Foxtail Millet Lemon Rice Recipe-Elumichai Thenai
Healthy millet rice recipe with onions, carrots sauteed with ginger, turmeric and other spices.The Lemon millet recipe is packed with flavors from lemon, green chillies and curry leaves. The millet adds to the nutrition and fiber to the diet and making it a perfect lunch box for kids.
Foxtail Millet Lemon Rice Recipe also known as Elumichai Sadam in Tamil is a healthy version of the rice dish that is made from thinai, also known as foxtail millets. The Lemon millet recipe is packed with flavors from lemon, green chillies and curry leaves. The millet adds to the nutrition and fiber to the diet and making it a perfect lunch box for kids.
Did You Know: Foxtail millet (Thinai) is a millet that is high in carbohydrates, rich in fiber and minerals such as copper and iron. Millets release sugars slowly and thus have a low glycemic index making it a super food for diabetic.
Here are a few more millet recipes to try
- 1 cup Foxtail Millet
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1/4 cup Raw Peanuts (Moongphali)
- 1/4 cup Carrot (Gajjar) , chopped
- 1 sprig Curry leaves , roughly chopped
- 1 inch Ginger , grated
- 2 Green Chillies , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 Lemon , juiced
- Salt , to taste
- 1 tablespoon Sesame (Gingelly) Oil
- Coriander (Dhania) Leaves , a small bunch finely chopped
How to make Foxtail Millet Lemon Rice Recipe-Elumichai Thenai
To begin making the Lemon Millet Recipe, make sure you have some cooked millets ready. It helps using a day old millet as the grains will be separated out well. To cook millets, add the cup of millets in a pressure cooker, add 1-1/2 cups of water and pressure cook for couple of whistles. Once cooked the millets should be grainy.
Keep the remaining ingredients handy, as this recipe will be made in a jiffy.
Heat oil in a heavy bottomed pan or kadai, add the mustard seeds, the urad dal and peanuts. Allow them to crackle and the dal and the peanuts to get roasted well until it gets a golden brown color. Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw.
Once the dal is golden brown and roasted, add the curry leaves, ginger, green chillies, turmeric powder and stir for a few seconds.
Add carrots and saute for about a minute or two, till the carrots are softened.
Once the carrots are softened, add the cooked foxtail millet, sprinkle some salt and give it a good stir until all the ingredients have combined well and the millets gets well coated. Turn the heat to low, cover the pan and allow the lemon millet to steam along with the seasonings for a couple of minutes.
After a couple of minutes, squeeze the lemon juice and give the millet a good stir. Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and stir in the chopped coriander leaves and serve.