Millet Curd Rice


Millets and curds originated in India during the pre-historic times. Very early Vedic poems talks about curds as “food of the Gods”. The Rig Veda mentions a dish curd rice, known as ‘karambha’, as mentioned by the famous food historian K.T Achaya. In Vedic times, curds were eaten as an accompaniment to rice. Curd is one common ingredient between the North and South India, which is commonly consumed during meals . Consumption of curds has been an integral part of Indian tradition and curd rice in particular for the South Indians. Curd rice is eaten on any occasion whether happy or sad or not feeling well. In Ayurveda, the combination of curd and rice or millet is considered as healing foods. Setting your curds is the oldest Indian tradition and it is better than the store bought ones.

In South, every meal, lunch or dinner is finished with some curd, rice, salt and pickle. Curd rice is also sometimes tempered with black mustard seeds, channa dal and curry leaves in some oil. Millets are grains which is a come back food from the past. Millet curd rice aids in digestion, has a low glycemic index(GI), acts as a coolant, aids in weight loss and boosts immunity. According to Ayurveda, consumption of curds at night is restricted to people who are more prone to cold and cough. However, you can consume curds during the day plain and at night with some sugar or black pepper to avoid mucus formation. Each home have their own version of curd rice and I’m sharing with you my version, which is made with millets.



(Serves 4)

1 cup cooked millet (foxtail, barnyard or little millet)

1/2 cup gms curds

1/4 cup milk

1 tsp sugar

salt to taste

For tempering:

1tsp oil

6-7 whole cashews

1/2 tsp black mustard seeds

7-8 curry leaves

1 pinch of asfoetida (optional)

2tbs onions, finely chopped

For garnish:

1 green chilli, finally chopped

1 tbs chopped corainder leaves

pomegranate seeds for garnish


Mix the curd and millet in a bowl with salt and sugar. Heat oil in a pan and lightly fry the mustard seeds, cashew and curry leaves. Add chopped onions and saute till translucent. Add this to the millet curd mixture and garnish with chopped chillies, coriander leaves and pomegranate seeds. Serve chilled or at room temperature with some pickle.


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