Thinai Kichadi Recipe
Preparation Time:10 mins | Cooking Time : 20 mins | Serves:2
Recipe Category: Breakfast | Recipe Cuisine: South Indian
Recipe Category: Breakfast | Recipe Cuisine: South Indian
Thinai (Foxtail Millet) - 1/2 cup
Onion - 1 big chopped finely
Tomato - 1 chopped roughly
Ginger garlic paste - 1/2 tsp
Carrot - 1 small finely chopped
Peas - 1/8 cup
Beans - 1/8 cup finely chopped
Turmeric powder - 1/8 tsp
Water - 2 cups
Coriander leaves - to garnish(I didnt use)
Salt - to taste
To temper:
Oil - 1 tspMustard Seeds - 3/4 tsp
Urad Dal - 1/2 tsp
Curry leaves - few
Green Chilli - 1 slitted
Method:
- Rinse thinai and soak it in water for 20mins,Set aside.Heat oil in a pressure cooker - add the items listed under 'to temper' let it crackle then add onion and ginger garlic paste.
- Add tomatoes and saute till raw smell leaves then add the veggies along with turmeric powder and required salt, saute for 2mins.
- Drain water from the thinai and add it along with veggies, give a quick mix.Add water and pressure cook for 3 whistles in low medium flame.Once pressure releases open and fluff it.
My Notes:
- If you are using any other millet no need to presoak the millet just add it directly.
- I used 2 cups of water but if you want more fluffy kichadi then use 1.5 cups.
- You can even add 2 tbsp moong dal along with the millet for extra flavour.
- I haven't added any cashews but you can add it if you prefer to add.
- Serve hot as it might get dried easily.
- You can add a tsp of lemon juice at the last.
- Garnish with coriander leaves finally.
