Tamil Nadu

Samai thayir sadam

Name: Samai thayir sadam
Total time: 30 min
Yield: 3 servings
Cuisine: Tamil
Ingredients: 3/4 cup samai little millet; 2 cups water; 1/2 cup boiled and cooled milk; 1 1/2 cups fresh curd (plain yogurt, natural yoghurt); 1 tsp salt; 2 tsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); 1/2 inch finely chopped ginger; 1 finely chopped green chilli; 1 sprig curry leaves; a pinch asafoetida; 1 tbsp chopped coriander leaves (cilantro); 2 tbsp optional pomegranate seeds

Curd rice made with little millet. The cool, calm friend of every fiery kuzhambu.

30 minTime

9 gProtein each

mildSpice

Curd rice, the millet way3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

303kcal

9 gprotein

5 gfibre

30minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Little millet¾ cup samai

Water2 cups

Milk½ cup, boiled and cooled

Curd (plain yogurt, natural yoghurt)1½ cups, fresh

Salt1 tsp

Cooking oil (vegetable oil)2 tsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Ginger1.5 cm, finely chopped

Green chilli1, finely chopped

Curry leaves1 sprig

Asafoetidaa pinch

Coriander leaves (cilantro)1 tbsp chopped

Pomegranate seeds2 tbsp, optional

Method

4 steps

1Wash the samai two or three times and cook it with the water, covered on low heat, until very soft. Or pressure cook for 3 whistles and let the pressure release naturally.
2Mash the warm millet with the milk and let it cool completely.
3Stir in the curd and salt.
4Heat the oil, splutter the mustard, then add urad dal, ginger, chilli, curry leaves and asafoetida. Pour over the curd rice, add coriander and pomegranate and mix.

Serve it like this

Serve at room temperature or lightly chilled, with mango pickle or a fried mor milagai on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Samai thayir sadam

Make it your way

Ingredients

Method

Make it a meal