Coriander Tamarind Millet Rice Recipe

Name: Coriander Tamarind Millet Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: ½ cup Foxtail Millet (1/2 cup Foxtail Millet little); 2 pieces Green Chili (2 Green Chillies adjustable); 1 piece Red Chili (1 Dry Red Chilli); 8 pieces Curry leaves (8 Curry leaves); 3 cloves Garlic (3 cloves Garlic); 6 sprig Cilantro (6 sprig Coriander (Dhania) Leaves chopped (leave bit for garnishing)); ¼ tsp Cumin Powder (1/4 teaspoon Cumin powder (Jeera)); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp White Urad Dal (1/2 teaspoon White Urad Dal (Split)); ½ tsp Chana Dal (1/2 teaspoon Chana dal (Bengal Gram Dal)); 2 tbsp Peanut (2 tablespoons Raw Peanuts (Moongphali)); 0 pieces Asafoetida (Asafoetida (hing) a pinch); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 pinch Tamarind (Tamarind extracted (1/2 a lemon size)); 0 pieces Vegetable Oil (Oil as needed); 0 pieces Table Salt (Salt to taste)

Coriander Tamarind Millet Rice Recipe - Variety Rice (Mixed Rice/ Flavoured Rice Recipes) (Indian)

30 minIndian

Servings2

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 2 servings

Foxtail Millet½ cup · 1/2 cup Foxtail Millet little
Green Chili2 pieces · 2 Green Chillies adjustable
Red Chili1 piece · 1 Dry Red Chilli
Curry leaves8 pieces · 8 Curry leaves
Garlic3 cloves · 3 cloves Garlic
Cilantro6 sprig · 6 sprig Coriander (Dhania) Leaves chopped (leave bit for garnishing)
Cumin Powder¼ tsp · 1/4 teaspoon Cumin powder (Jeera)
Mustard Seeds¼ tsp · 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
White Urad Dal½ tsp · 1/2 teaspoon White Urad Dal (Split)
Chana Dal½ tsp · 1/2 teaspoon Chana dal (Bengal Gram Dal)
Peanut2 tbsp · 2 tablespoons Raw Peanuts (Moongphali)
Asafoetida0 pieces · Asafoetida (hing) a pinch
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Tamarind1 pinch · Tamarind extracted (1/2 a lemon size)
Vegetable Oil0 pieces · Oil as needed
Table Salt0 pieces · Salt to taste

Make it mine in the app

Steps

1In a vessel add 1/2 cup millets with one cup of water and bring this to a boil, turn the heat to simmer and cook the millets covered with a steam vent cracked open for 8-10 minutes or until the water evaporates. let it sit for 2 minutes and tranfer this to another bowl and let it cool completely.
2In a mixie jar add coriander, green chillies, cumin powder, garlic, tamarind extract and salt ,grind to a smooth paste. Set aside.
3In a pan heat some oil, crackle the mustard seeds, followed by urad dal, channa dal, peanuts, roast them on low heat to golden .
4Now add the asafoetida, turmeric, red chilli and curry leaves.
5Add the ground paste and saute until the raw smell disappears approximately 4 minutes. Add a tiny splash of water if the mixture becomes very dry.
6Finally add the cooked millets and gently mix so that the mixture is uniformly applied. Adjust the salt if required.
7Top with chopped coriander and serve.
8Serve Coriander Tamarind Millet Rice along with Tadka Raita, Tomato Onion Cucumber Raita or any other raita of your choice.