Millet Tomato Pilaf
Barnyard (Kutheraivalli) millet – 1 cup (washed & soaked in 1½ cups water)
Tomatoes – 3 medium size, chopped
Onion – 1 medium size, chopped
Garlic – 2 tsp, chopped
Green chillies – 2, chopped
Mint leaves / Coriander leaves – Handful, chopped
Turmeric- 1 tsp
Coriander powder-1 tsp
Salt – to taste
Oil / Ghee – 3 tbsp
Cinnamon – 1 inch piece
Fennel seeds (Soambu/Saunf)- 1 tsp
Bay leaf – 1
Heat oil/ghee in a pressure cooker. Add cinnamon, fennel seeds and bay leaf. Before fennel changes it color, add onions and give it a stir. Add garlic, green chillies, Fry for a minute on medium flame. Add chopped tomatoes and mint/coriander leaves. Add washed, drained millet (keep the soaked water aside) to it and mix well.
Add the soaked water, salt and bring to a boil. Mix well and cook on medium or low flame for about 10-12 minutes.
Serve hot with Onion raita.
For Sprout Pilaf, replace tomatoes with 1 cup of sprouted moong. Add ½ cup of grated coconut, ½ cup of cubed carrots, peas. Avoid turmeric and coriander powder. Replace garlic with chopped ginger.
Recipe Courtesy: Reena Sathyan