Millet curd rice | Bagala bath recipe | Millet recipes

Millet curd rice in bagalabath style to make it extra special. Samai, little millet made to a delicious thayir sadam with added pomegranate and nuts.

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 had in stock. 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 so creamy with the same ingredients as I have used here. Forgot the restaurant name sorry.

Which millet can be used in this recipe?

Varagu, kuthiraivali also can be used and adapted the same way to make millet curd rice.

Goes well with

• Vatha kuzhmabu
• Maa vadu
• Tomato thokku

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Millet curd rice recipe

Millet curd rice in bagalabath style to make it extra special. Samai, little millet made to a delicious thayir sadam with added pomegranate and nuts.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 3

1x2x3x

Cup measurements

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
• 1 tablespoon Coriander leaves finely chopped
• 3 Curry leaves
• 1 pinch Asafoetida
• 10 Grapes
• 3 tablespoon Pomegranate
• Salt – As needed

To temper

• 1 teaspoon Oil
• ½ teaspoon Mustard
• 4 Curry leaves
• ⅛ teaspoon Asafoetida

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Instructions

• Wash the millet and pressure cook for 4 whistles with 1 & ½ 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.

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Millet curd rice method

1. Wash the millet well and pressure cook for 4 whistles with 1 & ½ cups of water.
2. Let it cool down. Add milk to it and mash well without any lumps. Add salt and curd and again mix well.
3. 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.
   
4. Add carrot, ginger, green chilli, torn curry leaves, coriander leaves, nuts 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.