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Little Millet / Samai Curd Rice Recipe | Samai Thayir Sadam |MilletRecipes

Curd Rice made with little millet aka Samai
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Rice
Cuisine: South Indian
Author: Kalyani


  • Little millet/ Samai ¬†- 1/2 cup
  • Thick Curd - 1 cup
  • Butter - 1 tsp optional
  • Carrots grated - 3 tbsp
  • Cucumber - 1 tbsp chopped
  • Corainder leaves - 2 tbsp chopped
  • Milk - 1/8 cup
  • Water - 2 cups
  • Salt - as required

To Temper

  • Oil - 1 tsp
  • Mustard seeds- 1 tsp
  • Urad dal - 1 tsp
  • Curry leaves - 1 sprig
  • Green chilli - 1
  • Chopped Ginger - 2 tsp



  • Wash & peel the skin off from carrots and grate them using a grater. Keep aside. Chop cucumber into small pieces. Finely chop green chillies, Corainder leaves and ginger. Set aside.
  • Heat a tadka pan with oil and add the items to temper in order. Let the mustard seeds cracks and urad dal turn brown. Add curry leaves, green chillies and ginger now and fry for a minute. Switch off the flame. Keep aside.


  • Wash the Samai rice in running water twice and add two cups of water to it. Pressure cook it for three whistles in medium flame. Once pressure releases, open and mash the cooked Samai rice ¬†with a laddle. Let it cool down completely.
  • Now add curd, butter and mix it well. Then add grated carrot, cucumber, coriander leaves, required salt along with milk. Mix it well again.
  • Then add the tempered items to the curd rice and mix it well.


Serving: 2g