Millet Curd Rice is a light and soothing meal made with little millet and curd. I have samai also known as little millet for making this curd rice. It’s perfect for hot days when you want something refreshing and easy on the stomach. This dish is has a creamy, soft texture and made with simple pantry ingredients. Follow the step by step instructions and pictures to make millet curd rice.
Samai, or little millet, is rich in fiber and protein. It supports digestion, helps keep you full longer, and is a great alternative to white rice for those looking for healthier choices. It is one of the closest millet-based alternatives to regular curd rice in taste and texture. The mix of tender-cooked millet, fresh curd, and tempered spices gives a comforting and mild flavor.
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About Samai Curd Rice
Samai Curd Rice is made with cooked little millet, curd, milk, carrot and a mild tempering. It has a soft, creamy texture and feels very soothing to eat. The millet blends well with curd and turns soft when mashed, making it easy to digest and perfect for all ages. This can be easily customized with spice levels according to your taste.
Samai is known as Little millet in English, Sama in Telugu, Kutki in Hindi, Same in Kannada, Chama in Malayalam. The tempering adds depth and flavor, it includes mustard seeds, urad dal, ginger, curry leaves, and green chili. These spices add gentle aroma without making it spicy. You can adjust the spices to suit your taste or even skip them for a plain version. You can also mix in grated carrot and coriander leaves for freshness, color, and extra nutrition.
This dish stays soft for hours because of the milk and curd combo. If it thickens over time, just add a few spoons of milk before serving. You can enjoy it plain or even mix in cucumber or raw onion for a bit of crunch. It’s a simple, everyday comfort food with a healthy millet twist. This dish is ideal for a simple lunch box.
I often make this samai curd rice when I want something easy and cooling. It’s soft and tasty, and everyone at home likes it. It’s quick to prepare and feels really good, especially on hot days. You can either serve it chilled or at room temperature based on your preference. It’s great for both kids and adults.
Samai Curd Rice Ingredients
- Samai (little millet) – This is the key ingredient. It becomes soft when cooked and blends well with curd for a creamy texture.
- Curd – Adds creaminess and cooling effect to the dish. Use fresh, thick curd gives the best flavor and texture.
- Milk – Keeps the curd rice from turning too sour and helps maintain a soft consistency.
- Water – Helps in cooking the millet to the right consistency. You can adjust the water level according to your preference.
- Oil – Used for tempering. Helps ingredients release spices flavor into the dish. Use Groundnut oil for better taste.
- Mustard seeds, Urad dal – Mustard seeds add a gentle bite and light bitterness that balances the curd, while split urad dal, lightly roasted, provides a subtle crunch and nutty flavor.
- Curry leaves – Add a warm aroma and traditional flavor to the tempering. It also enhances the overall taste of the dish.
- Green chili – Adds mild heat. You can skip or reduce it according to your taste preference.
- Ginger – Gives a slight sharpness and aids digestion. It blends well with the curd base.
- Carrot – Grated finely for a mild sweetness and added crunch. Also brings a nice color to the dish.
- Coriander leaves – Use freshly chopped leaves. Adds aroma and a light herby note to the curd rice.
Why This Recipe Works
- This recipe has a soft, creamy texture with comforting flavors.
- It is a great alternative to regular curd rice.
- It’s perfect for hot summer days or as light meals.
- it is a quick and easy to prepare with minimal ingredients.
- It can be served chilled or at room temperature.
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How to make Millet Curd Rice Step by Step
1.Boil water, add the millet and cook for few minutes then cook covered till it the millet becomes soft and.
2.Once water is all absorbed and the millet is soft switch off and set aside for few mins to cool down. Then take the millet in a mixing bowl and mash it first. Then add curd, then milk and mix it up well.
3.Heat oil in a tadka pan and add the items listed under ‘to temper’ let it splutter. Transfer the tempering to the the rice along with grated carrot, coriander leaves and required salt and mix well.
Serve chilled and while serving garnish with leftover carrots and coriander leaves.
Expert Tips
- Millet Cooking – Cook the millet until soft but not mushy. Let it cool before mashing. Some millet takes time to cook than regular rice so check the time accordingly.
- Mash Gently – Gently mash the millet, as it gives the right creamy texture without turning it pasty.
- Curd & Milk Ratio – Use a mix of curd and milk for creaminess and to avoid sourness later.
- Tempering – Let mustard seeds fully crackle before adding other ingredients for best aroma.
- Extra Freshness – Cucumber or raw onion can be added for extra crunch and freshness. You can also add fruits like pomegranate.
Serving and Storage
Serve Samai Curd Rice chilled or at room temperature. Garnish with a little grated carrot and fresh coriander before serving. It pairs well with pickle, mor milagai, or any tangy kuzhambu.
If storing, keep in an airtight container in the fridge. Add a few spoons of milk before reheating or serving to bring back the softness. Best consumed within a day for freshness.
FAQS
1.Can I make this dish ahead of time?
Yes, make it ahead refrigerate it if it is going to rest for more than 2 hours. At the time of serving just add a little milk before serving to keep it soft and fresh.
2.Is this recipe suitable for lunchboxes?
Absolutely. It stays soft for hours and is perfect for lunch on the go.
3.Can I use other millets instead of samai?
Yes, this recipe works well with varagu, kuthiraivali, or even kambu.
4.Can I skip milk?
You can, but milk helps in balancing the tang from curd and keeps it creamy.
5.Can I add fruits or nuts?
Yes, pomegranate or soaked raisins can be added for a touch of sweetness.
If you have any more questions about this Millet Curd Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Millet Curd Rice Recipe
Ingredients
- 1/2 cup little millet
- 2 cups water
- 3/4 cup curd
- 1/4 cup milk
- 3 tablespoon carrot grated
- 2 teaspoon coriander leaves finely chopped
- salt to taste
To temper:
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon split urad dal
- few curry leaves
- 1 green chilli finely chopped
- 1/4 inch piece ginger
Instructions
- Boil water, add the millet and cook for few minutes then cook covered till it the millet becomes soft and mushy.
- Once water is all absorbed and the millet is soft switch off and set aside for few mins to cool down.
- Then take the millet in a mixing bowl and mash it first.
- Then add curd, then milk and mix it up well.
- Heat oil in a tadka pan and add the items listed under ‘to temper’ let it splutter.
- Transfer the tempering to the the rice along with grated carrot, coriander leaves and required salt. Mix well.
- Serve Millet Curd Rice chilled and while serving garnish with leftover carrots and coriander leaves.
Notes
- Millet Cooking – Cook the millet until soft but not mushy. Let it cool before mashing. Some millet takes time to cook than regular rice so check the time accordingly.
- Mash Gently – Gently mash the millet, as it gives the right creamy texture without turning it pasty.
- Curd & Milk Ratio – Use a mix of curd and milk for creaminess and to avoid sourness later.
- Tempering – Let mustard seeds fully crackle before adding other ingredients for best aroma.
- Extra Freshness – Cucumber or raw onion can be added for extra crunch and freshness. You can also add fruits like pomegranate.
Divs
curd rice and mor milagai pictured here looks so comforting.
Kurinji
super…
Lubna Karim
I recently had this at a Tamil friend's housewarming party…..loved it….
Farin Ahmed
wow!!! Pic perfect…Curd Rice looks Cool dear