Carrot & Corn Curd Rice By Vaibhav Mahajan

Carrot & Corn Curd Rice

Here is the recipe of South Indian curd rice with a twist. It's a hearty meal mixed with corn and carrot.
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Cooking Time

15-20 min

Meal Type


Preparation Time

10 min




  • 3 cups rice
  • 1 orange carrot 2 chopped green chillies
  • 1 tbsp chopped ginger
  • 2 cups Curd
  • 1½ cup corn
  • salt to taste
  • For Tempering: 2 tbsp oil
  • 7 to 8 curry leaves
  • 4 to 5 kaffir lime leaves shredded
  • 1 tsp mustard seeds
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • For Garnish: coriander


  1. 1

    Wash rice and place it in a pan for boiling. Strain the water when rice is cooked. Transfer rice to a bowl and mash the rice. Peel the carrot and slice in thin ribbons. Chop the green chillies and ginger. Heat oil in a pan. Add mustard seeds. chana dal and urad dal to the hot oil. Add curry leaves and chopped kaffir lime leaves. Add the chopped ginger and green chillies. Add corn and carrot ribbons and mix. The tempering is ready. Mix the rice in the bowl with curd and salt. Pour the tempering on the rice and gently mix again. Transfer the curd rice to a serving plate. Garnish with a coriander and serve with homemade pickle.

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