Little Millet Curd Rice

Ingredients

• little millet — 1/2 cup
• water — 2 cups
• curd — 3/4 cup
• milk — 1/4 cup
• carrot — 3 tbsp (grated)
• coriander leaves (finely chopped)
• salt (to taste)
• oil — 1 tbsp (for tempering)
• mustard seeds — 1/2 tbsp (for tempering)
• split urad dal — 1/2 tbsp (for tempering)
• curry leaves (a few, for tempering)
• green chilli — 1 (finely chopped, for tempering)
• ginger — 1/4 inch (chopped, for tempering)

Method

1. Bring the water to a boil, add the millet and cook until it is very soft.
2. Move it to a mixing bowl, mash it, then stir in the curd followed by the milk.
3. Heat the oil in a small tadka pan and let the mustard seeds, urad dal, curry leaves, green chilli and ginger splutter.
4. Pour the tempering over the millet, add the grated carrot, coriander and salt, and mix.
5. Serve chilled, topped with a little more carrot and coriander.