Curd Rice & Mango Salsa Buddha Bowl

Curd Rice & Mango Salsa Buddha Bowl
Curd Rice & Mango Salsa Buddha Bowl
This is the ultimate summer comfort food bowl for me. When our humble Curd Rice meets Mexican Salsa the marriage is a Party for your taste buds. Though a very uncommon and unconventional combination, the way they were complimenting each other, was a big surprise for me.

I will be giving recipes of all the components separately. You can make your own combinations with whatever you and your family like.


Preparation Time : 5 mins
Cooking Time : 20 to 30 mins
Serves : 3 to 4


For Rice:
Rice- 1/2 cup uncooked
Water- 1.5 cups
Curd- 1 cup
Milk – 1/4th cup
Salt to taste

For Seasoning or tempering:
Ghee or Clarified Butter/ Oil- 1 tablespoon
Mustard Seeds- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Whole Red Chillies- 2
Urad Dal- 2 tsp
Asafoetida- 1/4 tsp
Curry Leaves – 1 sprig
Peanuts- 1 tablespoon
Cashew nuts- 7-8

For Garnishing:
Coriander leaves- handful, chopped
Pomegranate Arils- 4-5 tablespoon


Wash and soak rice for 20 to 30 minute in enough water.
Add 1.5 cups water and salt to the pan along with soaked rice.
Cook the rice till they are soft and done.
Switch off the flame and mash the rice lightly.
Keep it aside to cool completely.
Add curd to the cooled rice. Mix well until combined.
Add Milk and mix well.

Tempering or seasoning:
Heat ghee/oil in a pan.
Add cumin and mustard.
When they begin to splutter, add urad dal, cashews and peanuts and fry until golden.
Add Chili and curry leaves.
When the curry leaves turn crisp, add asafoetida and turn off the heat.
Pour the seasoning over the curd rice and mix well.
Curd Rice is ready!!!


Preparation Time : 15 minutes


Mangoes- 2, diced
Onion- 1 big, chopped
Tomato- 1 big, chopped
Jalapeño Pepper- 2 tablespoon(I have used the bottled ones), chopped
Cucumber- 1, chopped
Olives- 2 tablespoon
Lemon Juice- 2 tablespoon
Salt according to taste
Chaat Masala- 1 teaspoon( or adjust according to taste)
Mint Leaves- handful, chopped
Coriander/ Cilantro leaves- handful, chopped


In a serving bowl, combine the prepared mango, onion, tomatoes, cucumber, olives and jalapeño.
Drizzle with the lemon juice and mix well.
Season to taste with salt and chaat masala.
Add chopped mint and coriander leaves.
For best flavor, let the salsa rest for 10 minutes or longer.
Salsa is ready.
You can serve salsa with chips, nachos or tacos.


Broccoli- 1 big, around 14-15 florets
Cottage Cheese/ Paneer- 2 cups, cut in cubes
Oil- 2 tablespoon
Lemon juice, Salt, Red chili flakes- According to taste


First, we will blanch the Broccoli.
For that, in a big pan boil 5-6 cups of water. Put broccoli florets in the boiling water.
Do not cover it with lid otherwise Broccoli will lose it’s color.
Let the florets boil on medium high heat for about 10 minutes.
After that, strain them and immediately put them in ice cold water.
Keep them in ice cold water for 10-15 minutes.
Strain again.

In a pan put oil.
Sauté broccoli and paneer cubes.
Keep turning them with the help of a spatula so that are evenly cooked from all the sides.
Once done, take them out from the pan and drizzle some lemon juice, salt and chili flakes.
Sautéed veggies are ready.


Take a wide bowl.
Since I am going to put four components so I just eye measured the bowl into four compartments.
Fill the bowl with Curd Rice, Mango Salsa, Sautéed Broccoli and Sautéed Paneer.
You can serve it with chutney, pickle, chips or papad.

Enjoy the wholesome bowl aka Meal in a Bowl!!!!