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.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course, Side Dish
  • Cuisine: South Indian

Ingredients

To cook millet

  • 1/2 cup foxtail millet
  • 1 cup water

For Millet Curd

  • 1 cup curd
  • 1/2 cup whole milk
  • 1/2 cup carrot (shredded)
  • 2 tablespoons coriander leaves (finely chopped)
  • 2 tablespoons roasted peanuts (optional)
  • salt

Tempering

  • 1 teaspoon oil
  • 1/2 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

Method

How to Cook Millet

  1. 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

  1. 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.
  2. Add grated carrot, and coriander leaves mix well. Keep it aside.
  3. For Tempering: Heat oil in a pan. Once the oil is hot, add the mustard seeds, and let them splutter.
  4. Then add urad dal, chana dal, and dry red chili and fry until they are light golden brown.
  5. Add the grated ginger, curry leaves, and hing (asafoetida). Saute for a few seconds.
  6. Pour the tempering over the curd millet mixture, add roasted peanuts, and mix until well combined.
  7. Serve curd yogurt millet chilled, and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.