Coriander Tamarind Millet Rice Recipe
Description:
Coriander Tamarind Millet Rice is a delicious twist on the traditional South Indian Tamarind Rice, bringing a burst of fresh coriander and the wholesome goodness of foxtail millet. This flavorful dish is perfect for busy weekdays when you’re craving something healthy yet indulgent. Packed with nutrients and a great option for diabetics thanks to its low glycemic index, this millet rice is not only tasty but also a comforting lunch or dinner choice. The earthy flavor of tamarind combined with aromatic spices and a touch of coriander leaves will surely win over everyone in your family. Try it with your favorite raita and enjoy a wholesome meal!
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 1/2 cup |
| Green Chillies | 2 (little adjustable) |
| Dry Red Chilli | 1 |
| Curry Leaves | 8 |
| Garlic | 3 cloves |
| Coriander (Dhania) Leaves | 6 sprigs (chopped, save some for garnish) |
| Cumin Powder (Jeera) | 1/4 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1/2 teaspoon |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Tamarind | 1/2 lemon-sized, extracted |
| Oil | As needed |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions
-
Cook the Millets:
- Begin by adding 1/2 cup of foxtail millet to a vessel with 1 cup of water. Bring it to a boil over medium heat.
- Once it begins to boil, reduce the heat to a simmer and cover the vessel. Let the millets cook for 8-10 minutes or until the water evaporates completely.
- Once done, remove the vessel from the heat and let the millets sit, covered, for about 2 minutes. Then transfer the cooked millet to a separate bowl and allow it to cool completely.
-
Prepare the Ground Paste:
- In a blender or mixie jar, combine the coriander leaves, green chillies, cumin powder, garlic, tamarind extract, and salt.
- Blend into a smooth paste. Set this aside.
-
Cook the Tempering:
- In a pan, heat some oil over medium heat. Once the oil is hot, add the mustard seeds and let them crackle.
- Add the urad dal, chana dal, and raw peanuts to the pan. Roast them on low heat until they turn golden brown. Be careful not to burn them.
- Add a pinch of asafoetida (hing), turmeric powder, and dry red chilli. Stir to combine.
- Add the curry leaves and let them fry until fragrant.
-
Saute the Paste:
- Now, add the prepared coriander-tamarind paste to the pan. Stir well and cook for 4-5 minutes until the raw smell of the paste disappears and it thickens slightly.
- If the mixture becomes too dry, you can add a tiny splash of water to help it come together.
-
Combine and Finish:
- Gently add the cooled cooked millets into the pan and toss them well so the spice mixture coats the grains evenly.
- Taste and adjust the salt if needed.
-
Serve:
- Garnish with chopped coriander leaves.
- Serve your Coriander Tamarind Millet Rice with a side of Tadka Raita, Tomato Onion Cucumber Raita, or any raita of your choice.
Nutritional Information (per serving)
- Calories: Approximately 220 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 8g
- Fiber: 5g
- Sodium: 450mg
This Coriander Tamarind Millet Rice is a wholesome, nutritious, and flavor-packed dish that perfectly complements a variety of Indian raitas and curries. Whether you’re looking for a healthy meal option or simply want to try something new, this recipe is sure to become a regular feature in your kitchen. The addition of coriander and tamarind gives it a fresh and tangy twist, while the millet keeps it light yet filling. Enjoy!
