Kodo Millet Curd Rice: A Refreshing and Light Meal
Kodo millet curd rice is a simple yet flavorful dish made with protein-rich kodo millet, creamy yogurt, and a fragrant tempering of mustard seeds, curry leaves, and ginger. It’s a perfect light meal for lunch or a healthy side dish for dinner.
Ingredients
- ½ cup kodo millet (varagu)
- 1 ¼ cups water
- ¾ cup thick curd
- 1 tbsp milk (optional)
- 3 tsp oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- A pinch of asafoetida
- 1 small piece ginger, grated
- 1-2 green chilies, slit (optional)
- Few curry leaves
- Salt to taste
- Chopped coriander leaves, for garnish
Instructions
- Wash the kodo millet thoroughly in a couple of changes of water. Drain well.
- In a pressure cooker, heat the oil. Add the mustard seeds and let them splutter. Then, add the urad dal and fry till they turn golden brown.
- Add asafoetida, ginger, and green chilies (if using) and saute for a few seconds until fragrant.
- Add the rinsed kodo millet and water. Season with salt. Pressure cook for 3-4 whistles or until the millet is cooked through. Let the pressure release naturally for 10 minutes before opening the lid.
- Once the pressure has released completely, fluff the cooked millet with a fork.
- In a mixing bowl, combine the cooked millet, curd, and milk (if using). Mix gently until well combined.
- Heat a tad of oil in a small pan. Add curry leaves and saute for a few seconds until crisp. Pour the hot tadka over the curd rice mixture.
- Garnish with chopped coriander leaves and serve.
Tips:
- You can adjust the amount of curd according to your preference. For a tangier flavor, use more curd.
- For a richer taste, add a tablespoon of ghee or cashew paste while tempering.
- Chopped vegetables like carrots, bell peppers, or peas can be added to the cooked millet for extra flavor and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Enjoy this delicious and healthy Kodo Millet Curd Rice!