Kuthiraivaali-Thakkali-Sadham

#KuthiraivaaliThakkaliSadham #BarnyardMilletTomatoRice #KuthiraivaaliTomato Rice  :
#BarnyardMillet is called #kuthiraivaali in Tamil.
Generally millet are non glutenous, nutritious and non acid forming food.
Eating millet is good for diabetes patients as it releases lesser amount of glucose into the system over a longer period of time.

English                                  : #Barnyard Millet Or Japanese Barnyard Millet
Common Name                     : Sawan Or sanwa Or Samo Or Morio
Marathi & Chhattisgarh        : Bhagar Or Varai
Kannada                                : Oodalu
Oriya                                     : Kira
Punjabi                                  : Swank
Telugu                                   : Udalu Or Kodi Sama
Scientific Name                    : Echinochloa Frumentacea

Source : Echinochloa , Bharnyard Millet 

To know on Millets

The minerals and protein present in barnyard millet is considerably high compared to rice and wheat.

Nutrient contents per 100 gm of Barnyard millet : 11.2 g Protein, 10.1 g fiber, 4.4 g minerals, 15.2 mg iron and 11 mg calcium. The amount of protein present in Kuthiraivaali is the highest among minor millets like kodo, foxtail and little millet.
The fibre content in Kuthiraivaali is more compared to rice and wheat.

It is one of the richest sources of Thiamin [ Vitamin b6 ].

#Kuthiraivaali [ #Barnyardmillet ] has to be soaked for a minimum of two hours before cooking to reap full health benefits.

#KuthiraivaaliThakkaliSadham preparation involves four stages

• Preparing Thakkali Thokku 
• Soaking millet for 2 hours and then cooking
• Cooling down to make cooked millet non sticky and separate
• Mixing cooked Kuthiraivaali and Thakkali thokku well

Ingredients :
1 cup	Kuthiraivaali [ Barnyard millet ]
1/4 in. long	Turmeric tuber [ or 2 pinch Turmeric powder ]
8 - 10	Curry leaf [ optional ]
2 Tsp	Coriander leaves chopped
3 - 4 Tbsp	Thakkali Thokku [ Adjust ]
1 Tsp	Salt [ Adjust ]
1/2 Tsp	Red chilly powder [ Adjust ]
5 - 6 Tsp	Gingelly oil [ Sesame / Til oil ]

Method :

Take Kuthiraivaali [ Barnyard millet ] in a vessel.

Wash twice and transfer into a pressure cooker.

Now add 2 cups of water and soak for 2 hours.

Wash curry leaves and coriander leaves.
Pat dry with a cotton cloth/kitchen towel to remove excess water.
Keep aside.

After 2 hours add finely chopped turmeric tuber [ or Turmeric powder ].

Pressure cook on HIGH flame for a whistle.

Then reduce the flame and cook for 5 minutes.

Open the pressure cooker only after it ran out of steam.

Transfer cooked kuthiraivaali into a basin/wide mouthed vessel.

Add 2 - 3 Tsp of gingelly oil.
Keep under fan to cool down and gently stir with a spoon to separate grains.

Add Thakkali Thokku, red chilly powder, 2 - 3 Tsp of Gingelly oil &salt. 

Gently mix well.

Adjust salt and finally add curry leaves and chopped coriander leaves.

Stir once and ready to serve.

Now spicy and tangy thakkali sadham is ready!

Transfer into a serving bowl or a container with lid.

If it is still warm do not close the bowl/container with lid.

Allow to cool down to room temperature and then close with a lid.

Relish with Yam kara curry or Potato curry 

or Thayir Pachadi.

It also tastes good with pappad or vengaya vathal.

Kuthiraivaali thakkali sadham can also be packed as lunch-box dish.

Note :
When kuthiraivaali tomato rice is being prepared for lunch-box, then the taste should be higher side on salt and spicy. So that when it is being eaten after 3 or 4 hours the taste would be at right level.

Add some more red chilly powder if the rice to be more spicy.




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