Kuthiraivali ulundu sadam | Barnyard millet vegetable urad dal rice

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 rice