Millet Curd Rice
A healthy, probiotic-rich, and simple recipe with little millet and yogurt. You can make this recipe in just 10 minutes and enjoy it for breakfast or lunch, or dinner.
Breakfast, Main Course
(for dairy-free version, use any plant based yogurt)
whole black pepper corns
1 or 2 sprigs
Pinch of hing
Salt to taste
Take cooked millet into a mixing bowl. 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.
Mix it well and add water to adjust the consistency as per your liking. Keep this aside.
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 yogurt rice is ready to serve!
After turning vegan, I am now making this recipe with coconut yogurt. You can use peanut yogurt or any plant-based yogurt to make this curd rice recipe.