Dairy-free Foxtail Millet Curd Rice Recipe | Samai Mosaranna

Vegan Foxtail Millet Curd Rice Recipe

You can still enjoy delicious curd rice and make it a healing dish by simply using Almond Curds and Foxtail Millet.

This Foxtail Millet Curd Rice is a preparation that neither requires rice nor curd. Surprised? What’s more, it’s also creamy and delicious. In most parts of South India, curd rice is a must have at the end of every meal and the go to meal when one is unwell.

This ever popular dish is not as healthy as one commonly believes owing to both white rice and curd.

Curd made using cow milk is not only an unnatural food for human beings, but is further contaminated with pus and hormones. Even milk that is not contaminated with externally injected hormones is linked to chronic lifestyle diseases such as diabetes, asthma, obesity, heart-disease, etc.

You can still enjoy delicious curd rice and make it a healing dish by simply using Almond Curds and Foxtail Millet. We think that the Foxtail Millet Curd Rice is super delicious and creamy. What do you think? Try it and let us know.

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Whole Food Plant Based Foxtail Millet Curd Rice Recipe

Course: Course 3: Grain Dishes for Lunch & Dinner Meals
Cuisine: Karnataka Recipe from South India
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people

INGREDIENTS

1. 1 cup Foxtail Millet
2. 1/4 cup Almonds
3. 1/2 tsp Mustard Seeds
4. 1/2 tsp Cumin Seeds
5. 1 tsp Split Black Gram Urad Dal
6. 1 Green Chilli slit
7. 1/2 inch Fresh Ginger minced
8. 5-6 Fresh Curry Leaves
9. 1 handful Fresh Coriander Leaves
10. 1 Lemon
11. A pinch Asafoetida
12. 4 tsp Miso Paste

INSTRUCTIONS

1. Cook foxtail millet with 2 1/2 cups of water. Stir from time to time, ensuring it does not get burnt. Cook until well cooked and mashable. Once cooked, spread on a plate or large vessel to cool down completely.
2. Soak almonds for 4 to 8 hours. Grind with a little water to as smooth a paste as possible. Mix with foxtail millet rice once it is completely cool.
3. Heat a pan. Dry roast split black gram on a low flame till it acquires a golden brown tinge. At this point, add mustard seeds, cumin seeds, slit green chili, chopped ginger, curry leaves, asafoetida and roast it for a few seconds.
4. Add this tempering to the millet and curd mix. Squeeze lemon and mix in miso as well. Stir well. Adjust the sourness by adding more lemon juice if required. Add more water if you prefer a watery consistency.
5. Garnish with finely chopped coriander leaves and serve fresh!

Plant Based Chef Pro Tips for Best Foxtail Millet Curd Rice Recipe

1. You can use onions as well while roasting.
2. Add extra coconut curd if you like it creamy!
3. You could also grind up tender coconut pulp instead of mature coconut pulp. This gives a much creamier curd rice!

Nutrition Science Highlights for Whole Food Plant Based Foxtail Millet Curd Rice Recipe

1. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!
2. Why whole grains? Whole grains are healthier than refined grains such as white rice, refined flours, maida, rava, etc., as the bran layer is intact, with all its vitamins, minerals, and phytonutrients. Whole grains have been found to be protective against a whole range of chronic diseases, including heart disease, diabetes, and lifestyle-related cancers.
   
3. Why cool whole grains? When cooked grains are allowed to cool on the counter or in the fridge, its starch crystallises to form resistant starch. This can be eaten by our good gut bacteria and also reduces the glycemic index (the rate at which glucose is absorbed), making the whole grain even healthier. For the same reason, parboiled whole grains can be used as well.
4. Why miso paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
5. Why oil free tadka? Tadka, thaaLippu, oggaraNe. Tempering spices in oil is quintessential to Indian cuisine. This practice may have started as a compromise when whole nuts were unavailable, and indeed, is more common in inland, drier areas where nuts do not grow easily, all year round. You can enjoy the taste and fragrance, though, by just dry roasting the spices you require, without the oil, or even better, mixing spice powders directly into your dish!