Kuthiraivali Keerai Sadam (Barnyard Millet Spinach Rice)
Authentic South Indian Food Creator · Home Chef
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Kuthiraivali Keerai Sadam is a wholesome and nutritious one-pot meal that beautifully combines the goodness of barnyard millet with fresh spinach greens. This traditional Tamil recipe has gained renewed popularity as people rediscover the health benefits of ancient millets. The earthy flavor of kuthiraivali pairs wonderfully with the mild bitterness of spinach, creating a dish that's both comforting and incredibly healthy.
Barnyard millet, known as kuthiraivali in Tamil, is a powerhouse of nutrition packed with fiber, protein, and essential minerals. When combined with iron-rich spinach, this dish becomes a perfect meal for those looking to incorporate healthy grains into their diet without compromising on taste. It's especially popular among health-conscious families and those managing diabetes, as barnyard millet has a low glycemic index.
This keerai sadam is perfect for lunch boxes, quick dinners, or even as a light yet filling meal any time of the day. The preparation is simple, and the dish comes together in under an hour, making it an ideal choice for busy weekdays. Serve it with some raita or papad, and you have a complete, balanced meal that everyone in the family will love.
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Ingredients(15 items)
Instructions
💡 Tap a step to mark it doneWash the barnyard millet thoroughly in water 2-3 times and soak it for 10 minutes. Drain and keep aside.
Wash and finely chop the spinach leaves. Set aside.
Heat oil in a pressure cooker or heavy-bottomed pan. Add mustard seeds and let them splutter.
Add cumin seeds, urad dal, chana dal, and cashews. Sauté until the dals turn golden brown.
Add curry leaves, green chillies, and sauté for a few seconds until fragrant.
Add chopped onions and sauté until they turn translucent.
Add ginger garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped spinach and turmeric powder. Sauté for 2-3 minutes until the spinach wilts.
Add the drained barnyard millet and mix well with the spinach mixture.
Add 2.5 cups of water and salt to taste. Mix well.
If using a pressure cooker, close the lid and cook for 2 whistles on medium flame. If using a pan, cover and cook on low flame for 20-25 minutes until the millet is fully cooked and water is absorbed.
Once done, let the pressure release naturally. Open and fluff the rice gently with a fork.
Serve hot with raita, pickle, or papad.
Tips and Tricks
- Always wash barnyard millet thoroughly to remove any impurities before cooking
- You can use any variety of spinach or greens like amaranth leaves or fenugreek leaves for variation
- Adjust the water quantity based on the millet variety - some absorb more water than others
- Do not over-stir the cooked millet as it may become mushy
- You can add vegetables like carrots or beans for extra nutrition and color
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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