Friday, July 25, 2014

Thinai Kichdi | How to make Foxtail Millet Kichdi

After trying the delicious Pongal made with Millet, we fell in love with the taste and also keeping in mind all the health benefits attached to Millets, I tried a variety of dishes using Millets. Of them, this Kichdi with Thinai / Foxtail millet was too yummy and we liked its texture too. This Kichdi is in no way lesser to the conventional one made with Rava. Do try this and see for yourself.

Soaking time - 20mins
Cooking time - Under 30mins
Serves -3

Blogging Marathon - Wk4, Day2
Theme - All about Millets


Thinai / Foxtail millet - 1cup 
Oil - 1tblsp 
Mustard seeds - 1tsp
Urad dal - tsp
Channa dal - 1tsp
Green chilli - 2, slit lengthwise
Ginger - 1/4", chopped finely
Curry leaves - a sprig
Onion - 1, julienned
Mixed veggies - 1cup, cubed (I used carrot, peas, beans and potato)
Turmeric powder -1/2tsp
Water - 3cups
Salt - As needed
Ghee - 1/2tblsp 


1. Before starting, soak Thinai/ Foxtail millet in water for about 20mins. Heat oil in a pan and temper with mustard seeds. Once its crackles, add urad dal, channa dal, chilli and ginger and let this turn golden brown. 

2.  Now, add onion and sauté for a minute until it turns translucent. Add veggies together with turmeric powder and saute for another 1-2mins.

3.  Pour in the required water and salt and bring it to rolling boil.


4.  Once water begins to boil, add the thinai and cook covered on a medium flame for about 12-15mins until it softens and all the water is taken up.


Finally, mix in the ghee for enhancing the flavour of the Kichdi and serve aside Chutney or Sambar.       

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42

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