Kodo Millet Curd Rice
Ingredients
Pre-soaked kodo millet – ¾ 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. Cook the millet in water until soft, then mash it lightly.
2. Mix in the curd and milk until smooth and creamy.
3. Heat oil, temper with mustard seeds, urad dal, curry leaves, green chilli and ginger.
4. Pour the tempering over the millet-curd mixture along with grated carrot and coriander.
5. Add salt and mix well.
6. Chill before serving, or serve at room temperature with pickle.
2. Mix in the curd and milk until smooth and creamy.
3. Heat oil, temper with mustard seeds, urad dal, curry leaves, green chilli and ginger.
4. Pour the tempering over the millet-curd mixture along with grated carrot and coriander.
5. Add salt and mix well.
6. Chill before serving, or serve at room temperature with pickle.
Made with Pre-Soaked Kodo MilletShop the millet used in this recipe
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