millet curd rice recipe/ varagu (kodo) arisi thayir sadam

Curd rice such a comforting food that never disappoints any one to give soulful satisfaction. Nowadays these millets have retrieved its importance and the same old ordinary curd rice gets a millet form. Its summer time now and its most needed one especially I love to serve and have it chilled. I usually mix it with milk and use little curd to set the rice during summer time otherwise it becomes sour soon. If its winter then you can mix all in

curd and little milk if needed. Before pressure cooking the millets directly soak it for minimum 10 minutes at least so that it cooks well and gets creamy. The water for millets can be four cups I have put 31/2 cups here and it was perfect. It tastes and looks like a ordinary curd rice and no one will ever find it. Make changes to this millet curd rice recipe if you feel it dry by adding curd or even milk if needed. No special changes have to be made from the original recipe only the rice differs and you can use any millet variety of your choice.

millet curd rice recipe/ varagu(kodo) arisi thayir sadam

INGREDIENTS:

Varagu /kodo millet – 1 cup
Water – 33/12 cups
Salt to taste
Oil – 2 tsp
Kadugu/mustard – 1 tsp
Kadala paruppu/bengal gram dal – 1 tsp
Urad dal/ulutham paruppu – 1/2 tsp
Some curry leaves
Broken red chillies -1-2
Grated ginger – 1/4 tsp
Asafoetida – a pinch
Boiled milk – 200ml
Curd – for curdling

METHOD:

1. varagu rice

2.Wash and soak varagu for 10 minutes minimum

3.then keep a cooker with 331/2 cups of water and let it boil.

4.When it starts boiling add the drained rice and close the lid and pressure cook till done.

5.Let the pressure subside till then make tadka by adding oil with mustard to splutter.
6.Then add both dals to brown with little hing, grated ginger,redchillies and some curry leaves.

7.Remove the lid mix well by mashing and adding salt.

8.Now add the tadka ingredients and mix well.

9.Add the milk mix well without lumps.

10.When the mashed rice is luke warm add a bit of curd.
11.Mixwell and the curd rice will be set in three hours.
12.You can serve it chilled or as it is with pickle.

millet curd rice recipe/ varagu arisi kodo millet thayir sadam

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Indian

Ingredients

  

• Varagu /kodo millet - 1 cup
• Water - 33/12 cups
• Salt to taste
• Oil - 2 tsp
• Kadugu/mustard - 1 tsp
• Kadala paruppu/bengal gram dal - 1 tsp
• Urad dal/ulutham paruppu - 1/2 tsp
• Some curry leaves
• Broken red chillies -1-2
• Grated ginger - 1/4 tsp
• Asafoetida - a pinch
• Boiled milk - 200ml
• Curd - for curdling

Instructions

 

• Wash and soak varagu for 10 minutes minimum then keep a cooker with 331/2 cups of water and let it boil.

  When it starts boiling add the drained rice and close the lid and pressure cook till done.

  Let the pressure subside till then make tadka by adding oil with mustard to splutter.

  Then add both dals to brown with little hing, grated ginger,redchillies and some curry leaves.

  Remove the lid mix well by mashing and adding salt.

  Now add the tadka ingredients and mix well.

  Add the milk mix well without lumps.

  When the mashed rice is luke warm add a bit of curd.

  Mixwell and the curd rice will be set in three hours.

  You can serve it chilled or as it is with pickle.
  

Notes

You can make this with any type of millets of your choice.
Mash the rice well when its hot without lumps.
You can even cook this millet using half milk and water.
Can add salt to rice while pressure cooking itself.
If you are eating it immediately you can add only curds and mix with little milk for consistency.

Keyword curd,rice,millets,kodo