Millet tomato rice, Kuthiraivali tomato rice in clay pot

Millet tomato rice/ Kuthiraivali tomato rice/ Millet thakkali sadam/ Millet tomato bath is a healthy, delicious and easy to make one pot meal prepared by tossing cooked millet in spicy, tangy tomato thokku / gravy. Traditionally tomato rice is prepared with raw rice/ pacharisi or Basmati rice but thought to keep it healthy hence prepared it with millet and I chose barnyard millet/ kuthiraivali arisi from other varieties as this particular millet tastes similar to rice.

Talking about the taste this particular tomato rice tasted very yummy because I cooked it in clay pot yes actually a clay kadai that I bought from ZISHTA and truly love it for the taste it gives to the dish. If you guys live abroad anywhere ZISHTA is sure to deliver your pottery or other traditional vessels safely to your doorstep. This is not sponsored post but thought to share my experience in using clay pot from this particular venture. I have recently started posting recipes made in clay pot and if you have missed my latest post here it is CLAY POT SHRIMP BIRYANI. As far as the assumptions about clay pot they are just assumptions and opinions people tell you clay pot:

CLAY POT COOKS SLOW
GETS BURNT
NEED EXPERIENCE

By the way none of the statements are true, for me investing in a good quality clay pot is a sure to yield healthy life.Only when you use once you will master anything right??? So go ahead give it a shot and you will love it for its taste and comfort in cooking as well.

Back to the millet tomato bath recipe, Barnyard millet/ Kuthiraivali arisi is rich in fiber, iron and is also less in calories making it healthier than rice. Barnyard millet with a taste similar broken rice can be used to prepare variety of dishes like idli, dosa, pulao, upma, kheer etc. I have earlier posted 4 recipes with barnyard millet like this:

But have posted variety of recipes with other millets too like these:

So let’s get to the making of Millet tomato rice/ Millet tomato bath/ Millet thakkali sadam!!!

Millet tomato rice, Kuthiraivali tomato rice in clay pot

2021-02-17 00:23:34

Serves 3

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

To cook millet

1. Barnyard millet/ Kuthiraivali arisi – 2 cups
2. Water – 1 ½ cups
3. Salt – ½ tsp

For tomato thokku

1. Onion – 1 (finely chopped)
2. Tomato – 3 (Medium sized, chopped)
3. Green chilli – 2
4. Turmeric powder – ¼ tsp
5. Red chilli powder – 1 tsp
6. Coriander powder – ½ tsp
7. Salt – to taste
8. Curry leaves – a spring
9. Oil – 1 tbsp
10. Mustard seeds – ½ tsp
11. Urad dal – 1 tsp
12. Cumin seeds/ Jeera - ¼ tsp
13. Garlic - 2 (mashed)

Note

* 1 cup = 235 ml

Instructions

Wash barnyard millet/ Kutharaivali in water thoroughly. Now in a pressure cooker add washed barnyard millet/ Kuthiraivali, arisi ½ tsp salt and 1 ½ cups of water. Mix well and pressure cook for 3 whistles until done.
When the pressure subsides open the lid and fluff it gently from the sides. Keep it aside.
Heat oil in a clay pot, (make sure to apply oil all over the pot first before cooking or after adding swirl the pot) then add mustard seeds, when it splutters add cumin seeds, urad dal and curry leaves. Now add chopped onion, green chili and garlic. Saute well.
Now to the sauteed onions add chopped tomato, turmeric powder, red chilli powder, coriander powder and salt.
Mix well and allow the tomatoes to get cooked. When the tomatoes look mushy, cooked and the mixture looks thick in consistency (like thokku) put off the flame. When oil floats in the sides if the thokku it is ready and at that time you can out off the flame.
Now add the cooked barnyard millet/ kuthiraivali to the tomato thokku and mix well. Give the millet tomato rice rest time if 10 minutes, then relish it with potato fry/ chips.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Millet tomato rice/ Millet thakkali sadam with step by step images

Wash barnyard millet/ Kutharaivali in water thoroughly. Now in a pressure cooker add washed barnyard millet/ Kuthiraivali, ½ tsp salt and 1 ½ cups of water.
Mix well and pressure cook for 3 whistles until done. When the pressure subsides open the lid and fluff it gently from the sides. Keep it aside.
Heat oil in a clay pot, (make sure to apply oil all over the pot first before cooking or after adding swirl the pot) then add mustard seeds, when it splutters add cumin seeds, urad dal and curry leaves. Now add chopped onion, green chili and garlic. Saute well.
Now to the sauteed onions add chopped tomato, turmeric powder, red chilli powder, coriander powder and salt. Mix well and allow the tomatoes to get cooked. When the tomatoes look mushy, cooked and the mixture looks thick in consistency (like thokku) put off the flame. When oil floats in the sides if the thokku it is ready and at that time you can put off the flame.
Now add the cooked barnyard millet/ kuthiraivali to the tomato thokku and mix well. Give the millet tomato rice rest time of 10 minutes, then relish it with potato fry/ chips.