A Traditional South Indian Curd Rice Made Healthy with Millet
Soak the millet for 30 to 40 minutes.
Take the millet in a pressure cooker and add 1 cups of water and 1 cup of milk. Close the cooker with the lid and cook for 2 to 3 whistles and simmer for 5 minutes.
Once the steam settles, transfer the contents to a bowl.
Heat oil in a frying pan and add mustard seeds, urad dal, green chilli, and ginger and saute them.
Add curry leaves and asafoetida and saute for a few seconds and add this to the cooked rice.
Add the butter, curd, and salt to it and mix well.
Millet curd rice is ready for serving!
You can garnish it with pomegranate and grapes. Or with cashews and dry grapes also.
You can prepare curd rice with any millet, but the most suitable millet for curd rice is Kuthiraivali, the Barnyard millet!
