Cook Foxtail Millet Rice. (3 measure water for 1 measure rice. This slightly overcooks the millet and is perfect for preparing curd rice). Let the rice cool.
Chop all vegetables and keep it ready. Pomegranate and grapes are based on taste preference and are optional.
Mix curd and chopped & grated vegetables, green chilies, chopped coriander leaves and pomegranate/grapes. Do Not add Onions. Mix it thoroughly, remove all lumps. You can adjust salt and spiciness by adding salt or more green chilies.
Heat oil/ghee and add mustard seeds and curry leaves. Once the mustard seeds have popped, add the cashews. Let the cashews roast for about 30 seconds and remove from flame.
To this hot oil, add the onions. (Without flame)
Mix well and let the onions cook in the resident heat of the pan. This will ensure that onion loses its raw taste. This will also save you from Onion Breath!
Add this seasoning of mustard, curry leaves & onion to the curd rice mixture. Mix it thoroughly.
Foxtail Millet Rice Curd Rice is ready to be served with some pickle.