Millet curd rice is a refreshing and healthy take on the traditional curd rice loved across South India. By swapping regular rice with foxtail millet—also known as kangni—this dish delivers a dose of added nutrition while keeping the comfort and flavor intact. Perfect for summer meals or light dinners, this millet-based curd rice is not only cooling but also packed with fiber, probiotics, and essential vitamins.
This recipe serves two and can be prepared in just about 30 minutes, making it ideal for busy weekdays. Start by rinsing 1 cup of foxtail millet thoroughly. Cook it with 2½ cups of water on medium-low heat for 15 to 20 minutes, stirring occasionally until it turns soft. Once done, set the cooked millet aside to cool.
After cooling, gently mash the millet using a spoon or your hands. Add 3 cups of whisked curd, followed by 1 cup each of grated cucumber and carrot, 3 tablespoons of finely chopped onions, 3 tablespoons of chopped capsicum, and 2 tablespoons of freshly chopped coriander leaves. Stir everything together until the mixture is smooth and well combined.
Next, pour in ½ cup of milk and add salt as per your taste. If desired, you can use buttermilk instead of milk for an extra boost in digestion and flavor. Keep this mixture aside while you prepare the tempering.
In a small pan, heat 2½ teaspoons of oil. Add 1 teaspoon mustard seeds and allow them to splutter. Add 2 teaspoons of urad dal, 2 teaspoons of chana dal, ½ teaspoon of hing (asafoetida), 2 dry red chillies, 2 tablespoons of peanuts, 2 finely sliced green chillies, and 6–7 fresh curry leaves. Sauté the ingredients briefly until they turn crisp and aromatic.
Finally, pour this hot tempering over your millet curd rice mixture. Give it a final mix to incorporate the flavors. Serve chilled or at room temperature for a nourishing and satisfying meal that brings together the health benefits of millets with the soul-soothing taste of traditional curd rice.
