Little Millet Curd Rice
Ingredients
Pre-soaked little millet – ½ cup
Curd – ¾ cup
Milk – ¼ cup
Grated carrot, coriander leaves – 2 tbsp each
Mustard seeds, urad dal, curry leaves, ginger, green chilli – for tempering
Oil, salt – as required
Curd – ¾ cup
Milk – ¼ cup
Grated carrot, coriander leaves – 2 tbsp each
Mustard seeds, urad dal, curry leaves, ginger, green chilli – for tempering
Oil, salt – as required
Method
1. Cook the millet in water until soft, then mash lightly.
2. Mix in curd and milk until smooth and creamy.
3. Heat oil and temper mustard seeds, urad dal, curry leaves, ginger and green chilli.
4. Pour the tempering over the rice and mix in grated carrot, coriander and salt.
5. Chill before serving, garnished with more carrot and coriander.
2. Mix in curd and milk until smooth and creamy.
3. Heat oil and temper mustard seeds, urad dal, curry leaves, ginger and green chilli.
4. Pour the tempering over the rice and mix in grated carrot, coriander and salt.
5. Chill before serving, garnished with more carrot and coriander.
Made with Pre-Soaked Little MilletShop the millet used in this recipe
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