Foxtail Millet Curd Rice
Foxtail Millet Curd Rice is a healthy and delicious South Indian dish that is perfect for lunch or dinner. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and calcium, thanks to the yogurt. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
134 kcal
Protein
5 g
Carbs
18 g
Fat
3 g
Fiber
3 g
Ingredients
Foxtail Millet (Raw)
1 small cup (100g)
Plain Water
1.5 medium cup (375g)
Skimmed Milk Curd
1 cup (200g)
Skimmed Milk
0.25 small glass (50g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Mustard seeds
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Chopped Green Chilli
2 tsp (4g)
Curry leaves
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Ginger, fresh
1 tsp grated (2g)
Instructions
Preparation
Rinse the foxtail millet well and soak it in water for 30 minutes.
In a pressure cooker, add the soaked millet rice and water and pressure cook for 3-4 whistles.
Once the pressure has released, let the rice cool down.
Cooking Steps
In a pan, heat oil and add mustard seeds. Once they start spluttering, add cumin seeds, chopped green chilies, ginger, and curry leaves. Sauté for 1-2 minutes.
Add the cooked foxtail millet to the pan and mix well. Add salt to taste.
Turn off the flame and let the foxtail millet cool down for a few minutes.
In a separate bowl, whisk together curd and milk until it is smooth.
Add the curd mixture to the cooked foxtail millet rice and mix well.
Garnish with fresh coriander leaves and serve chilled.