I have been hunting for good recipes using millets. I wanted to make any simple lunch recipes using millets so we can include it in our lunch. Finally landed on sharmi’s page. I found this curd rice quite interesting. I made it and it was so comforting and totally different from my normal curd rice.
I added lots of cucumber and carrots in my curd rice which made it so cooling and soothing. I served this with mango pickle..Check out pickle recipes..
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Serves – 4 to 5
Kambu / Pearl Millet – 1 cup ( I used broken variety)
Water – 4 cup
Curd / Yogurt – 3/4 Cup
Milk – 2 cup or adjust
Salt to taste
Cucumber – 1 medium size grated
Carrot – 1 medium size grated
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Green Chillies – 2 chopped finely
Ginger – 1 tsp grated
Curry leaves – a sprig
Take pearl millet in a bowl and wash well. Add it to pressure cooker and cover with water. Pressure cook for 5 whistle, simmer for 15 mins. Turn off the heat and let the steam go all by itself. Open the cooker and fluff it up. Allow this to cool.
Now add curd, milk, salt and mix well.
Add in grated cucumber and carrots. Mix well.
Make seasoning by heating oil and adding all the seasoning ingredients and saute for a min. Add that to the curd rice and mix well.
|I used broken kambu, First add water to them and |
Rub them well with your hands and wash well
|Now drain off the water|
|add fresh water|
|Once you added water|
|now it is all cooked|
|mix well and let it cool down|
|once it cools it will get thick|
|add some salt|
|Mix well..Make it little on the thin side, because |
it will get thick as it stands by
|now add in grated cucumber and carrots|
|now lets make seasoning, heat oil in a small pan|
|add in mustard seeds|
|add in urad dal|
|and some asafoetida|
|add in green chillies|
|some grated ginger|
|fry for few sec|
|pour over the curd rice|