MILLET CURD RICE

INGREDIENTS:

• ½  Cup foxtail millet (kangni)
• 1 ½  cup water
• 1 cup whisked curd
• 1 grated cucumber
• 1 grated carrot
• 1 tbsp onion , chopped
• 1 tbsp capsicum
• 1 tbsp coriander leaves, chopped
• Salt as required

For tempering:

• 1 tsp ghee
• ½  tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 red chilli
• ½  tsp hing
• 1 tbsp peanuts
• 3-4 curry leaves

HOW TO MAKE:

In a pot, take a rinsed millet and cook it for 15-20 minutes. Make sure to keep checking the millets from time to time. Cook the millets on medium-low heat, and once cooked, set it aside to cool.

After the millets have cooled down, mash them a little with the back of your spoon or your hand. Now add whisked yoghurt, along with other veggies – grated cucumbers, carrots, onions, coriander leaves, and capsicum. Mix it well.

Then add salt to the curd mixture and mix it well. Keep it aside.

In a pan, take some ghee and add mustard seeds. Let them splutter. Then add urad dal, chana dal, hing, peanuts, red chillies, green chillies, and curry leaves in it. Saute for a few seconds so that the ingredients lose their rawness and are crisp.

Pour the hot tempering into the millet curd rice mixture set aside previously. Mix it well. And voila! your millet curd rice is ready to serve!

NUTRITIVE VALUE:

Millets are nutrient-rich, providing fiber, vitamins, and minerals, while curd adds probiotics for gut health.