Samai Thayir Sadam (Little Millet Curd Rice)

Every Tamil meal ends with thayir sadam (curd rice). Made with samai (little millet) instead of rice, it is lighter and rich in fibre – still creamy, cooling and perfect with a spoon of lime pickle.

Video by Conscious spoons on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 3
• Prep 10 min
• Cook 20 min
• Vegetarian · gluten-free · Mild
• Famous in Tamil Nadu

Ingredients

• 120 g little millet (samai / kutki), rinsed
• 450 ml water
• 300 g plain yogurt
• 100 ml milk
• ¾ tsp salt
• 1 tsp grated ginger
• 1 green chilli, finely chopped
• 1 tbsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 10 curry leaves
• 1 pinch asafoetida
• 2 tbsp pomegranate seeds or grated carrot, coriander

Method

1. Cook the millet in the water for 15 minutes until very soft. Mash well and cool to lukewarm.
2. Mix in the yogurt, milk, salt, ginger and green chilli.
3. Heat the oil, add mustard seeds and urad dal; when golden add curry leaves and asafoetida.
4. Pour over the millet, add pomegranate or carrot and coriander and mix.
5. Serve at room temperature or chilled with pickle.

Tip: Add the yogurt only when the millet is lukewarm – hot millet makes the curd sour quickly.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.