Millet curd rice is a wholesome and nourishing alternative to the traditional South Indian curd rice, making it perfect for those seeking a healthier diet without compromising on taste. Made with foxtail millet, fresh curd, crunchy vegetables, and flavorful tempering, this recipe is both light and refreshing while being packed with nutrients. It is easy to prepare, highly versatile, and works as a comforting meal for lunch or dinner.
Cooking Time: 30 minutes
Preparation Time: 10 minutes
Servings: 2
Ingredients for Millet Curd Rice:
- 1 cup foxtail millet (kangni)
- 2 ½ cups water
- ½ cup milk (or buttermilk for a lighter version)
- 3 cups whisked curd (yogurt)
- 1 cup grated cucumber
- 1 cup grated carrot
- 3 tbsp chopped onion
- 3 tbsp chopped capsicum
- 2 tbsp coriander leaves, chopped
- Salt to taste
For Tempering:
- 2 ½ tsp oil
- 1 tsp mustard seeds
- 2 tsp urad dal
- 2 tsp chana dal
- 2 red chillies
- ½ tsp hing (asafoetida)
- 2 tbsp peanuts
- 2 green chillies, finely sliced
- 6–7 curry leaves
Method to Prepare Millet Curd Rice:
- Rinse the foxtail millet well and cook it in 2 ½ cups of water for 15–20 minutes on medium-low heat. Stir occasionally until soft, then set aside to cool.
- Once cooled, lightly mash the millet and mix it with whisked curd. Add grated cucumber, carrot, onion, capsicum, and coriander leaves. Blend well.
- Add milk (or buttermilk for a lighter option) and salt. Stir until combined and set aside.
- In a pan, heat oil and add mustard seeds. Let them crackle, then add urad dal, chana dal, peanuts, red chillies, green chillies, hing, and curry leaves. Sauté until golden and aromatic.
- Pour the tempering over the millet curd rice mixture, mix well, and serve chilled or at room temperature.
This millet curd rice is a cooling, protein-rich, and gut-friendly dish that pairs well with pickles or papad, making it an excellent choice for a healthy everyday meal.
