Tangy Coconut Millet Khichdi Recipe

About this recipe

Tangy Coconut Millet Khichdi is a delightful Indian breakfast dish that combines the wholesome goodness of millet with the creamy richness of coconut milk and a tangy twist from fresh tomatoes and lemon juice. Packed with fiber and moderate spice, this recipe offers a balanced flavor profile with aromatic spices and fresh herbs, making it a nutritious and satisfying start to the day. Perfect for weight-conscious eaters, it delivers a harmonious blend of textures and flavors, ensuring every bite is a burst of health and taste.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 200Ml Kara Coconut Milk Classic (200ml)
• 500 g Tomato - Hybrid
• 500 g Onion
• medium Chilli Green Long
• 200 ml Mustard Oil
• loose Ginger
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the millet thoroughly under running water and soak it for 20 minutes.
2. 2. Heat oil in a pan and add cumin seeds, allowing them to sizzle. Add chopped onion, green chili, and grated ginger, sautéing until golden.
3. 3. Add chopped tomatoes, turmeric powder, red chili powder, and garam masala, cooking until the tomatoes soften and the spices blend well.
4. 4. Drain the soaked millet and add it to the pan, stirring well to coat with the spice mixture.
5. 5. Pour in coconut milk and enough water to cover the millet, season with salt, and bring to a boil.
6. 6. Lower the heat, cover the pan, and let it simmer for 15-20 minutes until the millet is cooked and the liquid is absorbed.
7. 7. Stir in lemon juice and garnish with chopped coriander leaves before serving warm.