Coriander Tamarind Millet Rice Recipe
A vegetarian Indian recipe with foxtail millet - little, green chillies - adjustable, dry red chilli. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
12 steps- 1
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
foxtail millet - little(1/2 cup) - 2
let it sit for 2 minutes and tranfer this to another bowl and let it cool completely
- 3
In a mixie jar add coriander, green chillies, cumin powder, garlic, tamarind extract and salt ,grind to a smooth paste
green chillies - adjustable(2)dry red chilli(1)cloves garlic(3)sprig coriander (dhania) leaves - chopped (leave bit for garnishing)(6)cumin powder (jeera)(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)tamarind - extracted ( a lemon size)(1/2)salt - to taste - 4
Set aside
- 5
In a pan heat some oil, crackle the mustard seeds, followed by urad dal, channa dal, peanuts, roast them on low heat to golden
mustard seeds(1/4 teaspoon)white urad dal (split)(1/2 teaspoon)tablespoons raw peanuts (moongphali)(2) - 6
Now add the asafoetida, turmeric, red chilli and curry leaves
dry red chilli(1)curry leaves(8)sprig coriander (dhania) leaves - chopped (leave bit for garnishing)(6)asafoetida (hing) - a pinchturmeric powder (haldi)(1/4 teaspoon) - 7
Add the ground paste and saute until the raw smell disappears approximately 4 minutes
- 8
Add a tiny splash of water if the mixture becomes very dry
- 9
Finally add the cooked millets and gently mix so that the mixture is uniformly applied
foxtail millet - little(1/2 cup) - 10
Adjust the salt if required
salt - to taste - 11
Top with chopped coriander and serve
sprig coriander (dhania) leaves - chopped (leave bit for garnishing)(6) - 12
Serve Coriander Tamarind Millet Rice along with Tadka Raita, Tomato Onion Cucumber Raita or any other raita of your choice
foxtail millet - little(1/2 cup)sprig coriander (dhania) leaves - chopped (leave bit for garnishing)(6)tamarind - extracted ( a lemon size)(1/2)
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Coriander Tamarind Millet Rice Recipe
A vegetarian Indian recipe with foxtail millet - little, green chillies - adjustable, dry red chilli. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
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
foxtail millet - little(1/2 cup) - 2
let it sit for 2 minutes and tranfer this to another bowl and let it cool completely
- 3
In a mixie jar add coriander, green chillies, cumin powder, garlic, tamarind extract and salt ,grind to a smooth paste
green chillies - adjustable(2)dry red chilli(1)cloves garlic(3)sprig coriander (dhania) leaves - chopped (leave bit for garnishing)(6)cumin powder (jeera)(1/4 teaspoon)turmeric powder (haldi)(1/4 teaspoon)tamarind - extracted ( a lemon size)(1/2)salt - to taste - 4
Set aside
- 5
In a pan heat some oil, crackle the mustard seeds, followed by urad dal, channa dal, peanuts, roast them on low heat to golden
mustard seeds(1/4 teaspoon)white urad dal (split)(1/2 teaspoon)tablespoons raw peanuts (moongphali)(2) - 6
Now add the asafoetida, turmeric, red chilli and curry leaves
dry red chilli(1)curry leaves(8)sprig coriander (dhania) leaves - chopped (leave bit for garnishing)(6)asafoetida (hing) - a pinchturmeric powder (haldi)(1/4 teaspoon) - 7
Add the ground paste and saute until the raw smell disappears approximately 4 minutes
- 8
Add a tiny splash of water if the mixture becomes very dry
- 9
Finally add the cooked millets and gently mix so that the mixture is uniformly applied
foxtail millet - little(1/2 cup) - 10
Adjust the salt if required
salt - to taste - 11
Top with chopped coriander and serve
sprig coriander (dhania) leaves - chopped (leave bit for garnishing)(6) - 12
Serve Coriander Tamarind Millet Rice along with Tadka Raita, Tomato Onion Cucumber Raita or any other raita of your choice
foxtail millet - little(1/2 cup)sprig coriander (dhania) leaves - chopped (leave bit for garnishing)(6)tamarind - extracted ( a lemon size)(1/2)
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