Kuthiraivali Thayir Sadam Recipe , Barnyard Millet Curd Rice

barnyard millet curd rice, kuthiraivali thayir sadam, millet recipes

The recipe I am going to share today is Kuthiraivali Curd Rice. Kuthiraivali is called barnyard millet in English and Jhangora in Hindi. Consuming millets in general is good for health and I try to incorporate them in our daily diet whenever possible. This barnyard millet is rich in protein, fibre, minerals, calcium compared to other millets.  I prepared curd rice using kuthiraivali and my kids who are very fond of yogurt rice / thayir sadam in general loved it so much and finished it without any complaints.  
kuthiraivali thayir sadam, barnyard millet curd rice, millet recipes

kuthiraivali thayir sadam, barnyard millet curd rice, millet curd rice, millet bagalabath

Let us see how to make millet curd rice. First pressure cook barnyard millet and let it cool. Then prepare the seasoning. Heat oil, add mustard seeds, urad dal, channa dal and fry then add grated ginger, green chilli, curry leaves, asafoetida and fry. Then add raisins and cashews (adding these two are optional) fry and then add this to the prepared millet yogurt mixture and mix well. Millet curd rice is ready. However to add the extra oomph, I have garnished it with grapes, grated carrot and pomegranate seeds.  Every time I make curd rice, my kids will be looking forward mainly for the grapes and pomegranate seeds. So I don’t miss it.

kuthiraivali thayir sadam, barnyard millet curd rice, millet curd rice, millet bagalabath


Kuthiraivali Thayir Sadam, Barnyard millet curd rice

Kuthiraivali / Barnyard millet is cooked and mixed with seasoned curd / yogurt. Then garnished with fruits and vegetables. Healthy and comforting millet recipe.
Category : Healthy Millet Recipes
Recipe Developed, Cooked and Clicked by :
Published : August 11, 2016
Prep time : 10 mins; Cook time : 20 mins; Total time : 30 mins
Yield : 3 – 4 servings


Ingredients :

  • Barnyard Millet / Kuthiraivali : 1/2 Cup
  • Yogurt / Curd : 1 Cup
  • Milk : 1/2 Cup
  • Salt : to taste.
  • Oil : 2 Teaspoons
  • Mustard Seeds : 1/2 Teaspoon
  • Urad dal : 1 Teaspoon
  • Green Chillies : 2 nos.
  • Curry Leaves : 1 Sprig
  • Ginger (grated) : 2 Teaspoons
  • Asafoetida : a pinch
  • Cashews : few (optional)
  • Raisins : few (optional)
  • For Garnishing : Cilantro, grated carrots, grapes, pomegranate seeds etc., (as needed)

Instructions :

  1. Wash and pressure cook barnyard millet with 1 1/2 cups of water. Let it cool.
  2. Mix the cooked barnyard millet with yogurt, milk and salt and keep it aside.
  3. Heat oil in a pan, then add mustard seeds and urad dal and fry. Then add green chillies, curry leaves, grated ginger and asafoetida and fry for a minute.
  4. If you prefer adding cashews and raisins, then add it now and fry till cashews turn slightly brown and the raisins are puffed up. Then turn off the heat.
  5. Add this to the millet yogurt mixture, mix well and the millet curd rice is ready.
  6. Now transfer it to the serving bowl, add the garnishes (cilantro leaves, grapes, grated carrot, pomegranate seeds etc.,) and then serve.

Notes :

  • The ratio I used for cooking millet for curd rice is 1:3. For 1 cup of millet, 3 cups of water.
  • Adding cashew and raisins are optional.
  • If you are adding grapes, make sure to deseed it. You can also cut it into two and add it.
  • For variation you can add cucumber, raw mango too.
  • If the mixture gets thickened you can add more yogurt, milk and mix it.


barnyard millet curd rice, kuthiraivali thayir sadam, millet recipes

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