Cucumber Curd Rice, also known as “Dondakaya Perugu Annam” or “Kakdi Dahi Chawal,” is a popular South Indian dish. It is one of the easiest dishes to make. And super quick as well. It is comforting and makes for a perfect dabba meal. Since this is best enjoyed cold, it is even good to carry when traveling!
About the Recipe:
Cucumber Curd Rice, also known as “Dondakaya Perugu Annam” or “Kakdi Dahi Chawal,” is a popular South Indian dish that combines the cooling properties of cucumber and yogurt with the comfort of rice. It is a refreshing and flavorful rice preparation that is often enjoyed as a complete meal or as a side dish.
The dish is characterised by the combination of cooked rice and yogurt, which creates a creamy and tangy base. Cucumber, along with other vegetables and spices, is added to enhance the taste and texture.
Ingredients:
Here are the list of ingredients that have been used for making cucumber curd rice:
Cucumber: Cucumber is a key ingredient in this recipe. It provides a refreshing and cooling effect, making it perfect for hot summer days. The cucumber is typically grated or finely chopped and added to the curd rice. It adds a crunchy texture and a mild, fresh flavour to the dish.
Yogurt (Curd): Yogurt forms the base of this dish, giving it a creamy and tangy taste. The yogurt is mixed with the cooked rice, creating a soft and smooth texture. It also provides a cooling effect and aids digestion.
Rice: Cooked rice is used as the main grain in this recipe. It serves as the foundation for the dish and provides a neutral base to absorb the flavours of the yogurt and cucumber.
Vegetables and Spices: Along with cucumber, other vegetables like grated carrots, finely chopped green chilies, and coriander leaves are often added to enhance the taste and provide additional nutrition.
Spices such as mustard seeds, cumin seeds, and asafoetida (hing) are used for tempering to add aromatic flavours.
Health Benefits:
Cucumber Curd Rice is not only a delicious dish but also offers several health benefits.
Cucumber is known for its hydrating properties and is rich in vitamins and minerals.
Yogurt is a good source of probiotics, protein, and calcium, contributing to gut health and overall well-being.
The dish is light on the stomach and can be consumed as part of a balanced diet.
Serving and Storage Suggestions:
Cucumber Curd Rice is typically served chilled or at room temperature.
It can be enjoyed as a standalone dish or served as a side dish alongside other South Indian delicacies.
It is commonly served with pickles or papad (crispy flatbread) on the side. Leftovers can be refrigerated in an airtight container and consumed within 1-2 days.
Therefore, cucumber curd rice is a simple, yet flavorful dish that provides a cooling and satisfying meal. Its combination of ingredients and refreshing taste make it a popular choice, especially during hot weather.
Try this out and follow for more recipes!
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Cucumber Curd Rice
- Total Time: 35 minutes
- Yield: 4 1x
Description
Cucumber Curd Rice, also known as “Dondakaya Perugu Annam” or “Kakdi Dahi Chawal or Bhaat,” is a popular South Indian dish that combines the cooling properties of cucumber and yogurt with the comfort of rice. It is a refreshing and flavourful rice preparation that is often enjoyed as a complete meal or as a side dish. Here’s a recipe for Cucumber Curd Rice:
Ingredients
- 1 cup cooked Rice
- 1 cup Yogurt (Curd)
- 1 small Cucumber, peeled and grated
- 1 small Carrot, grated (optional)
- 2 tablespoons chopped Coriander leaves
- 1 Green Chili, finely chopped (optional)
- ½ teaspoon Mustard seeds
- ½ teaspoon Urad dal (split black lentils)
- ½ teaspoon Cumin seeds
- A pinch of Asafoetida (Hing)
- 2 tablespoons Oil
- Salt to taste
Instructions
- In a large bowl, mash the cooked rice using the back of a spoon or a potato masher. Let it cool down.
- Add yogurt to the mashed rice and mix well until it’s smooth and creamy. Adjust the consistency by adding more yogurt if needed.
- In a separate pan, heat oil over medium heat. Add mustard seeds and let them splutter.
- Add urad dal and cumin seeds to the pan. Sauté until the dal turns golden brown.
- Add asafoetida, chopped green chili, and grated cucumber. Sauté for a minute or until the cucumber is slightly cooked.
- Turn off the heat and let the cucumber mixture cool for a few minutes.
- Add the cucumber mixture, grated carrot (if using), and chopped coriander leaves to the curd rice. Mix well.
- Season with salt according to your taste. Adjust the consistency by adding more curd if desired.
- Serve the cucumber curd rice as is or refrigerate for a couple of hours to allow the flavours to blend.
Notes
- Ensure that the cooked rice has cooled down before mixing it with the yogurt to prevent curdling.
- If the curd rice becomes too thick after refrigeration, you can add a splash of milk or water and mix well to adjust the consistency.
- Adjust the amount of grated cucumber and other vegetables according to your preference.
- For a tangier flavour, you can add a squeeze of lemon juice or a few drops of vinegar to the curd rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: South Indian
