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.
- ½ cup Millet I used little millet/ samai
- ½ cup Curd
- 1 cup Milk
- 1 tblsp Carrot finely chopped
- 1 tsp Ginger finely grated
- 1 Green chilli finely chopped
- 1 tbsp Coriander leaves finely chopped
- 3 Curry leaves
- 1 pinch Asafoetida
- 10 Grapes
- 3 tbsp Pomegranate
- Salt – As needed
- 1 tsp Oil
- ½ tsp Mustard
- 4 Curry leaves
- ⅛ tsp Asafoetida
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.
- 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.