Prep Time: 02 hours

Cook Time:15 minutes

Servings: 1 Serving

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.

Ingredients

• Sama rice: ¼ cup (soaked for 2 hours)
• Peanut curd: ½ cup (beaten smooth)
• Rock salt: to taste
• Cucumber: 2 tsp(cut into tiny cubes)
• Cold pressed coconut oil: 1 tsp(optional)
• Urad dal: ½ tsp
• Mustard: ¼ tsp
• Ginger: ½ tsp(finely chopped)
• Green chilli: 1 no (sliced big)
• Coriander leaves: 1 tbsp (finely chopped)
• Water: as required

Method

• Soak sama rice in water for at least two hours.
• 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.

Eating guide:

• 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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