Wash and soak banyard millets in clean water for 10 minutes.

Now in a pan put 1.5 cup water..bring it to boil.. add rice and rock salt.

Let it cook on low flame.

When done wash them under running cold water. This will stop further cooking and will cool quickly to be added to the curd.

Mix curd and milk, add to the cooled down rice.. mix chopped cucumber well and leave to chill in the refrigerator.

For tempering-
Heat a tsp of oil.
Add cashew and some peanuts. You can crush the peanuts too.

When they are roasted add cumin seeds, dry red chill and curry leaves.

Add the tempering to the chilled curd rice.

Garnish with pomegranate pearls If you have. Today I didn’t have so I added chopped grapes and coriander leaves before serving.