Kodo Millet Sambar Rice | Healthy Meal with Sidhya Kodo Millet
Product Used
Sidhya Kodo Millet Rice
Preparation Time
1 hr 15 mins (including soaking)
Cooking Time
30 mins
Serves
3-4
Chef's Tip
Soaking the millet and toor dal together helps them cook evenly and creates a soft, creamy texture. Finish with a drizzle of ghee for authentic South Indian flavour.
Ingredients
Ingredient
Quantity
Sidhya Kodo Millet Rice
½ cup
Toor Dal
¼ cup
Oil
1 tbsp
Mustard Seeds
1 tsp
Fenugreek Seeds
1 tsp
Asafoetida (Hing)
½ tsp
Dry Red Chilli
1–2
Curry Leaves
A few
Sambar Onions (Shallots)
½ cup
Broad Beans, chopped
¼ cup
Drumstick & Carrot (steamed)
½ cup
Tomato, chopped
½ cup
Thin Tamarind Water
1 cup
Red Chilli Powder
1 tsp
Coriander (Dhaniya) Powder
1 tsp
Sambar Powder
1½ tbsp
Turmeric Powder
½ tsp
Salt
To taste
Ghee
2 tsp
Instructions
1. Wash and soak Sidhya Kodo Millet Rice and toor dal together for 1 hour.
2. Pressure cook the soaked millet and dal with 4 cups of water, turmeric powder, and salt for 3 whistles on medium heat. Keep aside.
3. Heat oil in a deep pan and add mustard seeds, fenugreek seeds, asafoetida, dry red chilli, and curry leaves. Sauté until aromatic.
4. Add the sambar onions and cook until they turn soft and lightly pink.
5. Add the broad beans, steamed drumstick, carrot, tomatoes, and a little salt. Cook until the vegetables become tender.
6. Pour in the thin tamarind water and simmer for 5–7 minutes until the raw aroma disappears.
7. Stir in the red chilli powder, coriander powder, and sambar powder. Cook for another 5 minutes to blend the flavours.
8. Add the cooked millet and dal mixture to the pan and mix well. Adjust the consistency by adding water if required.
9. Simmer for a few minutes until everything is well combined.
10. Finish with a generous drizzle of ghee and serve hot.
Enjoy your wholesome Sidhya Kodo Millet Sambar Rice with papad, pickle, or a side of curd for a complete and satisfying meal.
