No south Indian meal is complete without a serving of curd rice. It's been the go-to dish whenever the stomach is in distress. The probiotics in the curd help to improve the gut bacteria. It is a fantastic cooling dish to beat the heat. It has also been believed to be brain food. It is traditionally made with cooked rice and dairy yoghurt. Here’s introducing you to a healthier, dairy-free, grain-free, curd rice made with peanut curd and steamed Sama/ little millet and a mildly flavoured tempering.
Drain and cook in ¾ cup of water. It would take around 8-10 minutes to have soft cooked sama. You could add extra water if you find it not mushy enough.
Mash the cooked sama with the back of a ladle.
Add the beaten curd gradually and mix thoroughly till it gets a thick porridge-like consistency.
Add salt, cucumber cubes.
Heat oil and add mustard, when it splutters add urad dal and fry it until it gets a light brown colour, add the chopped ginger and green chillies and fry for a few seconds.
Add the tempering to the sama and curd mixture.
Serve with your favorite pickle.
Food group: millets.
Always soak millets before cooking.
Makes a wholesome meal for the summer time.
Curd is a great probiotic that nurtures the gut bacteria.
Sama is an ideal replacement for white rice.
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