Kuthiraivali lemon rice | Barnyard millet lemon rice | jhangora lemon rice

Cuisine Style: Ancient Tamil Nadu | Cooking Time: 10-15minutes | To Serve: 3 | Type : Siru dhaniyam Breakfast, Weight loss & Easy diabetic recipes | Take with : Coconut Chutney, pickle

Ingredients

• Kuthiraivali rice [Barnyard millet, jhangora] – 2 cups
• Water – 3 cups
• Peanuts – ¼ cup [roasted, peeled]
• Green chilli or dry red chilli– 1 [sliced or chopped]
• Curry leaves – 1 spring
• Ginger – 1 ½ tbsp [finely chopped]
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – ½ tbsp
• Peppercorns – 5
• Lemon juice – 1 ½ or 2 tbsp
• Oil – 2 tbsp
• Gingelly oil – 2 tbsp
• Asafetida a pinch
• Salt to taste
  

Preparation

• Wash & soak Kuthiraivali rice for 15 min. Then drain water.
• Heat pressure cooker & add 3 cups of water & soaked Kuthiraivali rice then cook for 3 whistles. Then leave it for cool. Or heat pan add & boil 8 cups of water then add Kuthiraivali rice cook till soft. Then drain water [if excess water is there]. Spread over the plate to cool.
• Heat pan with oil add mustard seed, peppercorns, Bengal gram, urad dal and peanuts. Then add ginger, green chilli & curry leaves.
• Add turmeric powder & asafetida sauté gently.
• Add boiled Kuthiraivali rice and salt then mix well. Add lemon juice mix well.
• Add gingelly oil over it and mix well. Cut off heat and serve hot with pickle, coconut chutney.

Barnyard millet lemon rice