Thinai bisibelabath | Foxtail millet sambar sadam-How to make-Step by step photos

Cuisine Style: Ancient Tamil Nadu, Karnataka, South India | Cooking Time: 35 minutes | To Serve: 2 | Type: Breakfast, lunch, dinner, Weight loss & Easy diabetic recipes

Ingredients

• Thinai [Foxtail millet] – 2 cups
• Water – 6 cups
• Bengal gram – 2 tbsp
• Toor dal – 2 tbsp
• Potato, carrot, beans – 1 cup [cut into cubes]
• Sambar onion – 10 [chopped]
• Tomato – 1 [chopped]
• Dry red chilli – 1
• Curry leaves – 1 spring
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Asafetida a pinch
• Jaggery – ½ tbsp [grated]
• Tamarind extract – 2 tbsp or tamarind paste – 1 tbsp
• Oil – 2 tbsp
• Salt to taste

For Roasting & Grinding [Ingredients]

• Dry red chilli – 2
• Cinnamon stick – ½
• Cloves -2
• Cardamom – 1
• Black pepper – ½ tbsp
• Coriander seeds – ½ tbsp
• Cumin seeds – ½ tbsp
• Bengal gram – ½ tbsp
• Urad dal – ½ tbsp
• Sona masoori rice or any rice – ½ tbsp
• Curry leaves – 1 spring
• Coconut – 2 tbsp
• Heat oil in a pan roast ingredients then put it in a mixer jar & finely grind with ¼ cup of water.

For garnishing

• Kara boondi – ¼ cup

Preparation Method

• Wash & soak thinai for 20 min.
• Pressure cook toor dal & Bengal gram with ¼ tsp turmeric powder for 4 to 5 whistles.
• Parboil vegetables separately. [Don’t pressure cook].
• Heat oil in a pan, add mustard seeds & let it splutter.
• Then add Bengal gram, asafetida, dry red chilli & curry leaves sauté gently.
• Add onion sauté till soft.
• Then add tomato sauté till soft.
• Add parboiled vegetables, salt, & turmeric powder sauté for a min.
• Then add boiled toor dal Bengal gram mixture mix well.
• Add ground paste mix well then add thinai mix well.
• Add 6 cups of water or you can use vegetable stock & salt mix well & let it boil.
• When boiling stir occasionally on medium flame [for 15 min].
• Then add tamarind extract & jaggery mix well. In this stage cover lid [half open].
• Once moisture out cover lid & cook for 5 min [on low flame]. Then cut off heat, sprinkle khara boondi & serve hot.

How To Make Thinai bisibelabath[Sambar sadam] - Step by Step Photos

Soaked thinai arisi

Boiled toor dal & bengal gram

Boiled vegetables[Carrot, Potato, Beans]

Heal oil in a pan roast cinnamon, cardamom, peppercorns, coriander seeds, cumin seeds, bengal gram, urad dal, dry red chilli, & cloves

Roast rice & curry leaves

Roast coconut

Add roasted ingredients in a mixer jar grind to fine paste.

Heat oil in a pan, add seasoning ingredients-mustard, curry leaves, sambar onion, bengal gram, & dry red chilli saute

Add chopped tomato saute till soft

Add parboiled vegetables

Add boiled bengal gram & toor dal

Add ground paste mix well.

Add soaked thinai rice

Add water and salt mix well & let it boil

Cover lid & cook for 5 min

Add tamarind extract or tamarind paste mix well & let it boil

Add jaggery, mix well and let it cook.

Perfectly cooked thinai, now cut off heat

Foxtail millet bisibelabath-Sambar sadam is ready-Serve hot with pickle