Cucumber Masala Rice

This one I learnt from DH – a very quick and tasty way to use up leftover rice – adding spices and cucumber. The other way is usually making curd-rice with cucumber. But this one really masks the cucumber and gives the bland vegetable the masala punch!

As cucumber does not have high potassium, am also featuring it in my low-potassium section. Not to mention, cucumber is low in calories, while being filling as well – hence makes it a filling dish – even if you have lesser rice on hand.

 

This picture is my entry to the CLICK: April 2008 (Au Naturel) event. This is Cucumber Masala Rice with a salad of cucumber, tomato, and jalapeno slices. Also the petals are cucumber shavings 🙂

 

 

Ingredients:

Cooked rice (leftovers are great): about 3 cups

Cucumber: 1 large English variety or 2 Indian ones

Green chillies: 3 (Or else you can use a jalapeno)

Mustard seeds: ½ teaspoon

Turmeric powder: ¼ teaspoon

Red chilly powder: ½ teaspoon

Garam masala powder: ¼ teaspoon

Sugar: 2 teaspoons

Oil: 1 teaspoon

Salt to taste

 

*You can add other vegetables you have on hand such as carrots or peas as well.

 

Method:

1. Separate the grains of rice.



2. Finely chop the cucumber and green chillies (I had jalapenos this time). For cucumber, you may want to cut the ends and rub them to the cucumber to reduce bitterness, if any.



3. Heat oil in a pan (you may use non-stick). Add the mustard seeds and fry till they pop.
4. Add the cucumber and green chillies. Sauté for 3-4 minutes till the cucumbers are slightly softened.
5. Mix in the rice and the spice powders. Also, add the sugar and salt to taste. Sprinkle 2-3 tablespoons of water (may sprinkle more if the rice is too dry).
6. Reduce the heat to low and cook covered for about 4-5 minutes so that the flavors blend.



7. Turn off the heat and serve hot. It is delish with curds/yoghurt. You may also have some pickle on the side. I served it with more cucumber, tomato, and jalapeno slices. Also the petals are cucumber shavings 🙂