Kuthiraivali Tomato Rice

Millets have become a part of our lives now, I try to include all kinds of millets atleast three times a week and we have started giving it to our kids too and surprisingly they have not complained! What I love about these millets are, they are loaded with health and the taste is only slightly different from what our rice eating palates are used to! So we love this new inclusion in our diet!
On this particular day I was looking to make something different from the usual upma and khichidi and pongal I make with millets and I ventured to make some tomato rice with kuthiraivali also known as Barnyard millet in English. This was so tasty, my husband praised the dish (and me the cook ;) with each mouth full!

KUTHIRAIVALI TOMATO RICE
Preparation time 10 mins | Cooking time 20 mins | Serves 2

Ingredients

• Kuthiraivali - 1 cup
• Onion - 1, sliced
• Tomato - 2, chopped
• Ginger garlic paste - 2 tsp
• Green chilli - 2, slit
• Red chilli powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Coriander powder -1 tsp
• Mint leaves - fistful
• Water - 2.5 cups
• Salt - to taste
• Coriander leaves - 2 tbsp, chopped

To Temper

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Urad dal - 1/4 tsp 
• Curry leaves - 1 sprig

Here are some other millet recipes

Kuthiraivali Upma

Kuthiraivali Vegetable Pulao

Samai Khichdi

Samai Vegetable Upma

Thinnai Pongal | Foxtail  Millet Pongal

Thinai Semiya Upma

Ragi Semiya Upma

Millet Cookies

Method

1. Wash the kuthiraivali and soak it for 30 minutes.

2. In a pan, add the oil. Once the oil heats up, add the mustard seeds, cumin seeds, urad dal and curry leaves.

3. When the mustard seeds splutter, add the sliced onions and green chillies. Saute until the onions turn translucent.

4. Add the ginger garlic paste and saute until the raw smell leaves.

5. Now add the chopped tomatoes and cook for 3 minutes until the tomatoes are cooked well.

6. Add the masalas, red chilli powder, coriander powder and garam masala powder. Mix in and cook for a couple of minutes.

7. Add the mint leaves and mix well. Add 2.5 cups of water, let the water come to a boil.

8. Drain the kuthiraivali and add it in. Mix well and add salt. Cover and cook until done.

9. Add chopped coriander leaves and switch off.

It is best to let the kuthiraivali cook till it's 3/4th done and switch off, it will continue to cook and reach the desired consistency in a few minutes.

Serve hot with raita.

Notes

1. Millets should be eaten hot otherwise it gets very dry.

2. You can do the same with other varieties of millets too.

Until next time,

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