One simple dish but many names😉. Curd rice, Bagalabath, thayir sadam what ever we name it. Its just delicious and almost life to many. Vj can’t even imagine any lunch without curd rice. I am sure its same for many out there. I wanted to finish up the millets fast that I got from Bhairavi naturals. So I made this long time back, but kept postponing as its too simple to share. But someday I have to post right? I have already posted Thayir sadam/ curd rice before. This one is also similar but with millets. Whenever I see my MIL packing curd rice for my FIL, she tempers with cashew nuts. I have not tried this before. In my recent trip once I had that curd rice and it was really good. I also once had curd rice in a restaurant on the way to our temple trip. It was really a life saver for me with all those travels to keep my tummy safe. It was not sour thankfully and it was cream with the same ingredients as I have used here. Forgot the restaurant name sorry.
Millet curd rice recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time:10 mins | Cook time: 20 mins | Serves: 3
Prep Time:10 mins | Cook time: 20 mins | Serves: 3
Ingredients
Millets (I used little millet/ samai) – 1/2 cup
Curd – 1/2 cup
Milk – 1 cup
Carrot, finely chopped – 1 tblsp
Ginger finely grated – 1 tsp
Green chilli, finely chopped – 1
Coriander leaves, finely chopped – 1 tblsp
Curry leaves – 3
Asafoetida – A small pinch
Grapes – 10
Pomegranate – 3 tblsp
Salt – As needed
Curd – 1/2 cup
Milk – 1 cup
Carrot, finely chopped – 1 tblsp
Ginger finely grated – 1 tsp
Green chilli, finely chopped – 1
Coriander leaves, finely chopped – 1 tblsp
Curry leaves – 3
Asafoetida – A small pinch
Grapes – 10
Pomegranate – 3 tblsp
Salt – As needed
To temper
Oil – 1 tsp
Mustard – 1 tsp
Curry leaves – 4
Asafoetida – 1 pinch
Mustard – 1 tsp
Curry leaves – 4
Asafoetida – 1 pinch
Method
- Was the millet and pressure cook for 4 whistles with 1 & 1/2 cups of water.
- Let it cool down. Add milk to it and mash well without any lumps. Add salt and curd and again mix well.
- In a small pan, roast broken cashew nuts until golden and keep aside. 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.
- Add carrot, ginger, green chilli, torn curry leaves, coriander leaves and asafoetida. Mix gently. Lastly garnish with the fruits and serve.
Notes
- You can add raisins in place of fresh grapes, in that case, fry that separately in oil and add.
- Ginger and green chilli can be added to the tempering items, but I love the fresh flavor of both.
I love my curd rice with various side dishes. Mor milagai, sudakkai vathal, pickle, cut mangoes, vathal kuzhambu and carrot curry is what you see.
Hamaree Rasoi
April 3, 2015 at 3:27 amSimply delicious and lovely looking millet curd rice. very healthy as well.
Deepa
Veena Theagarajan
April 3, 2015 at 3:56 amvery healthy and comforting Bagalabath.. nice clicks too
nithi
April 3, 2015 at 5:34 amSimply delicious��yummmm.. I loved vathal with curd rice.. Gonna try it out morrow
சாருஸ்ரீராஜ்
April 3, 2015 at 7:36 amsimple and healthy dish
Ramalingam B
April 3, 2015 at 8:53 amPhotos are really good.As you have said,one can't imagine lunch without curd rice.
Tamarai Arun
April 3, 2015 at 12:36 pmSuper recipe
Durga Karthik.
April 3, 2015 at 12:55 pmYes i too do this with Samai and kuthiraivaali to promote it to my family.My hubby slightly shrinks his face but no other choice so from recommendation from daughter eats this.Murugan stores opp. to Mustafa too has these millets .
SHARMILEE J
May 1, 2015 at 12:34 amAntha sidedish pathale so tempting…post that carrot curry looks very tempting to eat
Meenal Ramanathan
June 15, 2015 at 9:59 amPls post carrot curry recipe dear
Sangu
July 7, 2017 at 11:41 pmThe proportion of millet to water was perfect and it came out very well. I will use this proportion only from now on for cooking millets. Thank you very much for teaching us this.