Recipe video · 0:36
How to Make Samak Curd Rice
This cooling and light dish features barnyard millet gently simmered with fresh yogurt for a wholesome meal. It is a perfect choice to support your energy levels during Navratri fasting [2, 4].
Full recipe with ingredientsIn this video
What's in the video
32 min · serves 2 · Easy · Vegetarian
- Cook the Millet. Bring to a boil, then cover and simmer on low heat for about 12-15 minutes until the water is absorbed and the millet is soft.
- Prepare the Base. In a bowl, mix the cooked millet with 1.25 cups whisked fresh yogurt, 0.25 cup milk, and 0.5 tsp rock salt until the mixture is smooth and creamy.
- Make the Tempering. Add 0.5 tsp cumin seeds, 2 tbsp halved cashews, 1 chopped green chilli, and 8-10 curry leaves, sautéing for about 1-2 minutes until the cashews turn golden brown and the curry leaves are crisp.
- Assemble and Garnish. Pour the hot tempering over the curd-millet mixture and stir gently for 30 seconds to combine the flavors.
Per serving: 211 kcal, 8 g protein, 20 g carbs, 11 g fat, calculated from measured ingredient weights.
Tip: Ensure the millet is fully cooked and soft before adding the yogurt to get the best texture.
