Ministry of Curry · by Archana Mundhe★ 4.9 (10)
Curd Rice Recipe
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 16%
CARBS 45G57% OF CAL
3G FIBER0G ADDED0G INTRINSIC28G OTHER14G TOTAL SUGAR
FAT 11G31% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked rice mixed into mild yogurt and seasoned with mustard seeds, ginger, and green chilies. Garnished with cucumber, carrot, and pomegranate for crunch and freshness.
mainindiangrain bowl🥘 pressure cookergluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup rice (sona masoori or other short grain white rice)
- 3¼ cup water
- 3 cups yogurt (full fat suggested )
- ½ cup water (to stir in along with yogurt )
- 2 teaspoon kosher salt (add more if required )
- 2 tablespoon oil
- 1 tablespoon mustard seeds
- ¼ teaspoon hing (optional)
- 1 tablespoon urad daal (optional)
- 1 to 2 green chilies chopped
- 1 to 2 teaspoons ginger (grated, optional)
- 10 curry leaves (chopped )
- ¼ cup cilantro chopped
- 1 cucumber diced
- 1 cup pomegranate seeds
- 1 carrot grated
- 1 cup grapes sliced
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 16%
CARBS 45G57% OF CAL
3G FIBER0G ADDED0G INTRINSIC28G OTHER14G TOTAL SUGAR
FAT 11G31% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 655mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 480mg
- Calcium
- 180mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.