Browntop Millet Curd Rice
Ingredients
Pre-soaked browntop millet, cooked – 1 cup
Curd – ¾ cup
Milk – ¼ cup
Grated carrot, coriander – 2 tbsp each
Mustard seeds, urad dal, curry leaves, green chilli, ginger – for tempering
Oil, salt – as required
Curd – ¾ cup
Milk – ¼ cup
Grated carrot, coriander – 2 tbsp each
Mustard seeds, urad dal, curry leaves, green chilli, ginger – for tempering
Oil, salt – as required
Method
1. Mash the cooked millet lightly and mix in curd and milk until smooth and creamy.
2. Heat oil and temper mustard seeds, urad dal, curry leaves, green chilli and ginger.
3. Pour the tempering over the millet mixture.
4. Stir in grated carrot, coriander and salt.
5. Chill for at least 30 minutes before serving with pickle.
2. Heat oil and temper mustard seeds, urad dal, curry leaves, green chilli and ginger.
3. Pour the tempering over the millet mixture.
4. Stir in grated carrot, coriander and salt.
5. Chill for at least 30 minutes before serving with pickle.
Made with Pre-Soaked Browntop MilletShop the millet used in this recipe
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