Kuthiraivaali Coriander Rice

#KuthiraivaaliCorianderRice - #BarnyardMilletCorianderRice : #Kuthiraivaali is Tamil name for #Barnyardmillet.
#Millet are small seeded grasses that grow well in dry places as rain fed crops. It grows well even over not so fertile soil and in dry areas. The growing period is also less compared to rice and wheat.
They are rich source of minerals like calcium, iron, magnesium, phosphorous, and potassium.
They are non glutinous, nutritious and non acid forming food.
These millets are very good for diabetic patients as it releases lesser glucose into system over a longer period of time.
Barnyard Millet - Echinochloa frumentacea is called Sawan or Bhagar in Hindi and Kuthiraivaali in Tamil.

Its fiber content is more compared to rice and wheat.

Here let me present a simple but tasty and healthy lunch box recipe of this millet with coriander leaves.

Ingredients :

1/2 cup                                   Barnyard millet [ Kuthiraivaali ]

10                                           Small Onion, chop nicely

or

1                                            Onion, chop nicely

6 cloves                                  Garlic, chop nicely

1/2 cup                                  Coriander leaves chopped

1/2 Tsp                                  Pepper-Cumin powder

1/2 Tsp                                  Salt

To Temper :

1/2 Tsp                                  Cumin seeds

2 Tsp                                     Ghee

1 Tsp                                     Gingelly oil [ till / sesame oil ]

Method :

Take Barnyard millet in a pressure cooker and wash twice.

Add 1 cup of water and close the lid with weight on.

Pressure cook at HIGH flame for 3 whistles.

Reduce the flame and cook for 3 minutes.

Turn off the stove and wait until pressure subsides completely.

Then transfer cooked barnyard millet into a basin or wide mouthed vessel.

Add 1 Tsp of gingelly oil and cool down under a fan.

Stir with a spoon at regular intervals to avoid cooked grains sticking together.

Heat a kadai with ghee/oil on a stove over a medium flame.

Splutter cumin seeds and then add garlic and saute for a minute.

Then add onion and saute until it gives out smell and becomes rosy.

Then add coriander leaves and saute until the leaves are half done.

At this stage add pepper-cumin powder and salt.

Saute for few seconds and then add cooled cooked barnyard millet.

Mix well and adjust salt.

To make it more spicy add some more pepper-cumin powder.

Turn off stove and transfer into a serving bowl.

It has to be cooled down to room temperature to pack it in lunch box.

Enjoy with Thayir pachadi or any kurma of your choice.

Here served with Vazhaipoo stir fry [ banana blossom stirfry ] 

and Vazhaithandu thayir pachadi banana stem curd salad ].

You might also like to try

Coconut Drumstick leaf rice

Karuveppilai Rice - Curry Leaf Rice

Kuthiraivaali puliyodharai

Cabbage Pepper Rice- Muttaikos milagu Rice

Vangi Bath - Katharikkai Rice

Variety of dishes from Millet

Millet Special

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