Thinai lemon rice | Lemon foxtail millet | Thinai elumichai sadam-Easy lunch box recipe


Thinai lemon rice


Cuisine Style: Ancient Tamil Nadu, south india | Cooking Time: 10 minutes | To Serve: 5 | Type: Breakfast, Lunch or dinner recipe, diabetic & weight loss special

Ingredients

  • Foxtail millet [Thinai]– 1 cup
  • Water – 1 ¼ to 1 ½ cup
  • Green chilli – 1 [Slit]
  • Dry red chilli – 1
  • Curry leaves – 1 spring
  • Cashew nuts – 6
  • Ground nut – 2 tbsp [roasted, peeled]
  • Turmeric powder – ¼ tsp
  • Lemon – 1 or lemon juice – 2 tbsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Asafetida a pinch
  • Salt to taste
  • Oil – 1 tbsp
  • Gingelly oil – 1 tbsp

Method

  • Boil Foxtail millet & spread over the plate to cool.
  • Heat pan, pour oil add mustard seed & let it splutter.
  • Then add Bengal gram, urad dal, cashew nuts, ground nuts, green chilli, dry red chilli, ginger, turmeric powder, asafetida and curry leaves sauté.
  • Add cooked foxtail millet, salt & mix well. Then add lemon juice mix well.
  • Pour Gingely oil mix well & cut off heat, serve hot with chutney or pickle.

Thinai elumichai sadam

Thinai elumichai sadam


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