Curd Rice with Millets Recipe
Curd Rice with Millets is a comforting, wholesome South Indian dish featuring samo rice (white barnyard millet) cooked and mixed with smooth, creamy yogurt and fresh vegetables. Enhanced with a hot tempering of ghee, cumin, peanuts, and aromatic spices, this dish offers a refreshing and nutritious meal that is light yet flavorful, perfect for warm days or as a cooling accompaniment to spicy meals.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1/4 cup samo rice (sama ke chawal, moraiyo, white barnyard millet)
- 1/4 teaspoon salt
- 1 teaspoon ghee
- 3/4 cup plain yogurt (should not be sour)
- 1/3 cup cucumber, small diced
- 1/4 cup carrots, shredded
- 1/4 cup pomegranate arils
- 2 tablespoon cilantro leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
Tempering (Tadka) Ingredients
- 1–2 tablespoon ghee
- 1/3 cup raw peanuts
- 1 teaspoon cumin seeds
- 1 teaspoon ginger, finely chopped
- 2 green chillies, finely chopped
- 5–6 fresh curry leaves, finely chopped
Instructions
- Wash and Soak Rice: Rinse the samo rice under running water 2-3 times to remove impurities. Soak the washed rice in excess water for 20 minutes, then drain thoroughly using a fine sieve.
- Cook Rice: Transfer the soaked rice to a pressure cooker. Add 1/2 cup plus 2 tablespoons of water, 1 teaspoon ghee, and 1/4 teaspoon salt. Close the lid and pressure cook on low-medium flame for 2 whistles. Allow the pressure to release naturally. Let the rice cool completely before fluffing to avoid stickiness.
- Prepare Yogurt Mixture: Thin out the 3/4 cup plain yogurt with 1/4 to 1/3 cup water until it reaches a thick yet pourable consistency. Whisk thoroughly for smoothness.
- Combine Rice and Yogurt: Place the cooled rice in a mixing bowl and pour the thinned yogurt over it. Add the shredded carrots, diced cucumber, chopped cilantro, and pomegranate arils. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper powder. Gently fold the mixture using a soft spatula to combine well, adjusting yogurt quantity to achieve a soft porridge-like texture.
- Make Tempering (Tadka): Heat 1-2 tablespoons ghee in a small pan over low heat. Add raw peanuts and toast them until lightly browned. Add cumin seeds, finely chopped ginger, green chillies, and chopped curry leaves. Saute until the spices and aromatics are crisp and fragrant.
- Finish and Serve: Allow the tempering to cool slightly for 1-2 minutes, then pour it over the yogurt rice mixture. Mix gently once more. Serve garnished with extra pomegranate arils or peanuts as desired for added freshness and crunch.
Notes
- Ensure the yogurt is fresh and not sour to maintain the dish’s delicate flavor.
- Cooling the rice completely before mixing with yogurt prevents the dish from becoming sticky and clumpy.
- Adjust the consistency of the curd rice by adding water or yogurt to suit preference; it should be soft and slightly porridge-like.
- The tempering adds a flavorful crunch and aromatic depth, do not skip it.
- This dish is excellent served chilled or at room temperature, making it perfect for warm weather.
- Samo rice is a gluten-free millet alternative that is light and digestible.
Keywords: Curd Rice, Millets, Sama Rice, Indian Side Dish, Yogurt Rice, Gluten Free, Healthy Indian Recipe, Cooling Indian Food
Find it online: https://tastybynova.com/curd-rice-with-millets-recipe/
