Foxtail Millet Tomato Rice

Name: Foxtail Millet Tomato Rice
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 2 cups cooked Foxtail Millet; 2 tbsp. oil; 1/2 tsp. mustard seeds; 2 dry red chilies; 1 tsp. urad dal (split black gram); 1/4 tsp. asafoetida; 1 onion, chopped; 2-3 garlic cloves, chopped; 1 " ginger, chopped; 2 green chilies, slit; 1 sprig curry leaves; 2-3 tomatoes, chopped; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. sambar powder; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#brf - Check out this simple South Indian breakfast recipe of Tomato rice, where I substituted rice with Foxtail Millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, coconut chutney, chips, papad or fryums.

Bethica Das @kitchen_flavours

Saved

Ingredients

15-20 minutes

2-3 servings

2 cupscooked Foxtail Millet
2 tbsp.oil
1/2 tsp.mustard seeds
2dry red chilies
1 tsp.urad dal (split black gram)
1/4 tsp.asafoetida
1onion, chopped
2-3garlic cloves, chopped
1 " ginger, chopped
2green chilies, slit
1 sprigcurry leaves
2-3tomatoes, chopped
1/2 tsp.turmeric powder
salt to taste
1 tbsp.sambar powder
1 tbsp.coriander leaves, chopped

Saved

Steps

15-20 minutes

1

Heat oil and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds.
2

Then add the onion, garlic, ginger, curry leaves and green chilies. Stir fry till light brown.
3

Add the chopped tomatoes, turmeric powder, sambar powder and salt to taste. Cook on a medium flame till it is mashed up.
4

Now add the cooked millet. Mix everything well and stir fry for 2-3 minutes.
5

When done, switch off the flame and garnish with coriander leaves. Serve as it is or with or pickle, raita, chips, fryums or papad.