Millet curd rice is an wholesome and comforting dish made with little millet (Sama ke chawal) , curd (yogurt) , veggies and tempered with spices. It is a healthy twist on South Indian classic curd rice with the use of millets instead of rice, creating a nourishing dish that can be eaten for lunch or dinner. It can be eated as a meal or served as a side. It goes well with Indian pickles too.
Millets are packed with nutrition and loaded with protein, minerals and vitamins. They are storehouse of healthy fiber and also they are gluten free. Including millets in your daily diet can offer plenty of health benefits and can be helpful in managing diabetes and obesity.
Ingredients:
Millets : I used Little Millet ( Samak /Sama/Moriyo) in the recipe. You can use any millet like foxtail millet, barnyard millet or kodo millet.
Curd/Yogurt : Full fat fresh yogurt works best. Plain greek yogurt will work too or for Vegan version use plant based yogurt. The yogurt should be fresh not sour.
Milk: Use regular whole milk for the recipe. It prevents the yogurt from turning sour.
Vegetables and fruits: I used grated carrot and pomegranate pearls. You can use diced cucumbers or grapes etc.
Tempering : Oil, mustard seeds , green chilli, ginger, red chilli, asfoetida, curry leaves, urad dal and chana dal.
Curd rice can be stored in refrigerator for 1-2 days . Just add a little milk before serving if it is too thick. Eat at room temperature or chilled.
MIllet Curd Rice
Ingredients
- ½ Cup millets I used Samak/Little millet
- 1 Cup water
- 1-1½ Cup curd/Plain yogurt
- ¼ Cup milk
- 1 tbsp oil
- ½ tsp rai/mustard seeds
- 1 pinch asfoetida/hing
- 10-12 curry leaves
- 2 dry red chillies
- 1 tsp split urad dal
- 1 tsp chana dal
- 1 green chilli
- 1 medium Carrot grated
- ½ inch Ginger peeled and grated/finely chopped
- 2 tbsp chopped fresh coriander
- Few pomegranate seeds (optional)
Instructions
Cook Millets
- Wash the millets in water with help of a fine sieve. Soak it in water for at least half hour.
- Boil 1 and ½ cup (around 2 and a half times of millet) of water. Add millets when it is boiling . Cook on medium heat covered until soft.
- Once water is absorbed and millets are cooked, switch off the gas and keep the millets aside.
Assemble
- Once it is cooled down, add milk to it and mash it with the back of a spoon so there are no lumps.
- Add yogurt and salt and mix well. Ensure it is not very thick. If needed add some more yogurt to it. Yogurt should not be sour.
Tadka/Hot oil seasoning.
- Heat oil in a small pan and add mustard seeds. When they splutter , add urad dal and chana dal. Fry until light brown.
- Next add grated ginger, dry red chilli, curry leaves, asfoetida and green chilli. Saute for few seconds.
- Traditionally , grated carrot is added directly to rice, but I like to add the carrot to the tempering and saute for just few seconds, If you like you can add carrots directly to rice for an extra crunch.
- Pour tempering over curd millet rice and mix well until combined.
- Garnish with chopped coriander and pomegranate seeds. Serve warm.
- Enjoy!
No Comment