AMBALI CURD RICE

INGREDIENTS

• 1 Cup Soaked Millet (6-8 hrs)

• 10-11 Cups of water

• 1 1/2 cup - beaten curd

• 1/2 tsp each - Black mustard seed, Jeera,

• 1 tsp each - Chanadal, Urad dal, Green Chilli

• 1 pinch - Asafoetida (Hing)

• 1 sprig - Curry leaves

• 2 dry Red Chillies 1 tbsp - peanuts

• Generous amount of coriander leaves, Mint Salt, and Sugar to taste

DIRECTIONS

1. Cook millets in an earthen pot to preserve nutrients and ensure proper cooking.

2. Boil clay pot water. Add soaked millet to boiling water. Cook until porridge-like.

3. Cover the earthen pot with a clean muslin towel after it cools to room temperature.

4. Ferment for 6-8 hours at room temperature.

5. Temper fermenting ambali with curd, salt, and sugar.

6. Cool the ambali before tempering to avoid an abrupt temperature shift.

7. Serve with lots of coriander, mint, basil, or pomegranate seeds.

PREP TIME

• 8 - 10 Hours

COOKING TIME

• 45 Mins to 1 Hour

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