Ingredients:
• For cooking millet:
• 1 cup millet (any variety like foxtail, little, or barnyard millet)
• 3 cups water
• Salt to taste
• For the curd rice:
• 1 cup curd (yogurt)
• 1/4 cup milk
• 1 small carrot, grated
• 1 small cucumber, finely chopped
• 1 tbsp finely chopped coriander leaves
• 1 tsp grated ginger
• For tempering:
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad
___.1_ tsp urad dal
• 1/2 tsp chana dal
• 1-2 green chilies, finely chopped
• 1 sprig curry leaves
• A pinch of asafoetida (hing)
Instructions:
1. Cook the Millet:
• Wash the millet thoroughly and drain.
• In a saucepan, bring 3 cups of water to a boil.
• Add the millet and a pinch of salt, and reduce the heat to low.
• Cover and cook until the millet is tender and the water is absorbed, about 15-20 minutes.
• Let it cool slightly.
2. Prepare the Curd Rice:
• In a large mixing bowl, combine the cooked millet with curd and milk.
• Add grated carrot, chopped cucumber, coriander leaves, and grated ginger. Mix well.
• Adjust salt to taste.
3. Tempering:
• Heat oil in a small pan.
• Add mustard seeds and let them splutter.
• Add urad dal and chana dal, and fry until they turn golden brown.
• Add green chilies, curry leaves, and asafoetida. Fry for a few seconds.
• Pour the tempering over the millet curd mixture and mix well.
4. Serving:
• Garnish with a little more chopped coriander if desired.
• Serve chilled or at room temperature.
Enjoy your Millet Curd Rice as a refreshing and nutritious meal!