This Millet Curd Rice recipe is a wholesome dish made with foxtail millet, curd (yogurt), veggies, and tempering. It is a variation of the traditional South Indian curd rice recipe and can be served as a main course or a side dish.
Millets are high in nutrients and offer several health advantages. There are many ways to consume millet. For instance, little millet upma, millet fried rice, millet salad, millet pongal, burger patty, desserts, and more. Today, I am sharing a quick and nutritious recipe. It is called Millet curd rice.
If you enjoy South Indian-style curd rice, this recipe is sure to become your new favorite. Plus, you can make it with any millet you have on hand! You may also like my quinoa curd and chia seeds curd rice.
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What Is Millet Curd Rice?
Millet curd rice is a healthier alternative to the traditional South Indian curd rice. Made with millet (any variety), curd, fresh veggies, and a flavorful tempering, it’s both nutritious and delicious.
Ingredients
- Millet: I used foxtail millet in this recipe. You can any millet like little millet, kodo millet or barnyard millet. Note: I did not soak the millet before cooking in this recipe. It is easily avaible in Indian grocery stores or on Amazon.
- Curd (Yogurt): Use full-fat homemade curd for the best, creamy flavor. You can also store-bought yogurt. Choose curd that is fresh and not too sour. You can also use plain Greek yogurt.
- Milk: Use regular boiled and cooled whole milk for curd millet. It prevents the yogurt from turning sour. So don't skip it.
- Veggies: I used grated carrots. You can also use diced cucumbers, raw mango, grapes, and pomegranate arils.
- Tempering: Mustard seeds, urad dal, chana dal, dry red chili, green chili, curry leaves, ginger, and asafoetida (hing).
How To Make Foxtail Millet Curd Rice
How to Cook Millet
On Stovetop Pot: Cook the ½ cup of rinsed millet with 1 cup of water on medium-low heat for 15-20 minutes or until cooked, and let it cool.
Stovetop Pressure Cooker: Pressure cook the ½ cup of rinsed millet with 2 cups of water for 2-3 whistles on medium-low heat. Let the pressure release naturally.
In Instant Pot (Electric Pressure Cooker): Pressure cook the ½ cup of rinsed millet with 1 cup of water on MANUAL/PRESSURE COOK mode for 10 minutes. Let the pressure release naturally. Here is the detailed recipe, How to cook millet in the Instant Pot.
For Millet Curd
Slightly mash the cooked foxtail millet with the back of your spoon or your hands. Next, add 1 cup whisked curd (yogurt), ½ cup whole milk, and salt, and mix everything well.
Add ½ cup grated carrot, and 2 tablespoons coriander leaves and mix well. Keep it aside.
For Tempering: Heat 1 teaspoon oil in a pan. Once the oil is hot, add ½ teaspoon mustard seeds, and let them splutter.
Then add 1 teaspoon urad dal, 1 teaspoon chana dal, and 1 dry red chili and fry until they are light golden brown.
Add 1 teaspoon grated ginger, 1 stalk curry leaves, and 1 pinch of hing (asafoetida). Saute for a few seconds.
Pour the tempering over the curd millet mixture, add 2 tablespoons roasted peanuts, and mix until well combined.
Serve curd yogurt millet chilled, and enjoy!
What to Serve with Curd Millet?
Curd Millet tastes best when served with papad and pickle. You can also pair it with any vegetable stir-fries like potato fry, carrot beans poriyal.
If you are serving kids, then skip adding green chilies. The dahi millet recipe tastes great when served chilled, and you can pack it for kids lunch box, too.
Storage Suggestions
- Fridge: Millet Curd Rice can be stored in the refrigerator for 1-2 days when stored in an airtight container. Make sure to add a little milk (or water) if it's thick.
- Freezer: I do not recommend freezing the millet yogurt rice as it will split after thawing.
- Reheating: Millet curd rice is always eaten at room temperature or chilled. It should not be heated or warmed as the curd can likely break down and curdle.
Expert Tips
- Rinsing Millet: Rinse the millet in water 1-2 times to remove any dirt or debris from the millet.
- Cooking Millet: I like to overcook the millet with some extra water. It makes it mushy, and the curd mixes well with the millet.
- Freshly Cooked Millet: Curd Millet rice (or Dahi millet) always tastes best when prepared with freshly cooked millet than leftover millet.
- Fresh Yogurt: Use fresh homemade yogurt/curd for the best results. Avoid using sour curd.
- Adding Milk: Helps to avoid sourness if you are preparing in advance.
- Cool the Millet to Room Temperature: Make sure to cool the millet before adding curd, or else it will curdle.
Variations
- Vegetables: You can also add vegetables like grated cucumber, finely chopped raw mango, and fruits like pomegranates or grapes. It adds a nice taste and texture and increases the nutritional value of the dish.
- Vegan Millet Curd Rice: Vegans can substitute dairy yogurt & milk with plant-based yogurt and milk like almond milk yogurt, coconut milk yogurt, or cashew yogurt.
- Other Grains: You can replace millet with white rice, brown rice, quinoa, broken wheat, poha, vermicelli, couscous, or keto cauliflower rice.
- Toddlers, kids-friendly Curd Millet: skip green chilies and top it with more fruits like grapes, pomegranates, and roasted nuts.
More Curd/Yogurt Recipes
Millet Curd Rice
Ingredients
To cook millet
- ½ cup foxtail millet
- 1 cup water
For Millet Curd
- 1 cup curd
- ½ cup whole milk
- ½ cup carrot shredded
- 2 tablespoons coriander leaves finely chopped
- 2 tablespoons roasted peanuts optional
- salt
Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1 dry red chili
- 1 green chili
- 1 teaspoon ginger grated
- 1 stalk curry leaves
- a pinch hing
Instructions
How to Cook Millet
- On Stovetop Pot: Cook the ½ cup of rinsed millet with 1 cup of water on medium-low heat for 15-20 minutes or until cooked, and let it cool.Stovetop Pressure Cooker: Pressure cook the ½ cup of rinsed millet with 2 cups of water for 2-3 whistles on medium-low heat. Let the pressure release naturally.In Instant Pot (Electric Pressure Cooker): Pressure cook the ½ cup of rinsed millet with 1 cup of water on MANUAL/PRESSURE COOK mode for 10 minutes. Let the pressure release naturally.
For Millet Curd
- Slightly mash the cooked foxtail millet with the back of your spoon or your hands. Next, add the whisked curd (yogurt), milk, and salt, and mix everything well.
- Add grated carrot, and coriander leaves mix well. Keep it aside.
- For Tempering: Heat oil in a pan. Once the oil is hot, add the mustard seeds, and let them splutter.
- Then add urad dal, chana dal, and dry red chili and fry until they are light golden brown.
- Add the grated ginger, curry leaves, and hing (asafoetida). Saute for a few seconds.
- Pour the tempering over the curd millet mixture, add roasted peanuts, and mix until well combined.
- Serve curd yogurt millet chilled, and enjoy!
Notes
Tips
- Rinsing Millet: Rinse the millet in water 1-2 times to remove any dirt or debris from the millet.
- Cooking Millet: I like to overcook the millet with some extra water. It makes it mushy, and the curd mixes well with the millet.
- Freshly Cooked Millet: Curd Millet rice (or Dahi millet) always tastes best when prepared with freshly cooked millet than leftover millet.
- Fresh Yogurt: Use fresh homemade yogurt/curd for the best results. Avoid using sour curd.
- Adding Milk: Helps to avoid sourness if you are preparing in advance.
- Cool the Millet to Room Temperature: Make sure to cool the millet before adding curd, or else it will curdle.
Nutrition
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