Spicy Curd Rice with Radish Microgreens

South Indian comfort food — but made cleaner, cooler, and sharper.

🌿 Why It’s Good:

Radish microgreens are rich in vitamin C, potassium, and natural compounds that support digestion and detox. They add a sharp kick to mellow foods like curd rice — perfect for cooling the gut, especially in summer or post-antibiotic recovery.

🧂 Ingredients (Serves 2):

• 1 cup cooked rice
• 1 cup homemade curd
• ¼ tsp mustard seeds
• 1 dried red chilli
• Curry leaves
• 1 tsp grated ginger
• 1 tsp oil
• Salt to taste
• A handful of radish microgreens

🧑🍳 Instructions:

1. In a bowl, mash cooked rice with curd and a bit of salt.
2. Heat oil in a small pan; add mustard seeds, ginger, chilli, and curry leaves.
3. Pour tempering over curd rice and mix gently.
4. Top with radish microgreens for crunch and spice.

Optional: Add grated cucumber or a spoon of flaxseed powder for extra gut support.

💚 Try It, Share It:

Tried this recipe? Snap a photo and tag us at @thewildseed.co with #GoHealthy — we love seeing how you bring these tiny leaves to life!