How to make Curd Jowar - You must have enjoyed curd rice, now try this one with jowar.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Sorghum (jowar), Yogurt (curd)

Cuisine : Indian

Course : Raitas

Curd Jowar Recipe Card

Curd Jowar

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Curd Jowar Recipe

  • Sorghum (jowar) soaked overnight 1 cup

  • Yogurt (curd) 2 cups

  • Salt to taste

  • Oil 3 tablespoons

  • Asafoetida 2 pinches

  • Mustard seeds 1 teaspoon

  • Dried red chillies 3

  • Curry leaves 8-10

  • Green chillies 2


Step 1

Drain and cook the sorghum with 4 cups water and salt in a pressure cooker till 8-10 whistles are given out. Heat 3 tbsps oil in a small non stick pan.

Step 2

Drain excess water and put the sorghum in a large mixing bowl. Add yogurt and mix. Add asafoetida and mustard seeds to the hot oil.

Step 3

When the seeds splutter, cut the red chillies into small pieces and add along with curry leaves.

Step 4

Chop ginger and add to the pan and saute. Slit green chillies and add and saute till fragrant. Add the tempering to the bowl. Adjust salt and mix well. Chill and serve.