Curd with Peanuts and Millet

Yield 3 cups

Author Priyanka N Jain

Prep time

5 Min

Cook time

15 Min

Inactive time

14 Hour

Total time

14 H & 20 M

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Curd with Peanuts and Millet

If I am looking for a quick yogurt, I usually make peanut curd. It needs less soaking time and is easy to make.

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Ingredients

• 1 cup peanuts
• 1/4 cup barnyard millet (varai or samwa)
• Water for soaking
• 3 cups water for peanut milk
• 3/4 cup water for millet milk
• 1 tbsp soaking water from millet to use as curd starter

Instructions

1. Soak the peanuts and millets for 6 hours. I soak them at 3 pm, make curd around 9 pm, and it's ready for the next day.
2. Soak the millet in exactly 1 cup of water; this is important as we will use 1 tbsp of this water as the curd starter.
3. After 6 hours, from the soaking water of millet, save 1 tbsp of water to use as the curd starter. This water has live culture.
4. Discard the rest of the soaking water of millet and peanuts.
5. Add peanuts to the blender with 1 cup of fresh water to make a smooth paste, then add 2 more cups of fresh water to make it thinner.
6. Pass this through a nut milk bag to extract peanut milk.
7. Take the millet in the spice jar of the blender with very little water to make a smooth cream, then add a bit more water to make milk. In total, you need to use 3/4 cup of water with this millet.
8. Heat the peanut milk at medium flame while stirring until it starts to bubble. Reduce to low flame and slowly add the millet milk while stirring continuously. Once the milk becomes very thick, switch off the flame.
9. Keep stirring until it cools down to lukewarm temperature, otherwise it will start setting already.
10. Once it comes down to lukewarm temperature that is comfortable to touch, transfer this to your curd pot or any non-metallic container and add the curd starter - 1 tbsp of soaking water from the millet.
11. Mix it well. I like to use my hands to do this to add additional bacteria from my skin.
12. Cover this with a cloth or clay lid and let it rest for 7-9 hours. The curd will be ready in the morning.

Notes

Any kind of rice can be used like white, brown, black, red etc or any millet rice like barnyard, kodo, brown top, proso etc.

Personal Note

Usually, I set the peanut curd using green chili crowns as the starter. But we cannot use green chili during Paryushan. I decided to make peanut + millet curd. When we soak millets or rice in water, microbial activity takes place, which makes this soaking water ideal for being used as a curd starter.

Contains: Peanuts

Disclaimer: Some or all allergens may not be listed

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