Curd rice with Barnyard Millet

Wash and soak barnyard millet for 10..12 minutes & drained

In a pan put 1 1/2 cup water..bring it to boil.. add rice and salt. Simmer and cook till tender.. when taking off the flame keep the consistency bit loose as these rice tends to get thick on room temperature.

Mix curd and milk.. add to the cooled down rice.. mix chopped cucumber well and leave to chill in the refrigerator.

For tempering...
Heat a tsp of oil..
Add cashew/ peanuts- roast for a minute.. add cumin seeds.. red chilli.. coriander leaves.
Add the tempering to chilled curd rice..

Garnish with pomegranate pearls and coriander leaves before serving