Millet Curd rice recipe with step by step pictures and video, a popular South Indian rice variety also called as Thayir sadam. For us South Indians, especially the Tamil Brahmin people, curd rice is a must one during our lunch meal. 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 suitable 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 using millet many times at home . Even i have posted that in my Lunch menu 9 too. This Millet Curd rice i have done in my cookery demo once here in Singapore. It was 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 Jeyashris kitchen.

For my friends in Singapore, we get good quality Millet from Sri Murugan Singapore. They have outlets island wide and they do home delivery too. We can order our monthly grocery through their Android and iOs app too. They have all varieties of millet and millet flour too. 

Millet Curd rice recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Millet Curd rice recipe with step by step pictures and video, a popular South Indian rice variety also called as Thayir sadam.
     Varagu | kodo millet 1/2 cup
     Milk  1 and 1/4 cup
     Thick curd  3/4 cup
     Water  1 and 1/2 cup (to cook the millet)
     Oil  3 tsp
    Ginger  a small piece
    Green chili 1-2
    Asafoetida  2 pinches
    Mustard seeds  1/2 tsp
    Urad dal  1 tsp
    Red chili  1
    Curry leaves  few
    Cashew nuts(optional)  1 tblsp (chopped into bits)
    Coriander leaves  few

                                              Video of how to make millet curd rice

      

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 this to cool completely and then use.
• Use your hands to mix this well without any lumps. 

• Take out the ginger pieces and discard. 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 that 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.

Notes:

1. If packing curd rice for travel or 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 somehow liked oil only. 
5. Curd rice | thayir sadam tastes perfect with pickle and potato curry.