Foxtail Millet Lemon Rice Recipe (Elumichai Thenai)
Introduction
Delight your taste buds with the vibrant and zesty flavors of Foxtail Millet Lemon Rice, also known as Elumichai Thenai. This South Indian dish is not only a visual feast with its bright colors but also a healthy option for lunch or a light dinner. Packed with nutrition, this vegetarian recipe features the wholesome goodness of foxtail millet, fresh vegetables, and aromatic spices. Perfectly balanced, it serves as a wonderful companion to yogurt or raita, making it a complete meal that is sure to impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 1 cup |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Raw Peanuts (Moongphali) | 1/4 cup |
| Carrot (Gajjar) – chopped | 1/4 cup |
| Curry Leaves | 1 sprig (roughly chopped) |
| Ginger | 1 inch (grated) |
| Green Chillies | 2 (finely chopped) |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Lemon | 1 (juiced) |
| Salt | To taste |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Coriander (Dhania) Leaves | A small bunch (finely chopped) |
Nutritional Information
| Nutritional Component | Per Serving (approx.) |
|---|---|
| Calories | 220 |
| Protein | 6g |
| Carbohydrates | 40g |
| Dietary Fiber | 5g |
| Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 15mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4
Instructions
-
Cook the Millet:
Begin by ensuring you have cooked foxtail millet ready, as this will help achieve a fluffy texture. For the best results, using day-old millet is advisable, as the grains separate beautifully. To cook, place 1 cup of foxtail millet into a pressure cooker, add 1 and 1/2 cups of water, and cook for a couple of whistles. Once done, the millet should be light and grainy. -
-
Prepare the Tempering:
Gather all remaining ingredients to facilitate a swift cooking process. In a heavy-bottomed pan or kadai, heat the sesame oil over medium heat. Once the oil is hot, add the mustard seeds. As they begin to splutter, introduce the urad dal and raw peanuts, allowing them to roast until golden brown. It is essential to keep the heat on low to medium to prevent burning and ensure the peanuts are well-cooked. -
Add Aromatics:
Once the urad dal and peanuts reach a golden hue, add the curry leaves, grated ginger, finely chopped green chillies, and turmeric powder. Stir the mixture for a few seconds to release the aromatic flavors. -
Incorporate Vegetables:
Next, add the chopped carrots to the pan and sauté for about one to two minutes until they soften slightly, maintaining a little crunch. -
Combine with Millet:
After the carrots are tender, carefully fold in the cooked foxtail millet, sprinkling in salt to taste. Stir everything together thoroughly, ensuring that the millet is well coated with the spices and vegetables. -
Steam the Mixture:
Reduce the heat to low, cover the pan with a lid, and let the mixture steam for a couple of minutes, allowing the flavors to meld beautifully. -
Finish with Lemon and Herbs:
After steaming, squeeze the fresh lemon juice over the millet mixture, and give it a good stir. Taste and adjust salt and spice levels as needed. Turn off the heat and gently fold in the chopped coriander leaves for a refreshing finish. -
Serve:
Serve your Foxtail Millet Lemon Rice warm, accompanied by Elai Vadam and a side of tomato onion raita or plain yogurt for a balanced and satisfying meal.
Conclusion
This Foxtail Millet Lemon Rice recipe is a wonderful celebration of South Indian cuisine, combining wholesome ingredients with refreshing flavors. Whether you enjoy it for lunch or dinner, it is sure to become a favorite in your kitchen. Share this delightful dish with loved ones, and savor the love and health that each bite brings!
