Millet Curd Rice

Ingredients

• 2 cups cooked little millet or Kodo millet

• 1 cup curd (for a dairy-free version, use any plant-based yogurt)

• ½ cup water

For Tempering

• ½ teaspoon cumin seeds

• ½ teaspoon mustard seeds

• 1 teaspoon Cashews

• 10 curry leaves

• 1 Tbsp coriander leaves

• 1 red chili

• 2 Tbsp pomegranate

• Salt to taste

Preparation

1. Take cooked millet into a bowl. If you are using freshly cooked millet, let it cool down. To this cooled millet, add curd.

2. Mix it well and add water to adjust the consistency. Keep this aside.

3. Heat a small pan, and add oil to it.

4. Now add mustard seeds, cumin seeds, and Cashews. Once these start spluttering, add red chili to them.

5. Add curry leaves and switch off the flame.

6. Now add this tempering to the millet, add pomegranate seeds and top it with coriander leaves. Millet curd rice is ready to serve!

Tips

Place it in the refrigerator and enjoy cold on summer days