When the days get too hot like they are now, we tend to seek ways to keep cool.
Sure Airconditioning, drinking cold drinks, wearing light and loose clothes are solutions.
Avoiding too much exposure to the Sun is also a good idea.
But "everyone gotta eat!!"
How can we make sure we are eating the right kind of foods during this time?!
Ayurveda advocates eating according to season.
But in these modern times, seasonality has been defeated by "any-time-any-where" foods.
So "local and seasonal" has gone for a toss.
But only to our peril.
There is a logic behind "local & seasonal", and it is this.
We, like all beings and things in Nature, are part of Nature.
Our bodies respond to the weather outside.
Hence the concept of cooling foods.
And Curd Rice is one such cooling food.
Here's a smart way to adapt this in our modern context.
Barnyard Millet Curd Rice.
A curd rice made with Barnyard Millet.
Advantages?
1. Millets in general have lower Glycemic Index than rice, so it is great for those of us trying to manage blood sugar (or have diabetes)
2. Barnyard Millet also take lesser time to cook compared to rice (with bran), so you stay away from the stove for longer, especially during Summer.
3. Millets carry lot more fibre than white rice.
4. Add raw vegetables (grated) to the curd rice and you get all the nourishment of vegetables without having to cook them all.
5. This dish is so quick & easy, healthy & tasty that it makes our list of "Summer Special"
Recipe:
1. Just cook the Barnyard millet, add curd, grated vegetables, pomegranate arils, salt to taste. Mix well.
2. Temper with the usual dry chillies, jeera, pepper, green chillies, curry leaves, mustard seeds etc.
3. Garnish with coriander leaves and pomegranate arils.
4. You can chill it before you eat, if you like it that way.
Enjoy taste & health in Diversity, Simplicity & Seasonality.
