Kuthiraivaali sambar rice is a healthy, filling and delicious rice recipe made with the combination of vegetables, lentils and barnyard millet. It is a great lunch box recipe, which can be made easily without any hassle.

Now a days, I started to include more millets in our diet than white rice. Millets tastes excellent when making variety rice than just cooking as like white rice. Barnyard millets are the excellent source of fibre and very low in carbohydrates. This sambar rice made with millets is highly recommended for diabetic patients and weight watchers.

INGREDIENTS:

1 cup Kuthiraivaali arisi (barnyard millet)

½ cup paasi paruppu (moong dhal)

10 pearl onions (shallots)

1 medium sized tomato

1 potato

1 drumstick

¼ cup chopped carrots

5 green chilies

3 garlic cloves

¼ teaspoon turmeric powder

3 tablespoons sambar powder

2 tablespoons thick tamarind pulp (or 1 cup tamarind juice extracted from small lemon sized tamarind)

Salt to taste

Few coriander leaves chopped

½ tablespoon ghee

Required water

FOR SEASONING:

2 tablespoons gingelly oil (Indian sesame oil)

½ teaspoon mustard seeds

½ teaspoon cumin seeds

2 dry red chilly

Few curry leaves

A pinch of hing

INSTRUCTIONS:

Wash and soak the barnyard millet and moong dhal separately for 20 min.

In a pressure cooker, heat oil and add all the other ingredients given under “for seasoning”. Saute for a min.

Add in chopped onion, tomato, green chilly, garlic and saute for few min till the onion turns translucent.

Add chopped veggies, salt, turmeric powder, sambar powder and cook for a min.

Then add in tamarind pulp and required water (I mixed little water to the tamarind pulp already. So I adjusted accordingly).

When it is heated, add soaked moong dhal ,salt and cook it. When it comes to single boil, add in soaked millet and close the pan and cook it for 15 to 20 min on low flame. Check occasionally and mix well. Add water if required.

Turn off the flame and add coriander leaves and ghee.

Mix well and serve hot with appalam or vathal.