Millet curd rice

Millet curd rice is a probiotic-rich, and simple recipe with millet and yogurt. You can make this recipe in just 10 minutes if you have cooked millet ready, and enjoy it for breakfast or lunch, or dinner.

Usually, curd rice is made with leftover rice. In ancient days, when there is no refrigerator to store the leftover food, leftover rice and curd are mixed at night.

The good bacteria in curd will ferment the rice and curd mixture, and it will not allow the rice to spoil. This rice and curd mixture is eaten as breakfast the next day morning.

I am making this curd rice (also called Daddojanam in Telugu, Thayir Sadam in Tamil ) with little millet instead of rice. This dish is a good way to include millet in your diet, and no one would know that you have used millet instead of rice.

Usually, rice is mashed for making curd rice. The texture of millet will give that effect, and no one can recognize it. Also, little millet will be white and almost taste like rice, and it is the perfect replacement for rice.

Let’s begin making curd rice

• Take cooked millet into a mixing bowl. I have a detailed blog post on how to cook perfect millet.

• If you are using freshly cooked millet, let it cool down and then mash it a bit with the back of a spoon or potato masher.
• To this cooled and mashed millet, add yogurt. Do not add curd to a very hot millet as it will kill the good bacteria.

• Mix it well and add water to adjust the consistency as per your liking.

• Keep this millet yogurt mixture and heat a small pan.
• Once it is hot, add oil to it.

• Now add mustard seeds.

• Then goes cumin seeds.

• Once these seeds start spluttering, add red chili to it.

• Finally, add whole peppercorns and let it fry for a minute or so. Add curry leaves and switch off the flame.

• Now add this tempering to the millet yogurt mixture and mix it well.

• Millet curd rice is ready to serve! You can have this for any meal of the day. Have this millet curd rice with a vegetable salad to make this a complete meal.

Recipes notes and variations:

• Mix curd with millet and add water according to your preference. At our home, we like thin consistency, so I add a little more water. 
• Usually, people add milk to curd rice, but according to Ayurveda, one should not eat milk and yogurt together in one meal. And so we add water.
• You could make this curd rice recipe with any small millet like Foxtail millet, Kodo millet, Proso millet, browntop millet.
• You could even make this with quinoa, but it will not taste like rice.
• After being vegan, I am now making this recipe with coconut milk yogurt, and it will taste almost close to the regular yogurt.
• You can add cashews or peanuts to the tempering.
• Some people add pomegranate arils or grapes to the yogurt rice, but I usually do not add fruits to cooked food.

Recipe

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