"Millets" have survived the era of famines & drought with high pest resistance & an ability to survive in harsh environments & it even grows in less fertile soil. These benefits stem from its genetic composition and physical structure mainly due to its small size and hardness. All the more it belongs to Grass Family. The Crop Value of these Millets proves to be advantageous both for the farmers & for the consumers.  It is hence mentioned as a "Miracle Grain" for its superficial nature and nutritious value.

     My acquaintance with these Millets was through my SIL, Nithya, who bought me packets of Samai, Thinai and Varagu during our visit to our hometown 4 years back. Before that, I had never cooked any Millets except Ragi(Finger Millet). Initially, I tried cooking Pongal with it which she had cooked for me when I was home.  Then trying new recipes and venturing took me some time.  And again during my visit to my hometown last year that I saw this Kuthiraivali Thayir Sadham. Yet another new Millet for me.  My friend 'Suchi' had cooked this for us, just a simple recipe to finish off a scrumptious meal - cooked Kuthiravali mixed with Curd, no temperings etc.,   I loved the taste of it & obviously I wanted to try it at home, so I made sure to buy few packets of Kuthiraivali(Barnyard Millet).

Barnyard Millet in Indian Languages:

• Kuthiraivali in Tamil.
• Kavadapullu in Malayalam, 
• Oodalu in Kannada, 
• Udalu in Telugu,
• Sanwa in Hindi,
• Shyama in Bengali,
• Moraiyo in Gujarati.

     With few trial and errors and finally I got it through with precise measurements from Chitra's Food Book, which truly helped me to get perfectly cooked Millets.  Since then cooking Millets has become a child's play and I started preparing Thayir Sadham, Pongal etc., with Millets.  Millets or colloquially called Siru Dhaniyam((small grain) are highly nutritious gaining its popularity due to its Gluten-free nature and low Glycemic Index Value.  These Millets are rich in Protein, Fiber and Antioxidant contents. It provides plenty of Phosphorus and Magnesium and especially Finger Millet(Ragi) provides more Calcium than any other cereal.

    This recipe is prepared with Barnyard Millets or Kuthiraivali and I have cooked it in a Pressure Cooker.  Cooked Kuthiraivali is then mixed with Curd and tempered for this Kuthiraivali Thayir Sadham.  A simple and quick fix recipe which can be served any time of the day for Breakfast, Lunch or Dinner.  A total comfort food, soothing to the stomach, tasty and all the more healthy. It suits best to be served as a party dish to end up a scrumptious meal.  Serve it with any preferred Side Dish or just with a smidgen of Pickle or Mor Milagai for a fiery combo.

For more TIFFIN ITEMS, Click here...


Cuisine - South Indian
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 25 - 30 Minutes

For THAYIR SADHAM/CURD RICE RECIPE, Click here...

HOW TO COOK KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

INGREDIENTS:

To Cook the Millet:

Kuthiraivali/Barnyard Millet  – 1 Cup

Water – 3 Cups

For Kuthiraivali Thayir Sadham:

Curd/Yogurt - 1 Cup
Milk - 1/2 Cup
Salt - to Taste
Sugar - a Pinch

For a detailed recipe on HOMEMADE CURD/YOGURT, Click here...

 

For Tempering :

Oil/Ghee - 2 Tspn
Mustard Seeds - 1 Tspn
Bengal Gram Dhal - 1/2 Tspn
Cashews - 8-10 Nos.
Raisins - few
Green Chillies - 2-3 Nos.
Ginger - a Small Piece
Curry Leaves - a Sprig

For Garnishing :

Coriander Leaves - few
Carrot - few strands(Optional)
Pomegranate/fresh Grapes - few(Optional)

METHOD:

• Wash Barnyard Millet/Kuthiraivali for 2-3 times or until water runs clear. 
• Some Millets have dust and husk in it, so make sure to wash it thoroughly.
• Leave it in a sieve or a colander(with fine holes) to drain off any excess water.
• There is no need to soak Kuthiraivali.  It tends to get cooked soon.
• I cooked this Millet in a Pressure Cooker.
• Add cleaned Kuthiraivali along with 3 Cups of Water and a dash of Salt.
• Drizzle a teaspoon of Oil to the millet and give a quick stir.
• Adding oil while cooking Kuthiraivali helps you easily fluff it up without being sticky, once cooked.
• Cover the lid of the Pressure Cooker and place the Vent Cap.
• Let the flame be at medium-low. Pressure cook for just 2 whistles(or for 5-7 minutes).
• Switch off the flame and allow the pressure to release.
• Open the lid and gently fluff up Kuthiraivali with a fork or a spoon.
• You can slightly mash it up for this recipe. Allow it to cool down.

• Meanwhile, Heat Oil/Ghee in a pan, splutter Mustard Seeds & Bengal Gram Dhal.
• Immediately add Cashew nuts and Raisins to the above and roast it on a very low flame until cashew nuts turn into light golden brown in colour.
• Immediately add finely chopped Green Chillies, Ginger and Curry Leaves to the above and give a quick stir.
• Switch off the flame and pour the tempering to the cooked Kuthiraivali/Barnyard Millet.
• Pour Milk and Curd/Yogurt to the above and mix well.
• Adjust the amount of Salt and add a pinch of 'Sugar to the Kuthiraivali Thayir Sadham.
• Garnish it with finely chopped Coriander Leaves and few strands of finely grated Carrots.
• Can also add few seeds of Pomegranate or thinly sliced fresh Grapes.
• Simply serve this Kuthiraivali Thayir Sadham/Barnyard Millet Curd Rice with a smidgen of a Spicy Pickle of your choice.

NOTES :

• I have cooked this Millet in a Pressure cooker.
• Alternatively, it can be cooked in a Sauce Pan or in a Rice Cooker too.
• Barnyard Millet/Kuthiraivali needn't be soaked.  It needs very less cooking time.
• Can cook the same recipe with Millets like Samai/Thinai or Varagu.
• Except for Thinai, the other Millets - Samai & Varagu can be cooked in the same way with the same Millet: Water Ratio(1:3) and also there is no need of soaking these Millets.
• Whereas Thinai needs to be soaked and Millet Water Ratio is (1:3).
• Once cooked, temper it and the amount of milk & Curd for the recipe is also the same.
• If you feel Kuthiraivali Thayir Sadham dry or thick, adjust the consistency of the dish by adding some Milk and Curd.
• If the Curd/Yogurt is sour can add more Milk to adjust the sourness.
• Never add Curd when the Millet is warm.  This will curdle the curd and make the dish watery.
• Tempering the ingredients in ghee would enhance the flavour.
• Adding Raisins and a pinch of Sugar to the recipe is truly optional.
• Garnishing the dish with Pomegranate Seeds or fresh Grapes are purely optional.
• Can refrigerate Kuthiraivali Thayir Sadham until you serve it (if you prefer it to be served cold).
• You can even serve it by just adding Curd. No need for tempering it too.