Coriander Tamarind Millet Rice Recipe
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Total Time: 30 minutes
This Coriander Tamarind Millet Rice is a delightful fusion of flavors, combining the freshness of coriander with the tangy depth of tamarind, all atop nutrient-packed foxtail millet. Ideal for a wholesome lunch or a light dinner, this recipe is simple to make yet rich in taste, offering a healthy alternative to regular rice dishes.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 1/2 cup |
| Green Chilies | 2 |
| Dried Red Chili | 1 |
| Curry Leaves | 8 leaves |
| Garlic Cloves | 3 cloves |
| Fresh Coriander (Cilantro), chopped | 6 sprigs |
| Cumin Powder | 1/4 tsp |
| Mustard Seeds | 1/4 tsp |
| Black Gram (Urad Dal) | 1/2 tsp |
| Chickpea Lentils (Chana Dal) | 1/2 tsp |
| Peanuts | 2 tbsp |
| Asafoetida (Hing) | Pinch |
| Turmeric Powder | 1/4 tsp |
| Tamarind Paste | As per taste |
| Cooking Oil | As required |
| Salt | As per taste |
Instructions:
-
Cook the Millet:
Begin by rinsing the foxtail millet thoroughly. In a saucepan, add 1/2 cup of millet and 1 cup of water. Bring it to a boil, then simmer until the millet is fully cooked and water is absorbed. Turn off the heat and let it sit for about 2 minutes. Fluff with a fork, then transfer it to a bowl and allow it to cool slightly. -
Prepare the Coriander-Tamarind Paste:
In a blender, add fresh coriander leaves, green chilies, cumin powder, garlic, tamarind paste, and salt. Blend into a smooth paste. Set this mixture aside for later use. -
Prepare the Tempering:
Heat oil in a skillet or wok over medium heat. Once the oil is hot, add mustard seeds, urad dal, chana dal, and peanuts. Stir-fry until the peanuts turn golden brown and the lentils turn crisp. -
Add the Aromatics:
Add asafoetida, turmeric powder, dried red chili, and curry leaves to the tempering. Stir for about 20 seconds to release the flavors. -
Cook the Spices:
Immediately add the prepared coriander-tamarind paste to the skillet. Stir well and cook for 4-5 minutes, letting the spices blend and cook through. If the mixture begins to dry out, add a splash of water to keep it moist. -
Combine with Millet:
Once the spices are cooked, add the cooled millet to the skillet. Gently toss everything together, making sure the millet is evenly coated with the spice mixture. Taste and adjust salt if necessary. -
Garnish and Serve:
Garnish the millet rice with freshly chopped coriander leaves for an extra burst of freshness. Serve hot with a side of boondi raita or tempered yogurt (tadka raita) and crispy papad.
This Coriander Tamarind Millet Rice is a perfect dish for lunch or dinner, offering a delicious combination of flavors and textures. The nuttiness of the millet, the crunch of peanuts, and the tang of tamarind make each bite truly memorable. It’s both light yet filling, and an excellent source of fiber and nutrients.
