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Thinai Sambar Sadam, Foxtail Millet Sambar Rice Recipe

January 14, 2017 by Suguna Vinodh 11 Comments

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thinai-sambar-sadam-recipe

Recipe for millet sambar sadam made with thinai – foxtail millet. Healthy South Indian Tamil style sambar sadam made with millets and toor dal. With step by step pictures.

Thinai or Foxtail millet is one of the oldest and widely used millet throughout Asia for centuries. There is an old saying in Tamil. வினை விதைத்தவன் வினை அறுப்பான், தினை வினைத்தவன் தினை அறுப்பான். This is the English equivalent of “As you sow, so shall you reap”. Foxtail millet is one of the oldest millet to have been recorded since the sangam period. Foxtail millet is supposed to have been served to Lord Muruga.

thinai-payasam-foxtail-millet

Here is how to do easy sambar rice using foxtail millet – thinai and toor dal.
Boil millet and dal:
Soak the dal and millet in water for one hour. Drain the water. I have used half a cup each of toor dal and millet. Add 3 cups of water. I like to cook the millets and dal mixture in a pressure cooker using the pot in pot method. Add a cup of water to the cooker. Place the pot with millet-dal-water inside the cooker. Cook for 6-7 whistles. Cooking directly causes a lot of spewing and mess in the kitchen. This is easily avoided by using the pot in pot method. I always cook dal and rice / millet using pot in pot method only. After cooking for 6-7 whistles, remove from heat and wait for the pressure to settle. Set aside.

thinai-sambar-sadam-cook

Putting the sambar together:
Take a 3 or 4 litre pressure cooker and add in the chopped onion and tomato. Top the veggies with home made tamarind paste, salt, turmeric powder and sambar powder. Add in the cooked dal and millet mixture.

thinai-sambar-sadam-pressure-cook

Cook for 2 whistles. Remove from heat and wait for the pressure to settle. Set aside.
Note: We did not add any water at this stage. If using a bigger cooker, add half a cup of more water to avoid burning at the bottom.

thinai-sambar-sadam-pressure-cook-whistles

Open the cooker and mix everything well to combine.

thinai-sambar-sadam-mix

Tempering:
Heat ghee in a pan and add in mustard seeds, fenugreek seeds and cumin seeds. Let the mustard seeds splutter. Add in the asafoetida and curry leaves. Once the curry leaves are crisp, add the tempering to the sambar rice. Serve hot!

thinai-sambar-sadam-tempering

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thinai-sambar-sadam

Thinai Sambar Sadam, Foxtail Millet Sambar Rice Recipe


★★★★★

5 from 3 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 20 mins
  • Yield: 3 servings 1x
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Description

Recipe for millet sambar sadam made with thinai – foxtail millet. Healthy South Indian Tamil style sambar sadam made with millets and toor dal.


Ingredients

Scale

For Cooking Millet and Dal

  • 1/2 cup thinai arisi – foxtail millet
  • 1/2 cup toor dal
  • 3 cups water

Other Ingredients

  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 teaspoon sambar powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 1/2 tablespoon tamarind paste

Tempering

  • 2 teaspoon ghee
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 5 fenugreek seeds
  • 1 sprig curry leaves
  • 1/4 teaspoon asafoetida (perungayam – hing)

Instructions

Boil Millet and Dal:

  1. Soak the dal and millet in water for one hour. Drain the water. Add 3 cups of water and cook for 6-7 whistles. After cooking for 6-7 whistles, remove from heat and wait for the pressure to settle. Set aside.

Putting the Sambar Rice together:

  1. Take a 3 or 4 litre pressure cooker and add in the chopped onion and tomato. Top the veggies with home made tamarind paste, salt, turmeric powder and sambar powder. Add in the cooked dal and millet mixture. Cook for 2 whistles. Remove from heat and wait for the pressure to settle. Set aside. Open the cooker and mix everything well to combine.

Tempering:

  1. Heat ghee in a pan and add in mustard seeds, fenugreek seeds and cumin seeds. Let the mustard seeds splutter. Add in the asafoetida and curry leaves. Once the curry leaves are crisp, add the tempering to the sambar rice.
  2. Serve hot!
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: main
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Jyothi Gokul says

    September 2, 2021 at 4:57 pm

    This turned out awesome. Thank you!

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 2, 2021 at 5:45 pm

      Thank you!

      Reply
  2. Sri Saranya says

    October 16, 2019 at 1:58 pm

    I am new to millet based food. Started trying them out since a month back after learning about their health benefits.
    One of the very first recipes I tried out was this one. I have cooked it four times since then. Every time it comes out awesome. My family love it. Thank you for sharing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 17, 2019 at 3:39 pm

      Thank you!

      Reply
  3. pavithra karthick says

    December 28, 2018 at 1:24 pm

    Hi,

    I tried this today it was awesome.

    Thanks.

    ★★★★★

    Reply
  4. Anonymous says

    June 23, 2017 at 1:51 pm

    Have been following your recipes they are really excellent. Now our vists to restaurant’s have decreased. Thanks to your wonderful recipes.
    A Need a little help , Can I soak 24mantra millets overnight and then after draining , and dry roasting them keep them stored for a month for further use, just like we do for rava .

    Shall be obliged if you answer my query.

    Reply
    • Suguna Vinodh says

      June 23, 2017 at 5:45 pm

      I have never tried. So not able to tell you if it will work!

      Reply
  5. Vaishnavi Venkatesh says

    February 5, 2017 at 10:55 pm

    Hey ? I tried making the same with normal rice with slight variations and it turned out to be really good! I also wanted to know if the foxtail millet and kodo millets varieties are available in Hong Kong? Love your recipes 🙂

    Reply
    • Suguna Vinodh says

      February 6, 2017 at 11:40 pm

      Foxtail millet is widely avaialable everywhere as foxtail millet is a staple in china.

      Reply
  6. Vidhya says

    January 17, 2017 at 10:05 pm

    Thank you so much for such an easy and tasty recipe. I loved the taste and texture of the dish. I added a handful of peas and a carrot and made it a meal.

    Reply
    • Suguna Vinodh says

      January 18, 2017 at 6:45 pm

      Thats nice Vidhya. Glad you liked it.

      Reply

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