How long does Curd Rice Protein Bowl keep in the fridge?

Curd Rice Protein Bowl keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Curd Rice Protein Bowl ahead of time?

Curd Rice Protein Bowl is best served fresh; it comes together in about 15 minutes, so prep your ingredients ahead and cook just before serving. Pre-chopping the aromatics and measuring spices can cut active time in half.

What can I serve with Curd Rice Protein Bowl?

Classic pairings include standalone. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

South Indian VegetarianMain Mild

Curd Rice Protein Bowl

Name: Curd Rice Protein Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: South Indian
Ingredients: 1.5 cups cooked short-grain rice, cooled; 2 cups thick Greek yoghurt; 0.25 cup milk (loosens it); 1 small carrot, grated; 1 small cucumber, finely diced; 2 tbsp pomegranate seeds; 2 tbsp roasted peanuts, crushed; 1 tsp mustard seeds; 1 tsp urad dal; 12 curry leaves; 1 dried red chilli, broken; 1 inch ginger, grated; 1 tbsp ghee or coconut oil; 0.75 tsp salt; 2 tbsp coriander, chopped

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Cold-mixed rice

Time: 15 min
Serves: 2
Calories: 380 kcal
Protein: 20 g

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Method

1Loosely mash rice with the back of a spoon. Beat yoghurt with milk and salt.
2Fold yoghurt through rice till creamy. Stir in carrot and cucumber.
3Heat ghee, crackle mustard, then urad dal, dried red chilli, curry leaves and ginger.
4Pour the popping frying the spices over the rice; gently mix through.
5Top with pomegranate seeds, crushed peanuts and coriander.
6Eat at cool room temp — never microwave hot.

About this recipe

Use coconut yoghurt + a pinch of salt for vegan.

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Method

About this recipe

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