Lightly mash the cooled millet. Add grated cucumber, carrots, onions, capsicum, coriander, and whisked yoghurt. Mix well to blend.
Stir in milk or buttermilk for a creamy texture, then season with salt. Set the mixture aside.
Heat oil in a pan. Add mustard seeds, urad dal, chana dal, hing, peanuts, red and green chillies, and curry leaves. Saute until the ingredients are crisp.
You can now enjoy your millet curd rice after pouring the hot tempering over the mixture and giving it a good stir.