Thinai Sadam
Foxtail millet cooked fluffy and tossed with lemon, peanuts and mustard tempering, a wholesome millet twist on classic Tamil lemon rice.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Pot
- •Tempering pan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 9 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 310 kcal
Instructions
- 1
Roast the foxtail millet in a dry pan for 2 minutes. Cook it with water and a pinch of salt until fluffy.
- 2
Spread the cooked millet on a plate to cool slightly. Separate the grains gently.
- 3
Heat sesame oil in a pan. Fry the groundnuts until crisp, then take them out.
- 4
In the same oil, sizzle mustard seeds, chana dal and urad dal until golden.
- 5
Add slit green chillies, curry leaves and turmeric. Fry briefly.
- 6
Turn off the heat and let the tadka (spiced oil) cool for a minute. Stir in lemon juice.
- 7
Pour the spiced oil mixture and fried groundnuts over the cooled millet. Mix gently.
- 8
Check and add more salt if needed. Serve at room temperature.
Chef's tips
Always add lemon juice off the heat to keep its fresh flavour. Cool the millet before mixing so the grains stay separate and fluffy.
Ingredient substitutions
- foxtail millet → cooked rice
Storage
Keeps well at room temperature for a day, refrigerate beyond that.
Reheating
Best served at room temperature; a brief microwave warm-up is fine.
Common mistakes to avoid
- •Overcooking the millet into a sticky mush
- •Adding lemon juice to hot millet, which makes it bitter
Serving suggestions
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