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Recipe For Barnyard Millet Curd Rice
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- Barnyard millet- 1/2 cup
- Water- 1.5 cups
- Yogurt- 1 cup
- Milk- 1/4 cup
- Salt- 1/2 tsp
- Grated carrot- 2 tbsp
- Cucumber- Small piece
- Grapes- 5 nos.
- Coriander leaves- Handful
- Cooking oil- 1 tsp
- Mustard seeds- 1/4 tsp
- Split blackgram lentils- 1/4 tsp
- Curry leaves – Few
- Green chilly- 1 no.
- Ginger- 1/2″ piece
Rinse and wash the millets once or twice with enough water and keep aside.
Dice the cucumber, chop ginger, green chilly and coriander leaves finely and keep aside.
Heat 1.5 cup of water in a cooking vessel, as it comes to rolling boil include rinsed millet. Let it cook till soft and mushy. It may take 10 minutes.
When the millet is all cooked and ready, transfer it to a bowl and let it cool down to room temperature. The add yogurt and milk to it.
Mix well and ensure it’s not thick. If needed add some more yogurt or water to bring it to spooning consistency. Next add salt, grated carrot, grapes, green chillies and cucumber.
Heat a seasoning pan adding all the ingredients under the list “to temper”, as the mustard seeds pop up pour it over the millet curd rice. Combine well, garnish with coriander leaves and serve this healthy millet curd rice.
The yogurt shouldn’t be sour, fresh yogurt is preferred for curd rice.
If you keep this millet curd rice for longer it may turn sour. So serve immediately after preparation.
You can use some pomegranate seeds to garnish.