#BarnyardMilletFriedRice #KuthiraivaliFriedRice : #BarnyardMillet is called #Kuthiraivaali [ குதிரைவாலி ] in Tamil. The scientific name is Echinochloa frumentacea. It is called Sawan or Bhagar in Hindi, Kodisama in Telugu and Oodalu in Kannada.
Generally all millet happen to be non acidic and non glutenous food.
The minerals and protein present in barnyard millet is considerably high compared to rice and wheat.
Nutrient contents per 100 gm of Barnyard millet : 11.2 g Protein, 10.1 g fiber, 4.4 g minerals, 15.2 mg iron and 11 mg calcium. The amount of protein present in Kuthiraivaali is the highest among minor millets like kodo, foxtail and little millet.Generally all millet happen to be non acidic and non glutenous food.
The minerals and protein present in barnyard millet is considerably high compared to rice and wheat.
Barnyard millet has to be soaked for a minimum of two hours before cooking to reap the full health benefits.
#BarnyardMilletFriedRice preparation involves three stages
- Soaking millet for 2 hours and then cooking
- Cooling down to make cooked millet non sticky and separate
- Process involving different ingredients in a hot kadai
| Ingredients : | |
|---|---|
| 1/2 Cup | Barnyard millet [ kuthiraivaali ] |
| 1 Tsp | Cumin seed |
| 1/2 Tsp | Black pepper pounded |
| 1 Tsp | Pepper-Cumin powder [ adjust ] |
| 1 big size | Onion, chop |
| 1 or 2 | Green chilly [ adjust ] |
| 10 - 15 | Garlic cloves chopped |
| 2 - 3 Tbsp | Green peas fresh |
| 1 | Carrot, chop nicely |
| 1/2 Cup | Coriander leaves chopped |
| 3 Tsp | Gingelly oil [ Til/Sesame oil ] |
| 1 Tsp | Ghee [ optional ] |
| 1/2 Tsp | Ginger nicely chopped [ optional ] |
Method :
Take 1/2 cup of barnyard millet in a pressure cooker.
Wash two or three times with water and add 1 cup of water.
Allow to soak for two hours.
After two hours pressure cook on high flame for 3 whistles.
Open pressure cooker only after it ran out of steam completely.
Topple the cooked barnyard millet into a wide mouthed vessel.
Add two teaspoon of gingelly oil and allow to cool down under fan.
Keep turning with a long spoon gently to get non sticky cooked millet.
Heat a kadai over medium flame with 1 Tsp of gingelly oil and 1 Tsp of ghee.
Crackle cumin seeds and then add slit green chilly, chopped garlic cloves and chopped onion.
Saute for two minutes and then add chopped garlic, carrot and green peas.
Saute for five to seven minutes.
Saute for a minute and then add cooked barnyard millet & salt.
Mix gently and check salt.
Top with coriander leaves and transfer into a serving bowl.
Relish with any side dish of your choice or thayir pachadi.
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