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Little millet curd rice served in a black bowl set against a blue backdrop
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Samai Thayir Sadam

South Indian style creamy curd rice made with little millet.
Prep Time20 minutes
Cook Time25 minutes
Course: Mains
Cuisine: South Indian
Servings: 3

Equipment

  • Pressure cooker

Ingredients

For cooking the millet

  • 1/2 c Little millet/ Samai
  • 1.5 c Water
  • 1 c Smoothly whisked Fresh yogurt
  • 1/2 c Cold water
  • 2 tsp Salt or to taste
  • 10 small Shallots 10 peeled and sliced
  • 2 tsp chopped Green chili
  • 1 tsp grated Ginger
  • 2 tbsp finely chopped Raw mango
  • 3 tbsp Pomegranate pearls
  • 2 tbsp finely chopped Coriander/ cilantro leaves
  • 1 sprig Curry leaves

For Tempering

  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds/ Jeera

Instructions

  • Wash millet thoroughly in running water until water runs clean.
  • Pressure cook millet along with 1.5 cups of water to a fine mesh. Takes about 5 whistles.
  • Once done, remove, mash and let cool completely.
  • When cool enough to touch, add the cold water and salt and mix thoroughly.
  • To this add the whisked yogurt and mix well.
  • Add the ginger, green chili, shallots, curry leaves, coriander and raw mango bits and mix well.
  • Heat a pan with 2 tsp oil.
  • Pop the mustard seeds and tip in the cumin.
  • Once the cumin crackles, add this to the millet mixture.
  • Mix well.
  • Check for seasoning and adjust if required.
  • Garnish with the pomegranate pearls.
  • Let chill in the fridge till ready to serve.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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