Usually, curd rice is made with plain cooked leftover rice. Today we will make curd rice with freshly cooked millet. You can improvise this recipe in your way and share it with us as well. Curd and rice or millets are one of the most popular combinations of Indian cooking.
Recipe:
- Soak some millet for 6 to 8 hours or overnight. For cooking put soaked and cleaned millet in boiling water and steam for 10-15 minutes. Please cover the cooking pot with a lid to maintain the nutrition of the millet.
- Take cooked millet into a mixing bowl. If you are using freshly cooked millet, let it cool down completely and add curd, to this cooled millet. Do not add curd to a very hot millet, it will kill good bacteria. Mix it well and add water to adjust the consistency to your liking.
- Separately heat a small pan on a low flame and add some oil to it. Now add mustard seeds and cumin seeds in oil. Once these seeds start spluttering, add red chili. You can also add peanuts to the tempering. Finally, add whole black pepper and let it fry for a minute. Add curry leaves and switch off the flame.
- Now add this tempering to the millet yogurt mixture and mix it well. And here, your Millet curd rice is ready to serve!
Ingredients:
- Little Millet – 1 cup
- Curd – 1 cup
- Salt – 1.5 tsp
- Oil – 2 tsp
- Mustard Seeds – 1 tsp
- Cumin seeds – 1 tsp
- Red Chili – 1-2 pieces
- Peanuts – 2 tsp
- Black Paper -1 tsp
- Hing – 1/4 tsp
- Curry leaves – 5
- Water – 4 cups
