Millet is a grain I use quite regularly. I use it as a substitute for rice and sometimes mill it for adding to breads. My last stash of millet finished a few weeks. So off I went to my grocery store, down the organic aisle and to my great surprise - no millet!! Then I chugged off to the local coop - no millet, next came the wholesale organic store - and yet no millet. Oh well, I thought - I'll buy it online. A few clicks later - no millet - no stock anywhere!! Strange coincidence I pondered - all the millet in my part of the world has gone off the market just on the day I need it!!
Anyways, I waited a few days, and to my surprise - same story, that is until yesterday. Organic store brought in some stock and I pounced on it. I could not wait to make a recipe that I have been dreaming of cooking up for several months now - cilantro millet!! Its a pretty simple recipe. Not spicy, but deliciously tangy and tasty. If you like cilantro, and if you have been wanting to try a millet recipe for some time, this is the recipe for you.
1 cup cilantro leaves, packed
Salt to taste
6 lavang (cloves)
8 saboot kali mirch (black peppercorns)
1/2" piece cinnamon
1 red chili
1 cup foxtail millet
1 tsp oil
1/4 tsp hing (asafoetida)
6 curry leaves
1/2 tsp zeera (cumin seeds)
1 tsp oil
- Place the millet in a pan. Roast gently on a low heat until the millet grains become fragrant and lightly brown. Remove onto a plate.
- Now prepare the millet as per the instructions on the packet. Generally 1 cup millet grain yields 3 cups cooked millet.
- While the millet is cooking, heat a teaspoon of oil in a large saucepan. Add the lavang, kali mirch, and cinnamon. Fry until fragrant. Remove onto a plate to cool.
- Now fry the red chili in the same oil. Remove to cool.
- Chop the cilantro leaves, and put them in the same pan. Fry until just wilted. Remove and cool completely with the other fried spices.
- Once cooled, place all the masala ingredients in a blender and blend to a smooth paste.
- Now heat another teaspoon of oil in the same saucepan. Add the cumin seeds, asafoetida, and then the curry leaves.
- Now add the cilantro spice blend and salt to taste. Stir and fry on a low to medium heat for about 7-8 minutes.
- Stir in the millet and mix well with the masalas. Cilantro millet is ready. Enjoy with yogurt or raita.
Like this recipe. Tried it. Leave me a comment:)
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