millets
South Indian Foxtail Millet Curd Rice (Daddojanam / Thayir Sadam)
Cooling, probiotic-rich, and creamy curd rice made with soft-cooked Foxtail Millet (Korralu), fresh homemade yogurt, pomegranate arils, and a crunchy mustard-curry leaf tempering.
Choose Your HealEx Millets For This Recipe
From mineral-rich Foxtail Millet (Korralu) for daily khichdi and pulao, to calcium-packed Finger Millet (Ragi) for traditional mudde, dosas, and healthy drinks, HealEx brings you farm-cleaned, unpolished native millets.
HealEx Foxtail Millet Whole Grain (Korralu)
Unpolished whole foxtail millet grains rich in slow-release complex carbs, dietary fibre, and copper. Ideal for khichdi, pulao, pongal, and curd rice.
HealEx Foxtail Millet Powder / Flour (Korralu)
Naturally gluten-free foxtail flour. Perfect for healthy rotis, instant dosas, idli batters, and porridge.
HealEx Finger Millet Whole Grain (Ragi)
100% natural, farm-cleaned whole ragi grains. Excellent for sprouting, making homemade ragi malt, and fermenting idli batters.
HealEx Finger Millet Powder (Ragi Flour)
Finely milled pure ragi flour packed with calcium and iron. The essential ingredient for authentic Karnataka Ragi Mudde, crispy dosas, and soft rotis.
HealEx Ragi Malt Powder
Traditional wholesome ragi malt mix. Just boil with milk/water and jaggery for kids, active adults, and elders.
Ingredients
11 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Foxtail Millet Whole Grain (Korralu)200g (1 cup raw) Shop
- Water700ml (3.5 cups)
- Fresh Curd / Thick Yogurt350g (1.5 cups)
- Boiled Milk (warm or cool)100ml (0.5 cup)
- Pomegranate arils & Grated carrot50g (for garnish)
- Green chillies & Fresh ginger10g (finely chopped)
- Mustard seeds & Cumin seeds5g each (1 tsp each)
- Urad dal & Chana dal5g each (1 tsp each)
- Curry leaves & Hing1 sprig & pinch
- Cooking Oil15ml (1 tbsp)
- Saltto taste
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
Soak HealEx Foxtail Millet for 30 minutes. Pressure cook with 700ml water for 4 whistles until soft and slightly overcooked.
- 2
Open cooker and mash the warm millet thoroughly with the back of a spoon. Allow it to cool down to room temperature.
- 3
Add 100ml milk and 350g fresh curd. Mix well with salt until silky and creamy (adding milk prevents curd rice from turning sour over time).
- 4
In a small pan, heat 1 tbsp oil. Fry mustard seeds, cumin seeds, urad dal, and chana dal until golden and crunchy.
- 5
Add finely chopped ginger, green chillies, hing, and fresh curry leaves; fry for 30 seconds.
- 6
Pour the tempering over the creamy curd millet. Stir gently.
- 7
Garnish with ruby red pomegranate arils, grated carrots, and fresh coriander.
- 8
Serve chilled or at room temperature with mango pickle or roasted papad.
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