Name: Thinai Arisi (Foxtail Millet) Sambar Sadham recipe by Sri Vidhya at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Thinai / Foxtail millet- 1 cup; Toor dhal- 1/3 cup; Channa dhal- 2 tsp; Urad Dhal - 1 Tsp; Poppy Seeds - 1/2 tsp; Coriander seeds - 2 tbsp; Methi seeds - 1/4 tsp; Jeera - 1/4 tsp; Sambar powder - 2 tsp; Coconut - 1/4 cup; Turmeric - 1/4; Mustard - 1/2 tsp; Curry leaves- few; Coriander leaves for garnish; Hing- 1/4 tsp; Gingelly oil- 4 tsp; Ghee - 1 tsp; cashew - 6; Small onions -15; Tomato - 1 chopped; Any vegetable - chopped 2 cups; Tamarind water - 1/4 cup or to taste; Salt to taste; Jaggery - 1/2 tsp

ABOUT Thinai Arisi (Foxtail Millet) Sambar Sadham RECIPE

A traditional South Indian way of making sambar sadham with Thinai arisi (Foxtail Millet), lentils and vegetables.

Ingredients Serving: 6

Thinai / Foxtail millet- 1 cup
Toor dhal- 1/3 cup
Channa dhal- 2 tsp
Urad Dhal - 1 Tsp
Poppy Seeds - 1/2 tsp
Coriander seeds - 2 tbsp
Methi seeds - 1/4 tsp
Jeera - 1/4 tsp
Sambar powder - 2 tsp
Coconut - 1/4 cup
Turmeric - 1/4
Mustard - 1/2 tsp
Curry leaves- few
Coriander leaves for garnish
Hing- 1/4 tsp
Gingelly oil- 4 tsp
Ghee - 1 tsp
cashew - 6
Small onions -15
Tomato - 1 chopped
Any vegetable - chopped 2 cups
Tamarind water - 1/4 cup or to taste
Salt to taste
Jaggery - 1/2 tsp

Instructions

Wash and soak thinai and toor dhal together with 5 cups of water for an hour and pressure cook for 5-7 whistles. Both millet and lentil has to be soft.
Heat a pan with a tsp of oil. Once the oil is hot, add channa dhal, urad dhal, Poppy seeds, coriander seeds, methi seeds and jeera. Roast them until golden brown. Cool and grind it along with coconut and turmeric into a fine paste.
Heat a pan and add the remaining oil. Once the oil is hot add mustard, curry leaves, hing, small onions, vegetables and half a cup of water. Cover and cook until the veggies become tender.
Then add chopped tomatoes, ground masala paste, tamarind, sambar powder, salt, jaggery and cook for 5 minutes on low flame.
Now add cooked millet and dhal. Add more water to get the desired consistency.
Garnish with some coriander leaves and cashews fried in ghee.
Serve hot with papad or pickle

Similar Recipes