Kuthiraivali / Barnyard Millet Jeeraga Milagu Sadam Recipe with step by step pictures

Jeeraga Milagu sadham is rice spiced with pepper and cumin powder. It is a very tasty dish and has been on my to do list for a long time.

When I chose millets as the theme for this month, I decided to make it with millets. I served this for lunch and it tasted exactly like the version with rice. The only difference was the grain size / texture. This was so good and I did not miss rice!


Jeeraga milagu / Cumin -pepper powder can be made ahead and stored.Using this spice mix, we can also prepare a quick rasam that is so apt during winter time or when one os down with cough / cold. It is very soothing and relives sore throat.It is also best when taken for upset tummy!!

You can also prepare this quick and easy poha dish with the spice mix.

How to prepare Kuthiraivali Jeeraga Milagu Sadam Recipe

5 from 7 votes
Kuthiraivali Jeeraga Milagu Sadam Recipe

A simple millet based dish flavored with cumin-pepper powder.

Course: Main Course
Cuisine: Indian
Author: PJ
Ingredients
  • 1 tablespoon Pepper orns
  • 1 tablespoon Cumin seeds
  • 2 teaspoons Ghee, divided
  • 1/2 cup Barnyard millet
  • 11/2 cups water
  • 10 numbers broken cashew bits
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 teaspoon channa dal
  • 1 teaspoon urad dal
  • 2 numbers Red chilies, broken
  • A few curry leaves
  • Salt to taste
Instructions
  1. For spice mix - Heat 1 teaspoon ghee in a pan and the cumin and pepper. Roast till the cumin sizzles and the pepper starts popping. Remove from heat. Grind to a fine powder using a motor and pestle. This gives the powder an awesome  taste. If making a large batch / if you don't have a motor and pestle, grind to a powder in a mixie.

  2. Heat the remaining  ghee in a small pan and roast the cashews.Drain and keep aside.

  3. In a vessel take the millet.Wash and drain. Add water and pressure cook till done. Once the pressure releases, remove the vessel from the cooker and fluff up the cooked millet with a fork. Keep it aside.


  4. In a bigger pan, heat oil and add mustard, cumin seeds, channa dal, urad dal, broken red chilies, curry leaves and saute for a few seconds. 

  5. Once the mustard pops and the dal turns brown,add the fluffed up millet, required quantity of cumin-pepper spice mix, salt. Mix well and cook on low flame for a few seconds for the flavors to blend.

  6. Serve garnished with roasted cashews.

Recipe Notes
  • You can use Kodo millet, foxtail millet instead of barnyard millet
  • Adjust the cumin -pepper powder quantity to suit your taste.

Step by step method to prepare Kuthiraivali Jeeraga Milagu Sadam Recipe

First let us make the spice mix:

Heat ghee in a pan and the cumin and pepper. Roast till the cumin sizzles and the pepper starts popping. Remove from heat. Grind to a fine powder using a motor and pestle. This gives the powder an awesome  taste. If making a large batch / if you don’t have a motor and pestle, grind to a powder in a mixie.

In a vessel take the millet.Wash and drain. Add water and pressure cook till done. Once the pressure releases, remove the vessel from the cooker and fluff up the cooked millet with a fork. Keep it aside.

Heat ghee/  oil in a small pan and roast the cashews.Drain and keep aside.

In a bigger pan, heat oil and add mustard, cumin seeds, channa dal, urad dal, broken red chilies, curry leaves and saute for a few seconds. Once the mustard pops and the dal turns brown,add the fluffed up millet, required quantity of cumin-pepper spice mix, salt. Mix well and cook on low flame for a few seconds for the flavors to blend.

Serve garnished with roasted cashews.

Note:

  • You can use Kodo millet, foxtail millet instead of barnyard millet
  • Adjust the cumin -pepper powder quantity to suit your taste.

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11 thoughts on “Kuthiraivali Jeeraga Milagu Sadam Recipe”

  1. This sadam looks so interesting, for a North Indian these recipes are unique. I am trying to absorb the flavors they must be really awesome. I still remember the jeera and pepper rasam I made for the Udupi Cuisine..so this has to be real real flavorful. Love the addition of cashews to it. A must try.

  2. wow such an excellent use of kuthiraivali , looks so delicious,.Such wonderful aromatic flavors added to the rice .. very very tempting dish !! The rasam spice mix used in the rice is a wonderful idea !!

  3. Pepper and cumin makes a great spice combination and using it to spice up the rice is such a great idea. And with all those crunchy toppings, this surely looks super inviting..

  4. This Jeera Milagu Sadham is very popular temple prasadam, especially in Chidambaram. Milagu sadam and katharikai gothsu is a popular combo. 🙂 But I can have this as is. Love the idea of preparing the cumin-pepper powder beforehand.

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