Thinai Kuthiraivali Thengaai Saadham (Double Millet Coconut Rice)

As I said we can prepare almost all variety rice using millets, today I tried using a combination of foxtail millet and barnyard millet. It tasted so good more than I expected. I have already posted few MILLET RECIPES.... Check out that too....

Cooking time: 10 mins

Serving: 2

Ingredients:

Foxtail millet - 1/4 cup
Barnyard millet - 1/4 cup
Grated coconut - 1/2 cup (tightly packed)
Mustard seeds - 1/4 tspn
Uraddal - 2 tspn
Channadal - 1 tspn
Red chilli - 2
Curry leaves - few
Asafoetida - 1/8 tspn
Coconut oil - 1 1/2 tbsn
Salt to taste

Method:

1. Grab all the ingredients.

2. Wash both the millets together. Add 1 cup of water. Place the vessel inside the IP over the trivet. Press the manual or pressure cook mode for 6 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

3. Open the lid. Fluff the millets using a fork. Keep it aside.

4. Heat a kadaai. Add oil, mustard seeds, uraddal, channadal. Fry until the dals becomes golden brown.

5. Add Curry leaves, red chillies.

6. Add grated coconut, salt, asafoetida. Saute for 2 mins. Switch off.

7. Add the cooked millets. Mix well.

8. Super grainy millet coconut rice is ready to serve.

Notes:

The dals becoming golden brown is must to get crunchy texture while having every spoon of the rice.
You can try the recipe with any one millets too.

PRESSURE COOKER METHOD FOR COOKING MILLET:

Cook the millet mixture with water 1/2:1 in pressure cooker for 2 whistles without soaking. Then follow the rest steps as above.