Foxtail Millet Curd Rice
Ingredients
Pre-soaked foxtail 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.
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 30 minutes before serving for the best flavour.
6. Serve with pickle or fried papad.
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 30 minutes before serving for the best flavour.
6. Serve with pickle or fried papad.
Made with Pre-Soaked Foxtail MilletShop the millet used in this recipe
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