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Little millet curd rice

Little millet curd rice


  1. Little millet -1/2 cup
  2. Curd/plain yogurt – 3/4 cup
  3. Milk – 1/4 cup (boiled and cooled)
  4. Carrot -2 tablespoon (finely chopped)
  5. Raw mango -1 tbsp (finely chopped)
  6. Salt to taste

For the seasoning:

  1. Oil -1 teaspoon
  2. Mustard seeds -1 teaspoon
  3. Finely chopped Green chillies -1
  4. Finely chopped Ginger -1 inch piece
  5. Curry leaves – a spring
  6. Coriander leaves - for garnish


  1. Wash and pressure cook millets with 1 ½ cup of water. The millets should be a little mushy. You can also cook covered in a pan.
  2. Add milk and mash it well when it is hot. Once it cools, add curd, salt needed and mix well.
  3. Heat oil in a pan, add mustard seeds, when it splutters, add green chillies, ginger, curry leaves, carrot. Saute for 2-3 seconds and add it to the little millet curd rice. Garnish with coriander leaves.