If you have a soft corner for curd rice then this Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe is something you will definitely want to try. Even otherwise, this dish is something that is very healthy and pat for the summer!

Curd rice has been my breakfast for as long as I can remember! Only after the kids were born did I switch over to eating other breakfast dishes.Yet even now,when there is left over rice, I prepare seasoned curd rice and have that instead of idli / dosa.

So when the idea of replacing rice with millet was taken into account while noting down recipes for this mega blogging marathon, this was the first dish that came into mind.


I usually don’t add onions while seasoning the curd rice but when I made this one, it looked like a few shallots will add more taste to the dish and hence added it.

Other Curd rice varieties

Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe

Here is how to prepare Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe

5 from 9 votes
Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe
Cook Time
10 mins
Pressure cooker resting time
10 mins
Total Time
20 mins
 

An alternative way to make the healthy curd ride

Course: Main Course
Cuisine: Indian
Servings: 3 people
Author: PJ
Ingredients
  • 1 cup Barnyard millet
  • 2 cups Water
  • Curd - as needed
  • Salt to taste
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Channa dal
  • 1 teaspoon Urad dal
  • 1/2 teaspoon Cumin seeds
  • 5 number Shallots/ sambar onions, finely chopped
Instructions
  1. Take the barnyard millet in a vessel and wash and drain. Add water and pressure cook for 3-4 whistles / till done. It is ok if it turns mushy.

  2. Now mash the cooked millet while still hot. Let it come to room temperature. Now add curd, salt and mix well.

  3. Heat oil in a pan and add mustard, channa dal ,urad dal, cumin seeds. When the mustard pops add red chilies, curry leaves and chopped shallots. Saute for till the onion turns light brown. Pour this into the mixture and mix.

  4. Serve with a side of your choice.

Recipe Notes
  • You can use kodo millet instead of barnyard millet.
  • Shallot are the best for this dish but if you can't source them, onions will do.

Step by step method to prepare Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe

Take the barnyard millet in a vessel and wash and drain. Add water and pressure cook for 3-4 whistles / till done. It is ok if it turns mushy.

Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe

Now mash the cooked millet while still hot. Let it come to room temperature. Now add curd, salt and mix well.

Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe

Heat oil in a pan and add mustard, channa dal ,urad dal, cumin seeds. When the mustard pops add red chilies, curry leaves and chopped shallots. Saute for till the onion turns light brown. Pour this into the mixture and mix.

Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe

Serve with a side of your choice.

Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe

Note:

  • You can use kodo millet instead of barnyard millet.
  • Shallot are the best for this dish but if you can’t source them, onions will do.

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16 thoughts on “Kuthiraivali Thayir Sadham | Barnyard Millet Curd Rice Recipe”

  1. Wow ! This is a keeper recipe ! We are greT fans of curd rice , though we make it rarely but curd with millets should be such a fantastic meal . What a twist ! Awesome !

  2. Same pinch PJ. I love to eat curd rice for breakfast as well. Millets with curd definitely taste good. Love the plate that resembles a banana leaf 🙂

  3. Such a comforting food. I usually don’t use onions in seasoning too, but hubby likes it so much so that whenever I make it for him, I add some onions. The kuthiravaali adds to the nutrition of the dish..

  4. wow this is such an amazing idea to replace rice , thayir sadham with kuthiraivali looks so delicious and bravo for the brilliant idea of adding shallots to them , it must have tasted so delicious 🙂

  5. I always keep a stock of barnyard millet in my kitchen, will try this thayir sadam with millets the next time I make them.

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