Millet Curd Rice (Thayir Sadam)
Fluffy foxtail millet tossed with whisked yogurt and a classic South Indian temper. Gluten free comfort food.
Equipment
- Small tadka pan or very small skillet
Ingredients
For the millet
- 1 cup foxtail millet about 200 g; rinsed well
- 2 cups water
- 1/2 tsp fine salt for cooking water
For the curd mixture
- 2 cups plain thick curd dahi; whisked smooth
- 1/4 to 1/2 cup whole milk or water as needed, to loosen
- 3/4 to 1 tsp fine salt or to taste
For the temper
- 2 tsp oil use neutral oil or coconut oil; ghee if not vegan
- 1 tsp mustard seeds
- 1 tsp urad dal split skinned black gram
- 1 tsp chana dal split Bengal gram; optional but nice for crunch
- 1 to 2 dried red chilies broken
- 1 sprig curry leaves about 12 leaves
- 1 tbsp ginger peeled and finely chopped
- 1 pinch asafoetida hing; optional; omit or use GF hing for gluten free
To finish
- 2 tbsp fresh coriander chopped
- 2 tbsp pomegranate arils optional
Instructions
Cook the millet
- Rinse foxtail millet in several changes of water until the runoff looks less cloudy.
- In a saucepan with a tight lid, combine drained millet, 2 cups water, and 1/2 tsp salt. Bring to a boil, then reduce to a low simmer and cover.
- Cook until water is absorbed and grains are tender, 12 to 18 minutes depending on your millet age. Rest covered 5 minutes, then fluff with a fork.
- Spread the cooked millet on a wide plate or baking tray so steam escapes. Cool completely, at least 20 to 30 minutes. Warm millet will seize the curd.
Whisk the curd
- Whisk curd until smooth. Stir in milk or water until you like the pour consistency (slightly looser than pancake batter is a good target).
- Taste and add salt. Remember the millet was salted lightly during cooking.
Make the temper
- Heat oil in a small pan over medium heat. Add mustard seeds. When they pop, add urad dal and chana dal if using. Fry until the dals turn golden, watching closely.
- Add dried red chilies, curry leaves (stand back; they splutter), ginger, and hing if using. Fry until ginger smells bright, about 30 seconds.
- Pour the hot temper over the cooled millet and toss gently to distribute.
Mix and serve
- Add the millet to a large bowl. Fold in the whisked curd in two additions so you do not crush grains.
- Rest 10 minutes if you can; millet continues to absorb curd.
- Garnish with coriander and pomegranate if using. Serve with pickle or cucumber raita for extra cooling.
Notes
Mushy bowl: next time use a touch less water, cool longer, or fold in extra whisked curd at the end without heating.
Vegan: use thick unsweetened plant yogurt and neutral or coconut oil. Skip dairy milk; use water to loosen.
Make ahead: keep cooled millet, whisked curd, and temper separate until up to a few hours before serving; mix cold and adjust salt.
Storage: refrigerate in an airtight container up to 1 day. Thayir sadam is best cold or room temp; avoid microwaving if you can.
Tried this recipe?Let us know how it was!