Curd rice is comfort food across South India and is kind to small stomachs. Adding grated vegetables and pomegranate turns it into a colourful, complete meal.
Serves: 2 children | Time: 15 minutes with cooked rice | Suits: 1 year and up
Ingredients
- 1 cup soft-cooked rice, cooled
- 3/4 cup fresh plain curd
- 2 to 3 tablespoons milk
- 2 tablespoons grated carrot
- 2 tablespoons finely chopped cucumber
- 2 tablespoons pomegranate seeds
- 1 teaspoon oil or ghee
- 1/4 teaspoon mustard seeds
- A few curry leaves
- Salt to taste
Method
- Mash the rice lightly with the back of a spoon.
- Mix in the curd and milk until creamy. The milk keeps it from turning sour by lunchtime.
- Stir in the carrot, cucumber and salt.
- Heat the oil in a small pan, add the mustard seeds and let them pop, then add the curry leaves. Pour this over the rice and mix.
- Top with pomegranate seeds just before serving or packing.
Tiffin tip: Pack in an insulated box. In hot weather, use more milk and less curd in the morning; it sets into curd rice by lunch.
Contains: milk. For children under four, crush the pomegranate seeds or leave them out.
From the Healthy Juniors kitchen. Review by our nutritionist panel is pending. Every child is different: check with your doctor about allergies and before introducing new foods to children under one.