Barnyard Millet/Kudhiraivali Sambar Sadham

Have been using Barnyard Millets to prepare Dosai & Adai for the past few months. Always wanted to try our regular sambarsadham recipe using Millets and finally tried it today. It turned out delicious.

In recent days due to various health reasons people are trying to switch from White Rice to millets for day to day cooking. This sambar sadham recipe is made using Barnyard Millet(Kuthiraivali in Tamil) & Masoor Dal. Also this is the best way to sneak in all the leftover vegetables in ourrefrigerator 😉 .The millet version tastes exacly like our regular sambar rice and you wouldn’t feel any difference in taste. Infact this version tastes better.

If you don’t have masoor dal in your pantry then try substituting it with regular Moong Dal or Toor Dal.  Since toor dal(thuvaram paruppu) takes a littlellonger to cook i would suggest you to soak millets+toordal in water for few minutes before pressure cooking them.

Thefollowing measurement serves 4. Don’t get intimidated by the lengthy steps and ingredient list. I have divided the recipe into 4 different sections for easier understanding.

Print Recipe

Barnyard Millet/Kudhiraivali Sambar Sadham

Course

brunch

Cuisine

south indian

Prep Time

60 minutes

Cook Time

45 minutes

Passive Time

10 minutes

Servings

Ingredients

For Base :

• 1/2 cup Barnyard Millet
• 1/2 cup masoor dal
• 1/2 tsp salt & turmeric

For Sambar :

• 10 Shallots (peel the skin)
• 2 tomato
• 1 drumstick
• 1 carrot
• 4 Beans
• 1 potato
• 2 Brinjal
• 1/2 tbsp salt
• 2 cups tamarind Thick Extract
• 1/2 tbsp Jeera Seeds
• 1/2 tbsp Mustard Seeds
• 1/2 tbsp ghee
• Curry leaves coriander leaves Few and

To Roast and Grind :

• 1/4 cup coconut
• 2 tbsps Channa Dal
• 4 tbsps Coriander Seeds
• 2 Chillies Red
• 1/2 tsp Fenugreek Seeds

Course brunch Cuisine south indian Prep Time 60 minutes Cook Time 45 minutes Passive Time 10 minutes Servings Ingredients For Base : 1/2 cup Barnyard Millet 1/2 cup masoor dal 1/2 tsp salt & turmeric For Sambar : 10 Shallots (peel the skin) 2 tomato 1 drumstick 1 carrot 4 Beans 1 potato 2 Brinjal 1/2 tbsp salt 2 cups tamarind Thick Extract 1/2 tbsp Jeera Seeds 1/2 tbsp Mustard Seeds 1/2 tbsp ghee Curry leaves coriander leaves Few and To Roast and Grind : 1/4 cup coconut 2 tbsps Channa Dal 4 tbsps Coriander Seeds 2 Chillies Red 1/2 tsp Fenugreek Seeds

Instructions

Coconut Paste :

1. In a non stick pan, heat oil and add channa dal,fenugreek seeds
2. Saute for a minute and then add red chillies, coriander seeds and coconut

   
3. Once the coconut turns slight golden brown color, turn off the flame. Let it cool for 5 minutes and then grind them to a smooth paste

Millets & Dal :

1. Pressure cook Millets and masoor dal together along with salt & turmeric
2. Cooking them together saves time
3. You will need approximately 4 cups of water to cook 1cup of Millets+Dal combined together. Adjust measurements accordingly.

   

Sambar :

1. Take a wide bottomed pan and heat a tsp of oil
2. Add the chopped veggies one by one and keep sauteing

   
3. After 2-3 minutes add 1/2 cup of plain water and salt
4. Let the veggies get cooked in plain water for approximately 5 minutes
5. Now is the time to mix thick tamarind extract to the pan

   
6. Add salt,sambar powder,turmeric,hing and turn the flame low
7. Let the whole mixture boil for 10-12 minutes
8. The consistency of sambar will be a bit thick
9. Now add coconut paste and start stirring the sambar
10. You will get a fine aroma of Coriander Seeds and sambar will start to thicken further

    

Mixing Millets & Sambar :

1. This is the time to add sambar to the pressure cooked Millets+Dal mixture
2. Keep on stirring and within 10 minutes you will get the perfect consistency of Sambar Rice. Adjust salt
3. It has to be slightly runny

   
4. Before serving prepare Tadka. Heat ghee in a nonstick tadka pan, add mustard seeds,jeera seeds and curry leaves. Let them splutter.Add this on sambar sadham
5. Garnish with coriander leaves before serving
6. Appalam,Vadaam or Potato Fry is the ideal combination of SambarSadham.
7. I served my Millets Sambar Sadham with Sago Pearl frymes