Thursday, May 9, 2019

Posted by Mala at 12:00:00 AM No comments

Pearl millet curd semiya..a very very healthy alternative to our regular vermicelli, which doesn't have much nutrition..and especially for summer, Bajra/pearl millet/kambu will cool down our body system and hence should be frequently used.

Bajra/pearl millet - 1 cup
Fresh yogurt - 2-21/2 cups
Salt to taste

For seasoning
Ghee - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Slit green chillies - 1-2
Broken red chillies - 1-2
Curry leaves

For garnishing
Grated carrots - 2 tbsps
Chopped mangoes - 2 tbsps
Pomegranate arils - 2 tbsps

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3

I used this semiya

Bajra measured and taken in a bowl

Soaked for 5 minutes

Then drained

Spread on a steamer plate, and steamed for 10 minutes. All instructions are given in the packet itself.

Cooked semiya let to cool down

Put in a bowl, salt to taste added

Yogurt/curds added and mixed well, hing powder added on top

Above mentioned seasonings done in ghee and poured on top of the hing

Grated carrots, chopped mangoes and pomegranate topped, chilled and served!!! A real treat for summer!!!

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* Curd semiya can be made with other millet semiyas too...Little, barnyard, kodo millets etc


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