Veggie Foodie

Ingredients:

• 1 cup cooked rice, cooled
• 1 cup fresh curds (yoghurt)
• 1/2 cup cucumber, washed and chopped (unpeeled)
• 1 cup carrots, grated
• 1/4 cup chopped coriander
• 1/2 tsp grated ginger
• salt to taste

For the tempering

• 1 tablespoon oil
• 1 teaspoon cumin seeds (jeera)
• 1 to 2 green chilies, finely chopped
• 1 tablespoon urad dal (split black lentils)
• 1/2 teaspoon asafetida (hing)
• 4 to 6 curry leaves

For the garnish

• dill leaves (optional)

Method:

1. In a large bowl, combine the rice, curds, cucumber, carrots, coriander, ginger and salt and mix well
2. In another pan, heat the oil and add the cumin seeds
3. When they crackle, add the urad dal, green chilies, asafetida, curry leaves and sauté for 1 minute
4. Pour the tempering over the rice and mix well
5. Serve chilled, garnished with dill leaves if you like

Remarks:

Approximately 1/2 cup of uncooked rice will yield 1 cup of cooked rice