Millet Curd Rice is a wholesome, nutrient-rich alternative to traditional curd rice, offering a healthy and delicious way to enjoy this comforting dish. Made with foxtail millet (kangni) instead of white rice, this recipe enhances the dish with fiber, protein, and essential minerals. The inclusion of fresh vegetables and flavorful tempering makes it not only nutritious but also incredibly tasty and refreshing.
Preparation Time & Servings:
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 2
- Difficulty: Easy
Ingredients:
Main Ingredients:
- 1 cup foxtail millet (kangni)
- 2 ½ cups water
- ½ cup milk
- 3 cups whisked curd (yogurt)
- 1 cup grated cucumber
- 1 cup grated carrot
- 3 tbsp chopped onion
- 3 tbsp chopped capsicum
- 2 tbsp chopped coriander leaves
- Salt to taste
Tempering:
- 2 ½ tsp oil
- 1 tsp mustard seeds
- 2 tsp urad dal
- 2 tsp chana dal
- 2 dried red chillies
- ½ tsp asafoetida (hing)
- 2 tbsp peanuts
- 2 green chillies, finely sliced
- 6-7 curry leaves
How to Prepare Millet Curd Rice:
- Cook the Millet: Rinse the foxtail millet and cook it in 2 ½ cups of water over medium-low heat for 15-20 minutes. Stir occasionally and check for doneness. Once fully cooked, set it aside to cool completely.
- Prepare the Mixture: After cooling, gently mash the millet using a spoon or hands. Add whisked curd, grated cucumber, carrot, chopped onion, capsicum, and coriander leaves. Mix everything thoroughly.
- Add Milk & Seasoning: Pour in the milk and salt, stirring well. You can substitute buttermilk for a lighter, probiotic-rich option. Keep this mixture aside.
- Prepare the Tempering: Heat oil in a pan and add mustard seeds, allowing them to splutter. Add urad dal, chana dal, hing, peanuts, dried red chillies, green chillies, and curry leaves. Sauté for a few seconds until the ingredients become crispy and fragrant.
- Combine & Serve: Pour the hot tempering over the prepared millet curd rice mixture and mix well. Your nutritious millet curd rice is now ready to serve!
Serving Suggestions:
- Serve chilled or at room temperature with pickle or papad for a complete meal.
- Garnish with pomegranate seeds or roasted cashews for added crunch.
