Samak Curd Rice
Samak Curd Rice with Mustard Seeds Tempering is a delicious and healthy South Indian dish made with samak rice (barnyard millet) and yogurt, tempered with mustard seeds and curry leaves. This dish is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of probiotics and calcium, thanks to the yogurt. People with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
147 kcal
Protein
4 g
Carbs
26 g
Fat
3 g
Fiber
1 g
Ingredients
Samak Rice (Raw)
0.5 cup (100g)
Homemade Curd (skimmed milk)
1 small cup (100g)
Plain Water
2 medium cup (500g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Mustard seeds
0.5 tsp (2.5g)
Curry leaves
5 gms (5g)
Instructions
Cooking Steps
Rinse the samak rice thoroughly and soak it in water for 15-20 minutes.
Drain the water and add 2 cups of fresh water to the soaked rice. Add salt to taste and cook the rice in a pressure cooker for 2-3 whistles on medium heat. If you do not have a pressure cooker, cook the rice in a pot with a tight-fitting lid until all the water is absorbed and the rice is cooked.
Once the rice is cooked, let it cool down to room temperature.
In a separate bowl, whisk together the plain curd until smooth.
Add the curd to the cooked rice and mix well.
In a small pan, heat oil over medium heat. Add mustard seeds and let them splutter.
Add curry leaves and sauté for a few seconds.
Pour the tempering over the samak curd rice and mix well.
Serve chilled.