Simple and easy step to make creamy curd rice to carry for lunch box with Barnyard millet that stays fresh for a longer time without sourness. This curd rice made with barnyard millet doesn’t make your tummy heavy, keeps you cool
Take 2 cups of Barnyard millet (kuthiraivaali rice) in a deep vessel and wash well. Add 2 cups of milk, 4 cups of water to it and pressure cook for 5 whistles. Let it be in porridge consistency.
Once you take it out from the cooker, mash it well with a ladle and allow getting warm from very hot.
In a pan heat 2 teaspoons oil and do the seasoning with mustard, urad dal, chana dal, finely chopped green chillies, a red chilly, ginger, two pinches of asafoetida, curry leaves and add to the rice. And add required salt to.
Cover the pan with a clean white moist cloth. Place a tight lid on the cloth. Place the pan now on the tawa. Let it get cooked atleast for 20 minutes and allow the resting time for 15 more minutes.
Add some fresh coriander leaves. If taking for lunch box add just 1/2 tea spoon of curd, mix well and pack it.
By Ria Samuel