Lunch Ideas
Protein Curd Rice
South-style curd rice made on thick hung curd with a proper tadka and roasted peanuts. Cooling comfort at 21 g of protein.
420
kcal
21g
protein
52g
carbs
14g
fat
Per serving · makes 1 · 15 minutes
Ingredients
- •150 g cooked rice, cooled and slightly mashed
- •150 g hung curd (or Greek yogurt) + 2 to 3 tbsp milk to loosen
- •2 tbsp roasted peanuts
- •Tadka: 1 tsp oil, 1/2 tsp mustard seeds, curry leaves, 1 dried red chilli, pinch of hing
- •Salt; grated carrot or cucumber (optional); coriander
Method
- 1.Mash the rice with the hung curd, milk, and salt into a creamy mix.
- 2.Make the tadka: oil, mustard seeds till they pop, then curry leaves, chilli, and hing.
- 3.Pour the tadka over, add the peanuts and vegetables, and rest it 10 minutes before eating.
Coach’s note
Regular curd rice uses thin curd and gets ~8 g of protein. Hung curd plus peanuts takes the same comforting bowl to 21 g.
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