Millet curd rice is an wholesome and comforting dish made with little millet (Sama ke chawal) , curd (yogurt) , veggies and tempered with spices. It is a healthy twist on South Indian classic curd rice with the use of millets instead of rice, creating a nourishing dish that can be eaten for lunch or dinner. It can be eated as a meal or served as a side. It goes well with Indian pickles too.
Millets are packed with nutrition and loaded with protein, minerals and vitamins. They are storehouse of healthy fiber and also they are gluten free. Including millets in your daily diet can offer plenty of health benefits and can be helpful in managing diabetes and obesity.
Ingredients:
Millets : I used Little Millet ( Samak /Sama/Moriyo) in the recipe. You can use any millet like foxtail millet, barnyard millet or kodo millet.
Curd/Yogurt : Full fat fresh yogurt works best. Plain greek yogurt will work too or for Vegan version use plant based yogurt. The yogurt should be fresh not sour.
Milk: Use regular whole milk for the recipe. It prevents the yogurt from turning sour.
Vegetables and fruits: I used grated carrot and pomegranate pearls. You can use diced cucumbers or grapes etc.
Tempering : Oil, mustard seeds , green chilli, ginger, red chilli, asfoetida, curry leaves, urad dal and chana dal.
Curd rice can be stored in refrigerator for 1-2 days . Just add a little milk before serving if it is too thick. Eat at room temperature or chilled.
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