Foxtail Millet (Korra) – 1 measure
Water – 2 measures
Lemon juice
Curry Leaves
Green Chillies
Mustard, Jeera, Urad dal etc for seasoning
Peanuts
Oil
Salt to taste
Cook foxtail millet in water (open or in cooker) till the millet turns soft. Prepare the seasoning with mustard seeds, jeera, curry leaves, green chillies and anything else you use. Saute the peanuts till they turn brown. Add all this to the cooked millet. Add lemon juice and salt. Mix well and serve.
Wonderful site and information. But I still need a proper, basic recipe/method to cook the various millets… When you say “cook open” I don’t really know — cook for how long or in how much water? Do all millets have the same cooking time?Which method of cooking produces separate grains and which produces sticky grains… This information would be really helpful!
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Foxtail millet when cooked in the pressure cooker will be done in 3 whistles. Please try the cooker first and see if you find the rice to be to your liking. If you want it softer, add 2.5 – 3 times water and see. Once you know how the cooked millet looks, you can cook in an open vessel if you prefer that. Foxtail millet, little millet, Kodo millet can be cooked like white rice in the pressure cooker. 3 whistles should be enough. The amount of water you add can vary from 2-3 measures for 1 measure of rice depending on your preference of the texture of cooked rice. Kodo millet is better cooked with 3 measures of water, it still stays separate and you can use it for lime rice and such items. Little millet rice comes together a bit and would be more suitable for say sambar rice, khichdi, curd rice and such. Foxtail millet also stays separate.
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I have to go home and try this first and then let u know.
suseela
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Look forward to your response after the trail.
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