Millets are a gluten-free whole grain with numerous health benefits, including lowering blood sugar and cholesterol levels, making them an ideal choice for those with celiac disease.
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This Millet curd rice recipe, a variation of the traditional South Indian Curd rice, is a nutritious and versatile main course or side dish.
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Thayir Sadam, a South Indian variation of curd rice, is a healthier alternative made with millet, curd, vegetables, and delicious tempering.
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Ingredients
½ cup Millet I used little millet/ samai
½ cup Curd
1 cup Milk
1 tblsp Carrot finely chopped
1 teaspoon Ginger finely grated
1 Green chilli finely chopped
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3 Curry leaves
1 pinch Asafoetida
10 Grapes
3 tablespoon Pomegranate
Salt
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Wash the millet and pressure cook for 4 whistles with 1 & ½ cups of water.
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Let it cool down. Add milk to it and mash well without any lumps. Add salt and curd and again mix well.
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In a small pan, roast broken cashew nuts until golden and keep aside. T
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Temper with the items given under ‘to temper table’. You can finish tempering and add cashews to the same and do it together too. Add to the rice.
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Add carrot, ginger, green chilli, torn curry leaves, coriander leaves and asafoetida. Mix gently. Lastly garnish with the fruits and serve.
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