Thinai 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