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 |
- Wash the millet couple of time and drain the water.
- 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.
- Meanwhile, heat oil in skillet and splutter mustard seeds. Add urad dal, and asafoetida and fry until golden.
- 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.
- 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.
- Combine yogurt and salt. Add the vegetable mixture and combine well.
- Lastly, add the cucumber, apple, grapes, pomegranate arils and coriander leaves. Mix everything well.
- If the rice is too thick, add milk or yogurt accordingly.
- Serve with Indian pickle of your choice.
looks healthy and delicious
ReplyDelete