🥣 Little Millet Curd Rice (Perugu Annam)

Introduction

Curd Rice, yaani Perugu Annam, Andhra Pradesh ke har ghar ka comfort food hai. Khaskar garmiyon me, jab thandi aur refreshing dish ki zarurat hoti hai, tab ye dish sabse zyada pasand ki jati hai. Ye simple, cooling aur digestion-friendly recipe hai jo lunch ya dinner ke sath best lagti hai.

Is recipe me hum rice ki jagah Little Millet (Samalu) use karenge, jo ek fiber-rich, gluten-free, diabetic-friendly millet hai. Yeh traditional taste ko maintain karte hue dish ko aur bhi healthy aur light bana deta hai.

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Ingredients

For Cooking Millet

• Little Millet (Samalu) – 1 cup
• Water – 2 ½ cups
• Salt – ½ tsp

For Mixing with Curd

• Fresh Curd (Dahi) – 1 ½ cups (whisked)
• Milk – ½ cup (optional, for extra creaminess & to avoid sourness)
• Salt – as per taste

For Tempering (Tadka)

• Oil – 2 tsp
• Mustard Seeds – ½ tsp
• Green Chilies – 2 (finely chopped)
• Curry Leaves – 1 sprig
• Ginger – 1 tsp (finely chopped)
• Hing (Asafoetida) – a pinch
• Fresh Coriander – 1 tbsp (chopped)
• Grated Carrot – 2 tbsp (optional, for crunch & color)
• Pomegranate Seeds – 2 tbsp (optional, for garnish)

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Step-by-Step Preparation

1. Cooking the Millet

1. Wash little millet thoroughly 2–3 times and soak for 15 minutes.
2. Boil 2 ½ cups water in a vessel, add salt, then millet.
3. Cook on medium flame until millet grains turn soft and fluffy.
4. Spread on a plate to cool slightly before mixing with curd.

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2. Preparing the Curd Mix

1. Whisk curd until smooth.
2. Add milk (if using) and mix well.
3. Add salt and keep aside.

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3. Making the Tempering

1. Heat oil in a small pan.
2. Add mustard seeds and let them crackle.
3. Add green chilies, ginger, curry leaves, and hing.
4. Fry for a few seconds until aromatic.

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4. Mixing Everything Together

1. In a wide bowl, add cooked millet.
2. Pour in the whisked curd mixture and mix well.
3. Add the tempering on top and combine gently.
4. Garnish with coriander, grated carrot, and pomegranate seeds.

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Serving Suggestions

• Serve chilled or at room temperature.
• Pair with pickle (Avakaya), papad, or a simple curry.
• Best enjoyed during summer afternoons as a cooling meal.

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Tips & Tricks

• Always cool millet before adding curd to avoid curd splitting.
• For creamy texture, add a splash of milk.
• Use fresh homemade curd for the best taste.
• If preparing for lunchbox, add more milk to prevent souring.

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Conclusion

Little Millet Curd Rice (Perugu Annam) is a wholesome, cooling, and nutritious twist on the classic Andhra curd rice. It’s perfect for digestion, keeps you refreshed in summers, and is a great option for diabetics and fitness enthusiasts who want traditional flavors with a healthy millet base.