Thursday, 17 October 2019


Fox tail millet is a gluten free millet, rich in dietary fiber,  packed with minerals and vitamins  in considerable amount..

Fox tail millet lends itself in kichadi as a traditional blend of vegetables with the spices in perfect proportion. 


Fox tail millet 200 gm
Groundnut oil  2 tbsp
Mustard seeds 1/2 tsp
Urad Dal 1 tsp
Chana Dal 1 tsp
Chopped Shallots 1/2 a up
Slit green Chilly 1 pc
Fresh Curry leaves 25 pcs
Grated Ginger 1 tsp
Chopped beans 3/4 cup
Chopped Carrots 3/4 cup
Peeled potatoes 1/2 a cup
Tomato medium size 
Ghee 1 tsp
Mint Greens, a fistful
Coriander Greens, a few
Rock salt 3/4 tsp
Water 3 cups


Heat the 3 lit pressure cooker on medium heat with 2 tbsp Groundnut Oil.
Add Mustard seeds.
Once they start to crackle, add urad dal and chana dal.
Add shallots, green Chilly.
Add ginger grates
Once the shallots turn transparent, add vegetables and curry leaves
Add turmeric and saute on medium heat
Add 3 cups of water.
Add rock salt.
Allow boiling
Throw miint greens.
Transfer the drained millet contents.
Close the cooker and place the weight
Allow 2 whistles. Simmer for 2 minutes.
Turn off the heat. Let it set aside to cool down.
Open the cooker and add coriander greens and ghee
Serve hot with coconut chutney/ curd pachadi

Cooking time 20 minutes
Yield: 3 servings

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