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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.