Foxtail Millet cooked in aromatic,hot,spicy, and healthy Rasam

Foxtail Millet cooked in aromatic,hot,spicy, and healthy Rasam

About this recipe

"Foxtail Millet Rasam Rice is a comforting South Indian delicacy made with nutritious foxtail millet, offering a perfect balance of taste and nutrition."

Foxtail Millet Rasam Rice is a healthy recipe prepared with foxtail millet, tangy rasam, aromatic spices, tomatoes, curry leaves, garlic, and other wholesome ingredients. Rich in dietary fibre, plant-based protein, antioxidants, vitamins, and essential nutrients, it provides a light, nourishing, and satisfying meal option while delivering the authentic taste and wholesome goodness of foxtail millet in every spoonful.

Ingredients

  • 1 c foxtail Millet
  • 1/4 c Mung
  • 1/4 cup toor dal
  • 1 tablespoon Pepper corns
  • 1 tablespoon cumin seeds
  • 1 tbsp coriander seeds
  • 1/2 tsp turmeric powder
  • 1 tablespoon sesame seed oil
  • 1 tablespoon Mustard seeds
  • 1/2 inch cube asafetida resin
  • 1 tbssp rasam powder
  • 2 red chilies, chopped
  • 1 tablespoon Peeled and crushed ginger
  • 1 tsp tamarind paste
  • 1 tbsp lime juice
  • 1 tbsp dried neem flowers
  • 1/2 cup Curry leaves
  • Required Salt
  • 1/4 cup Coriander leaves with stem, chopped

Instructions

Step 1

Make a checklist. Keep the necessary items nearby.
Step 1 photo 1 Step 1 photo 2 Step 1 photo 3 Step 1 photo 4 Step 1 photo 5 Step 1 photo 6

Step 2

Add 2 cups of water to toor dal in a bowl and cook in a pressure cooker. soak foxtail plus mung with4c water for 30 mins, drain rinse a few times cook with 4c water in pressure cooker. Keep the bowl with toor dal in the cooker, place the bowl with foxtail plus mung above the toor dal bowl, While these are cooking attend to rest of the chores
Step 2 photo 1 Step 2 photo 2 Step 2 photo 3

Step 3

Soak the asafetida resin in ¼ cup of boiling water in a small bowl. Soak the tamarind in ¼ cup of boiling water
in a small bowl.
Lightly fry the pepper corns, cumin, 1tbsp curry leaves, coriander seedsand black cumin in a pan over medium heat. Until aromatic. Cool and grind to make a powder
Step 3 photo 1

Step 4

In a heavy bottome saucepan heat 1tbsp oil over medium heat, add mustard seeds let it pop open, add neem flowers. add red chilies, ginger and turmeric powder, curry leaves, sautee for a minute or two. Add tomatoes and fry in hot oil. let them get soft. add 4c watet. Add tamarind water. Let boil.
Step 4 photo 1 Step 4 photo 2 Step 4 photo 3

Step 5

The dal along with the water.
Add 4 cups of water and bring to a boil. Add the roasted and ground pepper cumin and etc.. Add the cooked dal, boil for 2 minutes. Salt to taste. Garnish with cilantro. aromatic rasam ready

Step 6

Add the cooked foxtail plus mung to the rasam. Stir, continue cooking over medium heat with stirring. check the salt, transfer to a serving bowl. You may serve the punar pagam with stirfried vegetables, pappad or chips.

References-courtesy cook pad.
Step 6 photo 1 Step 6 photo 2 Step 6 photo 3
More recipes