Coriander Tamarind Millet

Dietician Amit Shah


  • 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


  • Soak the tamarind in ¾ cup warm water for 30 minutes
  • Extract juice of tamarind with fingers and discard any seeds and pulp that remains
  • Heat the oil in a wide pan and add the mustard seeds, coriander seeds, chana dal, urad dal and peanuts
  • Let the mustard seeds pop and the peanuts and dal roast to a light golden brown
  • Then add the curry leaves, red chillies, hing, and onions (if using)
  • Let these ingredients roast for 2-3 minutes or until the onions are cooked to a soft pink
  • Add the tamarind extract and bring to boil
  • Add salt and let the mixture boil until it thickens a bit
  • Add cooked rice and mix well. Adjust salt if needed
  • Mix in the finely chopped coriander
  • Let the millet sit for at least one hour before serving