Ingredients:

• 2 cups – Curd
• 1 tsp – roasted Jeera powder
• 1/4 tsp – Red Chilli powder
• 1 cup – Carrot (grated)
• 3 – Tomatoes (chopped)
• 2 – Potatoes (cooked, mashed)
• 1/2 Cucumber or white radish grated
• 1 cup – Rice
• 4 tsp – oil
• 1.5 – cups water
• 1/4 tsp – mustard
• 1 tsp (each) – Channa dal, Urad Dal
• Peanuts (optional)
• Curry leaves
• Hing
• 1/2 tsp – Turmeric powder
• 3 tbsp – sambar powder
• Salt, to taste.

Method:

1. Beat yogurt and 1/4 cup water till smooth.
2. Add 1/2 tsp salt, roasted jeera powder, red chilli powder. Mix well.
3. Add grated carrots and half of the chopped tomatoes, grated cucumber. Mix again.
4. Add the mashed potatoes.
5. Meanwhile, cook 1 cup of rice with 1 tsp of oil, 1 tsp of salt and 1.5 cups water
6. In a pan, heat 2-3 tsps oil, season with mustard, channa dal and urad dal.
7. When light brown, add peanuts (optional), curry leaves and hing.
8. Add the remaining tomatoes, haldi and sambar powder and cook till done – about 3 mins.
9. Add salt and mix in the rice. Turn off the heat.
10. Garnish with chopped coriander leaves, lemon slices and onion rings.
11. Serve with the potato raita.

Recipe courtesy of Rani