Tangy South Indian Millet Khichdi Recipe

About this recipe

Tangy South Indian Millet Khichdi is a wholesome and nutritious breakfast dish that combines the goodness of foxtail millet, vibrant vegetables, and the tangy flavor of tamarind. This dish is lightly spiced to suit a medium palate, offering a perfect balance of taste and health. Ideal for weight loss, it is high in fiber, low in calories, and packed with nutrients to keep you energized throughout the morning. The aromatic blend of curry leaves, mustard seeds, and green chilies adds a traditional South Indian touch, making it a comforting yet light meal for the entire family.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 500 g Tomato - Hybrid
• 250 g Carrot
• 250 g French Beans
• 100 g Tamarind Paste
• 100 g Curry Leaves
• 200 ml Ghee
• 100 g Coriander Leaves
• medium Chilli Green Long
• - Green Peas
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the foxtail millet thoroughly under running water and soak it in fresh water for 20 minutes.
2. 2. Heat ghee in a pan over medium heat, add mustard seeds, and let them splutter. Add curry leaves and green chilies, sauté for 30 seconds.
3. 3. Add chopped tomato, carrot, green beans, and green peas to the pan. Sprinkle turmeric powder and red chili powder, and cook for 3-4 minutes until the vegetables soften slightly.
4. 4. Drain the soaked millet and add it to the pan. Stir well to coat it with the spices and vegetables.
5. 5. Mix tamarind pulp with 2 cups of water and pour it into the pan. Add salt, stir well, and bring the mixture to a boil.
6. 6. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, stirring occasionally, until the millet is cooked and the water is absorbed.
7. 7. Once cooked, fluff the khichdi gently with a fork, garnish with fresh coriander, and serve hot.