Kambu Thayir Sadham | Bajra Curd Rice

Sometime last month we went to the nearby restaurant. It was after a long gap that we went there and I wanted to check out the specials that they have every evening. One thing that caught my eye was this dish. I mentally kicked myself for not making this at home and came back with a vow to make it as soon as possible. And I did made it a few days later for lunch and it was indeed enjoyed by all at home.

I have already written about Bajra in one of my earlier posts, but I will pen them down once more so that you don't have to go back and forth between the recipes...

Bajra or Pearl millet [Pennisetum glaucum] has loads of health benefits .

It is a gluten free grain and most suited for people with Celiac Disease.
It is a power house of Vitamin and Minerals.
Since it is easy to digest, it not cause any allergic reactions.
It is rich in fibre.

Do you know that India is supposed to be the largest producer of Bajra!!

So armed with all this knowledge, let us make this dish which is very apt for summer as it is a coolant and also the theme for Blogging Marathon - 41, Week #2 - Summer specials.

I used:

Bajra - 1/2 cup
Yogurt / Curd- 3 cups,whisked
Grated carrot- 2 tablespoons
Finley chopped raw mango and cucumber - a little
Salt to taste

For the tempering

Oil- 1 teaspoon
Mustard seeds- 1/2 teaspoon
Cumin seeds- 1 teaspoon
Curry leaves - a few

Soak the bajra for a couple of hours. This will help it to cook faster. Pressure cook with 2 cups of water for 20 minutes or 8 whistles / till done.[Bajra takes a little longer to cook].Take the cooked bajra in a bowl after draining the excess water.[I did not have too much water after cooking the bajra]

Add the yogurt,vegetables, salt and mix well.

Heat oil for tempering and add the mustard and cumin and curry leaves. When the mustard crackles, pour over the bajra and mix well.