Foxtail Millet Curd Rice

 

             You must've heard of curd rice. However, check out this diabetic friendly FOXTAIL MILLET CURD RICE, where I simply replaced the rice. There is nothing like having a bowl of this humble dish for a simple comforting lunch when time is a constraint. 

             This amazing dish is not only wholesome and soothing to your tummy, but it also tastes yummy with some pickle of your choice, fried curd chilies and fryums / papad. You can also add some roasted peanuts / cashew nuts for some crunch. A little bit of gun powder (idli podi) sprinkled over it does wonders to this lovely dish. It is simply divine. So check out the step by step pictorial recipe to prepare this comforting dish. 

• 1/3 cup foxtail millet, soaked overnight
• 1/2 cup yoghurt
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2-3 dry red chilies
• 1 sprig curry leaves
• 1 tsp, ginger, finely chopped
• 1/4 tsp. asafoetida
• 1 tsp. split black gram lentil (urad dal)
• salt to taste
• 1-2 tbsp. roasted peanuts
• 1 tsp. coriander leaves, chopped

           Wash the soaked millet twice and drain well. Add 1 & 1/4 cup water and salt to taste. Cook for 5-6 whistles and keep aside to cool. Then mash well with the back of the spoon.

           Now add yoghurt and give it a mix. Add the roasted peanuts to it and keep aside. 

           Heat oil in a kadai / pan and temper with whole dry red chilies and mustard seeds. Allow it to splutter.

          Now add the curry leaves, urad dal and ginger. Sauté for a few seconds and switch off the flame. 

          Pour this tempering over the foxtail millet-curd mix and garnish with coriander leaves. Serve with pickle, fried curd chilies and fryums / papad.

                                 Add soaked millet, 1 & 1/4 cup water & salt to taste. 

                                 Cook for 5-6 whistles & keep aside to cool.

                                 Then mash well with the back of the spoon.

                                 Now add yoghurt.

                                 Give it a mix. 

                                 Add the roasted peanuts to it and keep aside. 

                     Heat oil & temper with dry red chilies & mustard seeds. Allow it to splutter.

                            Add curry leaves, urad dal, asafoetida & ginger. Sauté for a few

                            seconds and switch off the flame. 

                                Pour this tempering over the foxtail millet-curd mix.

                          Garnish with coriander leaves. Serve with pickle, fried curd chilies 

                          and fryums / papad.