Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice)
Simple but spicy millet rice recipe with foxtail millet and tomatoes
Millets are the ancient grains mainly grown as fodders earlier have found a beam of light in this new age as super foods. Foxtail Millets are one such variety of millets, which are also known as Thinai in Tamil. This foxtail is rich in smart carbohydrates, which doesn't let the sugar level shoot up drastically, and is also rich in dietary fibres and minerals. Hence, it is beneficial in reducing the bad cholesterol in our body.
Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice) is a delicious way of cooking the foxtail millets flavoured with spicy tomatoes. The foxtail millets are first cooked on their own, later a spicy tomato rice paste is prepared and the millets are tossed into it. It also makes for a healthy alternative to rice. Foxtail Millets are pretty heavy and keeps you full for hours, hence it is advised to consume the millets in small portions at a time. Serve the Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice) along with Tomato Onion Cucumber Raita Recipe and Elai Vadam Recipe for lunch.
If you like this recipe, try more recipes like
- 1/2 cup Foxtail Millet
- 2 Onions , thinly sliced
- 5 Tomatoes , roughly chopped
- 4 cloves Garlic
- 1 teaspoon Ginger , roughly chopped
- 2 Green Chillies , slit
- 1 teaspoon Fennel seeds (Saunf)
- 1-1/2 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 tablespoon Cooking oil
- Salt , to taste
How to make Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice)
To begin making Thinai Thakkali Sadam Recipe (Foxtail Millet Tomato Rice), we first start with cooking the foxtail millets. Wash the foxtail millets under running tap water nicely, drain and transfer it to the pressure pan. Add around 2 cups of water, season with salt and pressure cook for 4 whistles and keep aside. Once cool, fluff up the cooked millets with a fork.
Now to prepare the tomato rice, heat oil in a pan, add the mustard seeds and let it crackle.
Add in the curry leaves and let it splutter.
Roughly pound the garlic cloves, ginger and fennel seeds using a pestle and mortar and add it to the pan, let it cook for a minute.
Add the sliced onions and saute until it turns translucent.
Now, add the tomatoes, green chillies, kashmiri red chilli, turmeric powder, season with salt and mix well.
Let this tomato mixture cook until it turns soft and mushy, this will take around 10 minutes.
Once the tomato mixture is cooked well and is thickened to a paste consistency, add in the cooked foxtail millets and gently toss everything together.
Close it with a lid, cook for 5 minutes and let the foxtail millet absorb all the the tomato mixture flavour into it.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.