Kuthiraivali ulundu sadam | Barnyard millet vegetable urad dal rice


Varagu arisi ulundu sadam By


Cuisine Style: Tirunelveli, South india | Preparation & Cooking Time: 15 minutes | To Serve: 3 | Type: Breakfast & dinner recipe, diabetic special | Take With: Ellu thogayal, Thakkali thuvaiyal

Ingredients

  • Kuthiraivali [Barnyard millet,jhangora ] – 1 cup
  • Black urad dal [karuppu ulundhu] – ¼ cup
  • Coconut – ½ cup [grated] or coconut milk – 1 cup
  • Garlic – 3 to 4
  • Carrot - 1 [finely chopped]
  • Beans - 3 [finely chopped]
  • Sesame oil –2 tbsp
  • Salt to taste
  • Water as needed [Apr 5 to 6 cups]

For tempering/ seasoning

  • Sesame oil – 2 tbsp
  • Cumin seeds – 1 tbsp
  • Fenugreek seeds- ¼ tbsp [optional]
  • Ginger – 1 tbsp [finely chopped]
  • Dry red chilli – 2 to 3
  • Curry leaves – 2 springs
  • Asafoetida a pinch

Method

  • Wash & soak Kuthiraivali arisi for 20 min.
  • Dry roast black urad dal till you get nice aroma then wash.
  • Then soak it for 10 min [optional]
  • Heat pressure cooker add 3 cups of water add dry roasted black urad dal cook for 10 min.
  • Then add 3 cup of water let it boil
  • Add Kuthiraivali rice, coconut, sesame oil & salt mix well, cover it & cook for 3 to 4 whistles.
  • Heat sesame oil in a pan add cumin seeds, dry red chilli, asafoetida, curry leaves, ginger, carrot, beans saute for 3 min then cut off heat.
  • Remove whistle add seasoned ingredients mix well. Then serve hot with ellu thogayal or tomato thuvaiyal.

Barnyard millet vegetable urad dal riceBarnyard millet vegetable urad dal rice


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