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Thinai Sambar Sadam
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Thinai Sambar Sadam | How to make Foxtail Millet Sambar Sadam

Thinai Sambar Sadam is a delicious and healthy adaptation of our regular sambar sadam with rice. This one pot meal is loaded with vegetables and is very filling.
Course Dinner
Cuisine Tamil Nadu
Keyword Dinner Ideas
By Cook Method Pressure Cooker
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Millets
Author Srivalli

Ingredients

For the Sambar Sadam

  • 1 cup Foxtail Millet / Thinai/ Korralu
  • 1/2 cup Toor Dal
  • A Pinch Turmeric powder
  • 1/2 cup Potato
  • 1 small Carrot
  • 10 Beans
  • 3 nos Brinjal
  • 6 to 7 pieces Drumbstick
  • 2 medium Tomato
  • Salt to taste
  • 2 tsp Sambar powder
  • 2 inch Tamarind extracted

For Tempering

  • 2 tsp Cooking Oil
  • 1 tsp Ghee
  • 1/2 tsp Urad dal
  • 1 tsp Mustard Seeds
  • Few Fenugreek Seeds
  • 1/2 tsp Cumin Seeds
  • 10 Shallots / Sambar Onions
  • 1 Sprig Curry Leaves
  • Handful Coriander Leaves
  • 10 Cashew Nuts
  • A Pinch Asofeotida / HIng

Instructions

  • Wash and soak the millet for 15 mins.
  • In a pressure cooker, take the toor dal, turmeric powder, enough water and pressure cook for 2 whistles. Remove the pressure slowly, add chopped carrots, beans and potato. Pressure cook for one whistle.
  • Let the pressure out, add chopped tomatoes and pressure cook for 1 whistle.
  • Add 1/2 cup more water, add brinjal and drumstick.
  • Now add the drained millet, 1.5 cups of water and mix well.
  • Add sambar powder, tamarind extract, salt.
  • Mix well and pressure cook for 2 whistles. Let the steam fall, and mix everything well.

For Tempering

  • Heat a small pan with oil and ghee, temper with spices.
  • Next add hing and the peeled onions, curry leaves, and cashew nuts.
  • When everything gets cooked, pour this over the cooked sambar sadam.

Notes

Handle the pressure cooker with care, each time always either let the pressure fall down naturally or you can slowly release the pressure. However, it's important you know how a pressure cooker works before you attempt any of these things.
I mostly run the tap water over the pressure cooker for a quick release and that’s how I managed within the 30 mins mark. It's not for something who has not worked with a pressure cooker.
If you want to control how the millets get cooked, you can pressure cook the dal first, next add millets, and finally the vegetables. This way your vegetables don’t get too mashed up.
If you are not bothered about using another vessel, you could get the vegetables boiled separately and add finally. Else you can have the millet cooked separately and add finally.
Since we are looking at a gooey texture, it doesn’t really matter how overcooked each ingredient is.
In my experience with cooking different millets, I haven’t found any major difference in terms of water proportion. I mostly soak for 15 to 20 mins and pressure cook as regular rice.
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