Millet Curd rice recipe with step-by-step pictures and video, a popular South Indian rice variety also called Thayir sadam. For us South Indians, especially the Tamil Brahmins, curd rice is a must-have at lunch. I have already posted a curd rice recipe and also shared the Temple-style curd rice recipe. Generally, raw rice or sona masoori rice is best suited for making curd rice. Similarly, we can make curd rice using Millets too. Varagu (kodo millet) is the closest variety equivalent to raw rice.
I make curd rice with millet many times at home. I have even posted that in my Lunch menu 9 too. This Millet Curd rice I made in my cookery demo here in Singapore once. It was a super hit in the demo. A small variation from the usual recipe makes it more flavourful and yummy. Do check out other Millet recipe collections from Jeyashri’s kitchen.
Millet curd rice recipe
Traditional curd rice recipe using millets
Servings 2
Ingredients
- ½ cup Varagu | kodo millet
- 1.25 cup milk
- ¾ cup Thick curd
- 1.5 cup Water to cook the millet
- 3 tsp Oil
- A small piece Ginger
- 1-2 Green chili
- 2 pinches Asafoetida
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 Red chili
- Curry leaves few
- 1 tbsp Cashew nuts optional chopped into bits)
- Coriander leaves few
Instructions
- In a vessel, add 1/2 cup of millet ( you can use any variety of millet).
- Wash nicely and add 1.5 cups of water.
- Crush the ginger roughly and slit the green chili.
- Add this to the vessel.
- Add a pinch of asafoetida.
- Adding ginger, chili, and asafoetida at this stage enhances the taste. Do not skip it.
- Pressure cook for 5-6 whistles.
- Take it out and mash it nicely with the spoon.
- Add salt.
- In a pan, add oil.
- Add mustard seeds, urad dal, torn red chilli, a pinch of asafoetida and curry leaves.
- Once the dal turns golden brown, switch off the flame.
- Transfer it to the mashed rice.
- Mix well.
- Allow this to cool completely.
- Add chilled milk to this. You can use raw milk directly from the fridge.
- If using boiled milk, allow it to cool completely before using.
- Use your hands to mix this well without any lumps.
- Take out the ginger pieces and discard them. The essence of ginger will be there, that's enough.
- The chilis must have cooked nicely, but if you find any solid pieces, you can remove them, too.
- Add chilled curd to this.
- Mix well.
- Add raw cashew nuts. Generally, raw cashew nut bits will be nice in curd rice.
- The consistency will be perfect, but if needed, add extra curd or milk.
- Garnish with coriander leaves and some grated carrots(optional)
- Serve chilled.
- Please check the notes section.
Video
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Notes
1. If packing curd rice for travel or a lunch box, reduce the curd and add more milk.
2. This measurement is perfect for home serving.
3. You can garnish with pomegranate or grapes, too.
4. Some people use ghee for tempering instead of using oil. I tried that, but I only liked oil.
5. Curd rice | thayir sadam tastes perfect with pickle and potato curry.
Method with step-by-step pictures :
- In a vessel, add 1/2 cup of millet ( you can use any variety of millet).
- Wash nicely and add 1.5 cups of water.
- Crush the ginger roughly and slit the green chili.
- Add this to the vessel.
- Add a pinch of asafoetida.
- Adding ginger, chili, and asafoetida at this stage enhances the taste. Do not skip it.
- Pressure cook for 5-6 whistles.
- Take it out and mash it nicely with the spoon.
- Add salt.
- In a pan, add oil.
- Add mustard seeds, urad dal, torn red chilli, a pinch of asafoetida and curry leaves.
- Once the dal turns golden brown, switch off the flame.
- Transfer it to the mashed rice.
- Mix well.
- Allow this to cool completely.
- Add chilled milk to this. You can use raw milk directly from the fridge.
- If using boiled milk, allow it to cool completely before using.
- Use your hands to mix this well without any lumps.
- Take out the ginger pieces and discard them. The essence of ginger will be there, that’s enough.
- The chilis must have cooked nicely, but if you find any solid pieces, you can remove them, too.
- Add chilled curd to this.
- Mix well.
- Add raw cashew nuts. Generally, raw cashew nut bits will be nice in curd rice.
- The consistency will be perfect, but if needed, add extra curd or milk.
- Garnish with coriander leaves and some grated carrots(optional)
- Serve chilled.
- Please check the notes section.
