Millet Curd Rice

Are you looking for a delicious and nutritious twist on a classic dish?

Dive into the world of millet curd rice, where wholesome millets meet creamy curd, creating a compelling blend of flavors and health benefits that will elevate your culinary experience to a whole new level.

Millet curd rice is a wholesome South Indian dish made by blending cooked millet (such as kodo millet, foxtail millet or little millet) with yogurt (curd).

 It’s typically seasoned with spices and herbs and sometimes includes grated vegetables. Millet curd rice is not only delicious but also nutritious, offering a balance of carbohydrates, protein, and probiotics from the curd. It’s a popular choice for a refreshing and satisfying meal in South Indian cuisine.

Here, I have used Kodo millet for millet curd rice.

Adding kodo millet to your millet curd rice is great because it’s packed with nutrients like fiber, protein, vitamins, and minerals, making your dish healthier.

It will keep your tummy fuller for a longer time, and you will not feel heavy.

Plus, it’s good for your heart and the environment because it’s grown using fewer resources.

So, when you use Kodo millet, it will make your millet curd rice tastier and make a smart, eco-friendly choice for your health and the planet.

Ingredients Detail

For Cooking Millets:

• 1 cup millets (you can use foxtail millet, little millet, or any other millet of your choice,I have used kodo millet in this recipe )
• 3 cups water

For the Curd Rice

• 1 cup plain curd
• 1/2 cup cooked millets
• 1/4 cup milk (optional)
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/4 cup pomegranate (optional)
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped coriander leaves
• Salt to taste

For Tempering (Tadka)

• 1 tablespoon oil (preferably coconut oil)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/2 teaspoon Channa dal
• 1/2 teaspoon cumin seeds
• 1-2 dry red chilies
• 1 green chilli
• A few curry leaves
• Few Cashews

What type of millet are you using?

For making millet curd rice, you can use various types of millet based on your preference and availability. Some common options include:

Foxtail Millet: Foxtail millet is the classic choice for curd rice. It’s got a mild flavor with a subtle nutty touch, and it cooks up all fluffy. You can use it in place of your regular rice.

Little Millet: If you want something a lot like foxtail millet, Little Millet is a great pick. It’s got that same fluffy texture and is loaded with nutrients.

Proso Millet: Proso millet is another mild-mannered option that cooks up really well. It’s definitely worth considering when you’re whipping up some millet curd rice.

Kodo Millet: If you’re all about the health kick, Kodo Millet is the way to go. It’s packed with goodness and adds a nutritious twist to your curd rice.

Barnyard Millet: Barnyard millet is gluten-free and has a neutral taste, making it a versatile option for curd rice

Great! Now that you’ve chosen your millet for making curd rice, let’s move on to the next steps of preparing this delicious dish. Here’s a simple guide on how to make millet curd rice:

Detailed Cooking Instructions

Let’s start by cooking the millets.

Step 1: Soaking the Millets

Let’s get started by soaking those millets. Take one a cup of millet and give it a good rinse under cold water until it looks clean and clear.

 After that, put them in a bowl, cover them up with some water, and let them soak for about 8 hours. This will make them nice and soft, and it’ll also save you some cooking time later on.

Step 2: Cooking the Millets

It’s time to get those millets ready for our delicious curd rice. You can cook them through the pressure cooker method or the pan method.

Pressure cooker method: For the pressure cooker method, start by giving a cup of millet a nice, thorough rinse. Then, combine them with three cups of water. Close the  pressure cooker, bring it to full pressure, and then lower the heat to a simmer. Let it cook for about 5-7 minutes, and once that’s done, just let the pressure naturally release. Finally, grab a spoon and fluff up those cooked millets.

Pan Method: Now, if you’re going for the pan method, rinse that same half cup of millet. In a saucepan, bring two cups of water to a nice rolling boil. Toss in those rinsed millets, lower the heat, cover it up with a lid, and let it simmer away for about 15-20 minutes. Keep an eye on it. Stir now and then until those millets are all soft and perfectly cooked. After that, just let them steam for a bit and then fluff them up with a fork.

Whichever method you choose, once those millets are cooked, please turn off the heat and let them cool down to room temperature. Now mash the cooked millet with the help of spoon. That’s the base we’ll work with to make our delicious millet curd rice!

Step 3: Preparing the Curd Rice

In a bowl, take the cooked and cooled millet and, add 1/4 cup each of grated carrot for some freshness and crunch.

Next, 1 cup of plain yogurt (curd), and whisk it until it’s smooth and creamy. And give it a good mix. The millet will soak up the yogurt and thicken the mixture.

Add some chopped coriander leaves into the mixture to add a burst of flavor.

Season everything with salt according to your taste.

Step 4: Tempering (Tadka)

Let’s give our millet curd rice an extra flavor boost with some tempering. Get a small frying pan sizzling with 1 tablespoon of oil. Now, for that authentic touch, I like to go with coconut oil, the cold-pressed one. But you can use any cooking oil you prefer.

Once the oil’s warm and ready, toss in half a teaspoon of mustard seeds and let them start popping and spluttering. Then, follow that with another half teaspoon of cumin seeds, a pinch of asafetida (that’s hing), 1-2 dry red chilies for that hint of spice, and a few fragrant curry leaves. It’s like an aromatic symphony in your kitchen!

Now, here’s where the magic happens – add half a teaspoon of urad dal and half a teaspoon of chana dal. Give them a sauté for about a minute or so until you catch that incredible aroma wafting through your home. It’s pure bliss!

Lastly, pour this wonderful tempering over your millet curd mixture and give it all a good stir. We want those flavors to mingle and dance together, creating a delicious harmony.

Step 5: Serving

Finally, serve millet curd rice as a refreshing and healthy meal.

You can garnish it with some extra chopped coriander leaves, carrot, and pomegranate if you’d like. This step is entirely optional. Since my kids like it this way, I have garnished it like that.

Enjoy your homemade millet curd rice!

It’s not only delicious but also packed with goodness.

Video Tutorial: Millet Curd Rice

Pro Tips for Millet Curd Rice

Below are some Pro Tips to take your Millet Curd Rice to the next level:

• Soak millets for 8 hours to ensure better cooking and a fluffier texture.

• Try different millets like foxtail, little, or pearl millet to discover your preferred flavor and texture.

• Adjust the milk quantity to achieve your desired thickness or creaminess.

• Use plant-based yogurt and skip milk, or use coconut milk for a vegan twist.

• Add freshness and color with seasonal veggies like grated beetroot or chopped mango.

• Adjust green chili quantity or use black pepper for milder heat.

• Use leftover millet and yogurt for a quick, healthy millet curd rice.

FAQ: Frequently Asked Question for Millet Curd Rice