Instant Millet Porridge
Curd and Cucumber Instant Porridge
Ingredients
- 400 g plain prepared MadeBetter Instant Porridge, cooled
- 200 g plain curd
- 50–100 ml, as needed cool drinking water
- 80 g cucumber, finely diced
- 10 ml cold-pressed oil
- ¼ tsp mustard seeds
- 4 curry leaves
- ¼ tsp roasted cumin powder
- to taste salt
Make it, step by step
- Prepare Instant Porridge with boiled water and rest for 5 minutes as directed on the pack. Measure 400 g prepared base; adjust with drinking water.
- Spread the base in a shallow bowl; cool before adding curd.
- Whisk curd with cumin and salt. Stir in cooled porridge and cucumber; add water gradually until spoonable.
- Heat oil; crackle mustard and add curry leaves. Remove from heat and cool briefly.
- Stir tempering into porridge. Serve freshly made or refrigerate promptly.
Useful tips
- Add the cool drinking water gradually after the curd; stop when the porridge is spoonable so it does not become watery.
Allergens: Milk.
