April 24, 2017

Kuthiraivali Thayir Sadham (Barnyard Millet Curd Rice)

Here is the simple and easy steps to make creamy curd rice to carry for lunch box with Barnyard millet that stays fresh for a longer time without sourness. This star hotel curd rice made with barnyard millet doesn't make your tummy heavy, but  keeps you cooool...
  • Pre time: 05 mins
  • Cooking time: 20 mins
  • Serves: 4

Recipe to make Kuthiraivali Thayir Sadham (Barnyard Millet Curd Rice):

  • Take 2 cups of Barnyard millet (kuthiraivaali rice) in a deep vessel and wash well.
  • Add 2 cups of milk, 4 cups of water to it and pressure cook for 5 whistles.
  • Let it be in porridge consistency.
  • Once you take it out from the cooker, mash it well with a ladle and allow to get warm from very hot.
  • In a pan heat 2 teaspoons oil and do the seasoning with mustard, urad dal, chana dal, finely chopped green chillies, a red chilly, ginger, two pinches of asafoetida, curry leaves and add to the rice.
  • Add required salt to.
  • Add some fresh coriander leaves.
  • If taking for lunch box add just 1/2 tea spoon of curd, mix well and pack it.
  • If you are serving immediately add two ladles of fresh curd, stir well and serve with any pickle.


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