Spread the Joy!
Sambar Rice is my all time favourite. I make it atleast twice a month. Today i thought of making sambar rice, but i thought of using barnyard which was lying in the fridge for quite a while to make it. The result was fantastic, it was fragrant and tasty, i never missed my rice. It tasted exactly like my normal sambar rice.
Similar Recipes
Sambar Sadam
Bisibelabath
Cucumber Curd Rice
Kambu Curd Rice
Ulundu Rice
The key for a fragrant sambar sadam is the drizzle of ghee and the chopped coriander which you add right at the end..So yum..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Soaking Time : 30 mins
Cooking Time : 20 to 25 mins
Serves : 4
Ingredients:
Barnyard Millet / Kuthiraivali – 1 cup
Yellow Split Moong Dal / Pasiparuppu – 1/2 cup
Potato – 1 medium size cubed
Carrot – 1 medium size cubed
Raw Banana – 1 small cubed
Cucumber – 1 cup cubed
Snake gourd – 1 cup cubed
Brinjal – 1 small cubed
Onion – 1 large sliced
Tomato – 2 medium size chopped
Green Chilli – 2 chopped
Chilli Powder – 2 tsp
Coriander Powder / Malli Podi – 2 tblspn
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
Sugar – 1 tsp
Coriander Leaves a handful chopped finely
Ghee – 1 tblspn
Water – 4 cup
For Seasoning:
Gingelly Oil – 3 tblspn
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Asafoetida / Hing / Kaya Podi – 1/2 tsp
Curry leaves a handful
Dry Red Chillies – 2
Method:
Wash and soak barnyard millet and moong dal separately for 30 mins.
Now heat oil in a pressure cooker, add in seasoning ingredients and let them sizzle for a min.
Add in onions, tomatoes and chillies. Add some salt and cook this for 2 mins.
Now add in spice powders and mix well.
Add in chopped veggies and toss well for 2 to 3 mins.
Now add in tamarind pulp and water. Add in some sugar and mix well.
Add in drained dal and millet. Bring this to a boil.
Simmer the flame and cook covered for 1 whistle or for 10 mins.
Turn off the heat and let the steam go by itself.
Open the cooker, add in coriander leaves and ghee,
Mix well, serve.
Pictorial:
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| You need 1 cup of Kuthiraivali / Barn yard Millet |
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| Wash them well and soak them in water |
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| Now take 1/2 cup of yellow moong dal in a bowl |
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| Wash them well and soak them |
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| Now take your other ingredients |
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| I used a mixture of potato, snake gourd, cucumber, raw banana, carrots |
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| Now heat oil in a pressure cooker..Add in mustard, cumin and chillies |
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| add in some asafoetida |
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| and some curry leaves |
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| Add in onions, tomatoes and green chillies |
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| saute them for couple of mins |
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| add in some salt |
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| add in chilli, coriander and turmeric powder |
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| mix well |
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| Add in the chopped veggies |
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| toss well in the spices |
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| add in tamarind pulp |
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| and some water |
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| mix well |
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| i added some sugar to balance the tartness and spicyness |
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| add in the moongdal |
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| and the barnyard millet |
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| mix well |
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| Bring it to a boil..Simmer and cook covered for 1 whistle or for 10 mins |
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| this is how it looks |
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| add in chopped coriander leaves |
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| drizzle some good ghee |
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| mix well |
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| serve |
Spread the Joy!
What is Barnyard millet ? Is it a type of dalia?
hi aarthi can we do this using other millets like samai arisi
hi aarthi can we do this using other millets
@Anonymousyes ofcourse you can use samai, varagu.
@sutapa Purkayasthait is a type of millet. it looks similar to dalia but lighter in shade
Can varagu be cooked without pressure cooking?
@Anonymousyes it can be
Hi aarthi
Can we use toor dhal instead of moong
@Anonymousyes u can use toor dal
What is the exact quantity of water to be added along with dhal and millet in the pressure cooker for them to get cook well?
it is mentioned in the recipe