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millet curd rice served in a wooden bowl garnished with carrot and coriander leaves with pickle on the side
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Millet Curd Rice

Millet curd rice is a wholesome dish made with 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.
Course Main Course, Side Dish
Cuisine South Indian
Keyword dahi millet, foxtail millet curd, millet curd rice
Diet Gluten-Free, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 228kcal
Author Bhavana Patil

Ingredients

To cook millet

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

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.
    step to mash the millet and add curd collage
  • Add grated carrot, and coriander leaves mix well. Keep it aside.
    step to add carrot and coriander leaves and mix collage
  • 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.
    step to prepare the tempering collage
  • Add the grated ginger, curry leaves, and hing (asafoetida). Saute for a few seconds.
    step to add curry leaves and ginger collage
  • Pour the tempering over the curd millet mixture, add roasted peanuts, and mix until well combined.
    step to add the tempering to the curd millet collage
  • Serve curd yogurt millet chilled, and enjoy! 
    millet curd rice served in a wooden bowl garnished with carrot and coriander leaves with pickle on the side

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

Calories: 228kcal | Carbohydrates: 27g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 90mg | Potassium: 227mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2862IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 2mg