Coriander Tamarind Millet Rice Recipe

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  • In 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.

  • In a mixie jar add coriander, green chillies, cumin powder, garlic, tamarind extract and salt ,grind to a smooth paste. Set aside.

  • In a pan heat some oil, crackle the mustard seeds, followed by urad dal, channa dal, peanuts, roast them on low heat to golden .

  • Now add the asafoetida, turmeric, red chilli and curry leaves.

  • Add 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.

  • Finally add the cooked millets and gently mix so that the mixture is uniformly applied. Adjust the salt if required.

  • Top with chopped coriander and serve.

  • Serve Coriander Tamarind Millet Rice along with Tadka RaitaTomato Onion Cucumber Raita or any other raita of your choice.

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