Millet curd rice

To make Millet curd rice  –


  • 1 cup cooked millet* (Jowar, Bajra, vari or Nachni grains)
  • ½ cup Dahi
  • ¼ cup Milk
  • 1 tsp sugar
  • Salt to taste

For tempering:

  • 1tsp oil
  • 6-7 whole cashew nuts
  • ½ tsp black mustard seeds
  • 7-8 curry leaves
  • 1 pinch Hing (optional)
  • 2 tbsp onions finely chopped

For the Garnish:

  • 1 green chilli finely chopped
  • 1 tbsp chopped coriander leaves
  • Pomegranate


  1. Mix the Dahi, cooked millet, salt, and sugar in a bowl.
  2. Heat oil in a pan and lightly fry the mustard seeds, cashew nuts and curry leaves.
  3. Add chopped onions and sauté till translucent.
  4. Add this to the millet mixture and garnish with chopped chillies, coriander leaves, and pomegranate seeds.
  5. Serve chilled or at room temperature with a pickle.

*Note: Soak unrefined grains for 30 minutes before cooking. This helps the grains cook faster and aids digestion. You can use 2 cups water for 1 cup millet (same as rice) and pressure cook it. 

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