Monday, August 19, 2013

Cilantro Millet

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

To Temper:
1/4 tsp hing (asafoetida)
6 curry leaves
1/2 tsp zeera (cumin seeds)
1 tsp oil

  1. 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.
  2. Now prepare the millet as per the instructions on the packet. Generally 1 cup millet grain yields 3 cups cooked millet. 
  3. 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. 
  4. Now fry the red chili in the same oil. Remove to cool.
  5. Chop the cilantro leaves, and put them in the same pan. Fry until just wilted. Remove and cool completely with the other fried spices.
  6. Once cooled, place all the masala ingredients in a blender and blend to a smooth paste.
  7. Now heat another teaspoon of oil in the same saucepan. Add the cumin seeds, asafoetida, and then the curry leaves. 
  8. Now add the cilantro spice blend and salt to taste. Stir and fry on a low to medium heat for about 7-8 minutes.
  9. Stir in the millet and mix well with the masalas. Cilantro millet is ready. Enjoy with yogurt or raita.

Vegan Recipe

Like this recipe. Tried it. Leave me a comment:)

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2013. All Rights Reserved. Kindly do not reproduce without permission.


  1. Healthy and very flavorful millet preparation.

    today's post:

  2. This is really an interesting recipe. I rarely use millet in anything other than bread. As it happens, I have a bag in my freezer that will allow me to give your recipe a try. I hope your week is off to a great start. Blessings...Mary

  3. New to me, but sounds really healthy...would love to try this...

  4. totally new...sounds healthy and delicious!

  5. is foxtail millet same as raagi? neverthless, healthy and colorful dish!

  6. Apu, this recipe is a Godsend! It's new to me, it looks good, I have all the ingredients and I was wondering what to take to work tomorrow. This is it!

    1. I tried it. But I didn't cook the millet ahead. I put the tempering in the pressure cooker, sauteed the paste and added the roasted millet. It's very tasty!

  7. Wat a fantastic and flavourful millet dish, simply inviting.


Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Apu @ Annarasa