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.