Foxtail Millet cooked in aromatic,hot,spicy, and healthy Rasam

Name: Foxtail Millet cooked in aromatic,hot,spicy, and healthy Rasam
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 c foxtail Millet; 1/4 c Mung; 1/4 cup toor dal; 1 tablespoon Pepper corns; 1 tablespoon cumin seeds; 1 tbsp coriander seeds; 1/2 tsp turmeric powder; 1 tablespoon sesame seed oil; 1 tablespoon Mustard seeds; 1/2 inch cube asafetida resin; 1 tbssp rasam powder; 2 red chilies, chopped; 1 tablespoon Peeled and crushed ginger; 1 tsp tamarind paste; 1 tbsp lime juice; 1 tbsp dried neem flowers; 1/2 cup Curry leaves; Required Salt; 1/4 cup Coriander leaves with stem, chopped; lunch, Dinner

Lakshmi Sridharan Ph D @cook_19872338

USA

Simply satvik, no onion or garlic. the main ingredients in this recipe are pepper, cumin, and lentils. in addion to Millet. Made my own rasa powder by roasting black pepper corns, cumin seeds, dals, red chilies and etc, To elevate the nutrient status I included ginger also, prepared the rasam in South Indian brahmin style, with tomatoes, tamarin and cooked toor dal. Foxtail millest was cooked with mung in a pressure cooker, later added to rasam and cooked further, Whenn rice is cooked in rasam my dad called it "punar pagam". healing food for restring health #chaitaaNavarathri#Satvik #FF

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30mins

5 servings

1 cfoxtail Millet
1/4 cMung
1/4 cuptoor dal
1 tablespoonPepper corns
1 tablespooncumin seeds
1 tbspcoriander seeds
1/2 tspturmeric powder
1 tablespoonsesame seed oil
1 tablespoonMustard seeds
1/2 inchcube asafetida resin
1tbssp rasam powder
2red chilies, chopped
1 tablespoonPeeled and crushed ginger
1 tsptamarind paste
1 tbsplime juice
1 tbspdried neem flowers
1/2 cupCurry leaves
Required Salt
1/4 cupCoriander leaves with stem, chopped
lunch, Dinner

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Steps

30mins

1

Make a checklist. Keep the necessary items nearby.
2

Make a checklist. Keep the necessary items nearby.
3

Add 2 cups of water to toor dal in a bowl and cook in a pressure cooker. soak foxtail plus mung with4c water for 30 mins, drain rinse a few times cook with 4c water in pressure cooker. Keep the bowl with toor dal in the cooker, place the bowl with foxtail plus mung above the toor dal bowl, While these are cooking attend to rest of the chores
4

Soak the asafetida resin in ¼ cup of boiling water in a small bowl. Soak the tamarind in ¼ cup of boiling water
in a small bowl.
Lightly fry the pepper corns, cumin, 1tbsp curry leaves, coriander seedsand black cumin in a pan over medium heat. Until aromatic. Cool and grind to make a powder.
5

In a heavy bottome saucepan heat 1tbsp oil over medium heat, add mustard seeds let it pop open, add neem flowers. add red chilies, ginger and turmeric powder, curry leaves, sautee for a minute or two. Add tomatoes and fry in hot oil. let them get soft. add 4c watet. Add tamarind water. Let boil.
6

The dal along with the water.
Add 4 cups of water and bring to a boil. Add the roasted and ground pepper cumin and etc.. Add the cooked dal, boil for 2 minutes. Salt to taste. Garnish with cilantro. aromatic rasam ready
7

Add the cooked foxtail plus mung to the rasam. Stir, continue cooking over medium heat with stirring. check the salt, transfer to a serving bowl. You may serve the punar pagam with stirfried vegetables, pappad or chips. Enjoy hte satvik food
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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on March 25, 2026 01:33

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography