Easy curd recipes that are super healthy

Take a mixing bowl, add ¼ cup cooked rice, 1 cup curd, salt, pepper, ½ chopped onion, ½ chopped tomato, ½ chopped cucumber, and 2 tbsp soaked sprouts. Mix well and set aside. Prepare a tempering of 1 tbsp mustard oil, 1 tsp mustard seeds, 8-10 curry leaves, and 2 dried red chilli. Add it to rice and curd mixture and serve.

Soak 1 cup of flattened rice and wash it twice. Add it to a bowl of curd and mix well. Top it with sugar or powdered jaggery and serve. This healthy and filling breakfast is a staple of Bihar, Jharkhand and Uttar Pradesh region.

Soak ½ cup oats in 1 cup curd overnight. Next morning, add it to a mason jar, top it with flax seeds, chia seeds, seasonal fruits, and fruit jam. Cover the lid and your easy-to-carry breakfast jar is ready.

Peel and grate 2 medium-size cucumbers and then sauté it with 1 tbsp ghee in a saucepan, till it becomes dry. Beat 1 cup curd in a bowl, add 1 tsp sugar, salt, and pepper to taste, ½ tsp cumin powder, ½ tsp red chilli powder and mix well. Add the sautéed cucumber and mix well. Serve with stuffed or plain paratha. This raita goes well with biryani too.

Take ½ cup hung curd, add ½ chopped capsicum, ½ chopped onion ½ chopped tomato to it along with salt and pepper to taste. Mix all the ingredients well. Take two bread slices, layer them with tomato ketchup , and then add the hung curd mixture on one slice and cover with the other. Use an electric or gas stove sandwich maker and serve hot with green chutney and tomato ketchup. (Image: Instagram/thefoodiemonk)

Add 2 cups of curd, 1 cup mango pulp, 1 tablespoon honey and 4-6 ice cubes to a blending jar. Blend till all ingredients are mixed well. Pour in a glass and serve.

Take 1 cup sour curd in a blending jar and add 3 tbsp gram flour to it. Blend it well and set aside. Now, place a deep saucepan on medium flame, add 1 tbsp mustard oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 8-10 curry leaves, 2 dry red chilli and allow it to splutter. Add curd and gram flour mixture and continue stirring. Add 1 tsp turmeric powder, ½ tsp red chilli powder, salt to taste, and ¼ tsp kasuri methi. Cover and cook for 15-20 minutes or till the khadi cooks properly. Serve hot with steamed rice and salad.