Thinai Arisi (Foxtail Millet) Sambar Sadham | How to make Thinai Arisi (Foxtail Millet) Sambar Sadham

By Srividhya Rachamadugu  |  21st May 2016  |  
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  • Thinai Arisi (Foxtail Millet) Sambar Sadham, How to make Thinai Arisi (Foxtail Millet) Sambar Sadham
Thinai Arisi (Foxtail Millet) Sambar Sadhamby Srividhya Rachamadugu
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

36

0





Video for key ingredients

  • Sambhar Powder

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.

Thinai Arisi (Foxtail Millet) Sambar Sadham

Ingredients to make Thinai Arisi (Foxtail Millet) Sambar Sadham

  • 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

How to make Thinai Arisi (Foxtail Millet) Sambar Sadham

  1. 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.
  2. 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.
  3. 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.
  4. Then add chopped tomatoes, ground masala paste, tamarind, sambar powder, salt, jaggery and cook for 5 minutes on low flame.
  5. Now add cooked millet and dhal. Add more water to get the desired consistency.
  6. Garnish with some coriander leaves and cashews fried in ghee.
  7. Serve hot with papad or pickle

My Tip:

millet thickens a lot on cooling. so, Switch off the flame accordingly. Millet thickens a lot on cooling. So, turn off the stove accordingly. Same proportions can be followed for samai, varagu and kuthiraivali.

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