Coriander Tamarind Millet
Coriander Millet Rice Frommonday
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Prep Time 10-15 Minutes
Cook Time 20-25 Minutes
Ingredients
  • 1 lemon-sized ball of tamarind
  • 1 tbsp sesame oil
  • ½ tsp black mustard seeds
  • 1 Tsp Coriander Seeds
  • 1 tsp chana dal
  • 1 tsp Urad Dal
  • 1 tbsp raw, unsalted peanuts
  • A few curry leaves
  • 2 dry red chillies, torn into pieces
  • ½ cup finely chopped onions (optional)
  • ¼ tsp hing (asafoetida)
  • 2 cups cooked Millet (Kodo/Proso/Ragi/Jowar)
  • ½ Cup Chopped Coriander
  • Salt to taste
Prep Time 10-15 Minutes
Cook Time 20-25 Minutes
Ingredients
  • 1 lemon-sized ball of tamarind
  • 1 tbsp sesame oil
  • ½ tsp black mustard seeds
  • 1 Tsp Coriander Seeds
  • 1 tsp chana dal
  • 1 tsp Urad Dal
  • 1 tbsp raw, unsalted peanuts
  • A few curry leaves
  • 2 dry red chillies, torn into pieces
  • ½ cup finely chopped onions (optional)
  • ¼ tsp hing (asafoetida)
  • 2 cups cooked Millet (Kodo/Proso/Ragi/Jowar)
  • ½ Cup Chopped Coriander
  • Salt to taste
Coriander Millet Rice Frommonday
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak the tamarind in ¾ cup warm water for 30 minutes
  2. Extract juice of tamarind with fingers and discard any seeds and pulp that remains
  3. Heat the oil in a wide pan and add the mustard seeds, coriander seeds, chana dal, urad dal and peanuts
  4. Let the mustard seeds pop and the peanuts and dal roast to a light golden brown
  5. Then add the curry leaves, red chillies, hing, and onions (if using)
  6. Let these ingredients roast for 2-3 minutes or until the onions are cooked to a soft pink
  7. Add the tamarind extract and bring to boil
  8. Add salt and let the mixture boil until it thickens a bit
  9. Add cooked rice and mix well. Adjust salt if needed
  10. Mix in the finely chopped coriander
  11. Let the millet sit for at least one hour before serving