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
A simple millet based dish flavored with cumin-pepper powder.
- 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
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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.
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Heat the remaining ghee in a small pan and roast the cashews.Drain and keep aside.
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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.
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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.
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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.
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Serve garnished with roasted cashews.
- 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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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.
Excellent and super duper healthy milagu sadham, what an incredible twist you have give to the usual rice dish. Extremely inviting PJ, feel like making some for my lunch.
Milagu jeeraga rice is my favorite and often prepare them as quick offering while doing pooja at home. I do prepare the same way as yours and love the flavor of this rice. Well made, PJ
Very interesting use of pepper and cumin for the sadam. And I love the traditional looking mortar and pestle 🙂
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 !!
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..
Flavorful and spicy recipe with barnyard millet. Peppercorn must have added so much amazing flavor. Such a hearty and comforting dish this is.
This is an intresting Lunch Box recipe and healthy with millets.. Lovely share..
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.
oh ! I love such quick rice varieties. and this reminds me of the jeerige-menasu saaru which I love slurping on ! great pick, PJ
Wow PJ this is surely such an inviting version of milagu sadam!…enjoying all your versions of millets..kudos!
I love pepper flavor in rice and the miller version looks as inviting as the rice one. Perfectly made 😊
Another awesome
Recipe pj! Pepper rice is my go to even with rice, I love the freshness the pepper gives the rice! With all that nutty garnish it looks inviting !
This is so my kind of comfort food. Absolutely love the milagu jeeragam podi with hot rice and nallennai. Great choice to use millets in the recipe.
The millet dish sounds very flavorful with addition of that cumin pepper powder.
Super duper healthy and delicious recipe. bookmarked