Thinai kichadi | Foxtail millet vegetable kichadi


Foxtail millet vegetable kichadi


Cuisine Style: Ancient Tamil Nadu | Cooking Time: 15 minutes | To Serve: 3 | Type : Siru dhaniyam Breakfast, lunch, dinner, Weight loss & Easy diabetic recipes | Take with : Coconut Chutney, pickle

Ingredients

  • Thinai [Foxtail Millet] - 2 cups
  • Onion-1[sliced]
  • Green peas – ½ cup
  • Potato – ½ cup [cut into small cubes]
  • Carrot – ½ cup [chopped]
  • Tomato – 1 [finely chopped]
  • Green chilli-1[chopped]
  • Curry leaves- 1 spring
  • Ginger-2tbsp [finely chopped]
  • Mustard seeds-1 tbsp
  • Bengal gram-1 tbsp
  • Urad dal-1 tbsp
  • Turmeric powder - ¼ tsp
  • Red chilli powder – ¼ tsp
  • Coriander leaves-2 tbsp [chopped]
  • Water-3 ½ to 4 cups
  • Salt to taste
  • Oil – 2 tbsp

Preparation

  • Wash & soak thinai arisi for 20 min.
  • Heat oil in a pressure cooker add mustard seeds & let its splutter. Then add Bengal gram, urad dal sauté gently then add onion sauté well then add ginger, green chilli, tomato, potato, green peas, carrot, & curry leaves sauté.
  • Add turmeric & red chilli powder mix well.
  • Add water and salt and mix well & let it boil. Then add thinai arisi mix well then cover it and cook for 3 whistle.
  • Then add coriander leaves mix well and serve hot with coconut chutney, pickle.

Foxtail millet vegetable kichadi

Foxtail millet vegetable kichadi


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