Barnyard Millet Yogurt Rice / Kuthiravaali Thayir Saadam (Bhagala Bhath) ~ Day 14

The quintessential Thayir Saadam, every South Indians comfort food, gets a healthy makeover with barnyard millet.  Barnyard millet is high in fiber, has low glycemic index and gluten free too. Here is my version of creamy, scrumptious and divine thayir saadam / yogurt rice.

-------------------------------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 10 min

Cook time: 15 min

Serves: 4

----------------------------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

Barnyard Millet / Kuthiravalli - 1 cup

Water - 3 cups

.........................................................................

For mixing the rice:

Yogurt / Curd - 2 cups

Milk - 1/2 cup

Salt - to taste

..........................................................................

For tempering:

Mustard seeds - 1 tsp

Urad dal - 2 tsp

Asafoetida - a pinch

Green chillies - 3, small, finely chopped

Curry leaves - 5

Ginger - 1 inch piece, finely chopped

Green pepper - 1/2, finely chopped (combination of red, yellow and green can be used as well)

Carrot - 1, small, grated

Red onion - 2 tbsp, finely chopped (optional) 

Oil - 2 tsp

................................................................................................................................................................

For Garnishing:

Cucumber - 1/2, finely diced

Apple - 1/2, finely chopped

Grapes - 10, halved

Pomegranate arils - 2 tbsp

Coriander leaves - 2 tbsp, chopped

Barnyard Millet

Method:

1. Wash the millet couple of time and drain the water.
2. Add 3 cups of water and pressure cook the millet until soft.  Once done, transfer the millet into a large mixing bowl and mash well and let it cool.
3. Meanwhile, heat oil in skillet and splutter mustard seeds.  Add urad dal, and asafoetida and fry until golden.
4. Add curry leaves, green chilies, ginger, onion (if using), peppers, and carrot.  Give it a quick toss (about 30 sec) and remove from the heat.  This will retain the crunchiness of the veggies.  If you want them to be softer, cook for 2 minutes.
5. Add milk to the millet rice and mix well with a wooden spoon without any lumps.  The best way to mix the rice is to use your hand.  
6. Combine yogurt and salt.  Add the vegetable mixture and combine well.
7. Lastly, add the cucumber, apple, grapes, pomegranate arils and coriander leaves.  Mix everything well. 
8. If the rice is too thick, add milk or yogurt accordingly.
9. Serve with Indian pickle of your choice.