In summer, it becomes imperative to have foods that are cooling in nature and are also loaded with health benefits. One of the best foods to beat the summer heat is curd, which you can use to whip up a plate of curd rice. Mohini Dongre, dietician, Narayana Superspeciality Hospital Gurugram, told indianexpress.com that that curd rice is known for its cooling properties, making it a refreshing and soothing meal, especially in hot climates.
“The probiotics in fermented curd help with digestion and reduce body heat, and the combination is rich in B12, calcium, potassium, and magnesium. She shared that post fermentation, nutrients and minerals increase by a power of a hundred. “It improves gut health, nutrient absorption, and immunity. It also aids in weight management and reduces blood pressure,” said Dongre.
Apart from being good for the gut, contains beneficial bacteria like lactobacillus, which improves immunity owing to being a nutrient-rich meal. “It also provides carbohydrates from rice, protein, calcium, and vitamins from yoghurt, making it a well-balanced meal,” she added.
Indian lunch plates often find a side of fried potatoes along with rice and daal — as a palate cleanser or an accompaniment that adds texture and taste to an otherwise simple meal. However, Pratiksha Kadam, Chief Dietitian, Kokilaben Dhirubhai Ambani Hospital, Navi told that from a health and nutrition standpoint, combining curd rice with potato fries seems absurd.
“A light rice and yogurt preparation rich in probiotics and deeply nourishing to the stomach, curd rice is easy to digest and good for the gut. On the other hand, curd rice is often counteracted by deeply fried, heavily salted, and high-fat potato fries, which can have the opposite effect of soothing and aiding digestion,” she said.
The combination of heavy, fried, greasy food with a light dish like curd rice may lead to bloating, indigestion, or general discomfort, particularly for those with sensitive stomachs.
For those health-conscious folks looking to enhance the , Kadam suggested opting for fiber-filled poriyal, carrot-thoran, and beetroot stir-fried veggies as delicious accompaniments. “To achieve flavor and aid digestion, sprinkle some mustard seeds, green chilies, ginger, curry leaves, and asafoetida sizzled on ghee or sesame oil. Some tangy roasted peanuts or pomegranate seeds make for delightful crunchy and protein-rich additions while pulled raw mango makes for incredible zesty garnishing,” he said.
These changes not only make curd rice more palatable and enjoyable, but retain its nutritious and stomach-friendly qualities. This way, the dish still evokes curd rice’s comforting and flavor-full identity
