Curd rice is a staple comfort food across India, known for its cooling effect and easy digestibility. This Finger Millet Vermicelli Curd Rice replaces regular rice with ragi vermicelli, making it richer in calcium, fiber, and essential nutrients.

The soft vermicelli combined with fresh curd and aromatic tempering creates a refreshing and balanced meal. It is ideal for summer lunches, light dinners, or as a quick meal that is both satisfying and healthy.

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Ingredients

• Finger millet vermicelli – 25 g
• Water – 250 ml
• Curd – as required
• Salt – to taste
• Oil – 1 tsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Curry leaves – as required
• Red chillies – 1–2
• Pomegranate seeds – for garnish

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Preparation Method

1. Boil 250 ml water in a pan until it starts bubbling. Add finger millet vermicelli with a few drops of oil and cook for 3–4 minutes until soft.
2. Drain the vermicelli and allow it to cool for about 5 minutes.
3. In a mixing bowl, add curd and salt. Beat well using a spoon until smooth.
4. Add the cooked vermicelli to the curd mixture and mix gently.
5. Heat oil in a small pan. Add mustard seeds, cumin seeds, curry leaves, and red chillies. Fry for 3–4 minutes until aromatic.
6. Pour this tempering over the curd vermicelli mixture and mix lightly.
7. Garnish with fresh pomegranate seeds and serve.

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Serving Suggestions

• Serve chilled or at room temperature
• Ideal for lunch, especially during summer
• Pair with pickle or papad

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Call to Action

Prepare this recipe using premium-quality finger millet vermicelli.
For millet purchases and bulk requirements, call or WhatsApp +91 7281006230.