Barnyard Millet Curd Rice


For those managing diabetes, the low glycemic index of barnyard millet aids in regulating blood sugar levels, while the protein content in yogurt promotes a sense of fullness. The balanced combination of fiber and protein in barnyard millet contributes to sustained energy release, promoting a feeling of fullness and helping to avoid sudden spikes in blood sugar. Enjoy the goodness of this dish as a flavorful and nutritious ally in the journey toward balanced diabetes management.


  • Cook the rinsed millet with 2 cups of water for 10-12 minutes on medium-low heat.
  • Slightly mash the cooked barnyard millet with the help of a ladle.
  • Then, add the whisked curd, and salt, and mix everything well.
  • Add grated carrot, pomegranate, coriander leaves and mix well.
  • For tempering, heat oil in a pan. Once the oil is hot, add the mustard seeds, and let them splutter.
  • Add urad dal, chana dal, and dried red chili and fry until they turn light golden brown.
  • Add the grated ginger, curry leaves, and hing (asafoetida). Saute for a few seconds.
  • Pour the tempering over the curd millet mixture, add roasted peanuts, and mix until well combined.
  • Serve curd millet chilled, and enjoy



3 servings
  • 60g barnyard millet
  • 2 cups water
  • ½ cup carrot
  • 2 tbsp coriander leaves
  • 2 tbsp roasted peanuts
  • 100 g pomegranate
  • 200 g low fat curd
  • 1 tsp oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 dry red chili
  • 1 green chili
  • 1 tsp ginger
  • 1 stalk curry leaves
  • pinch hing
Diabetic-Friendly Cuisine: Barnyard Millet Curd Rice