Foxtail Millet Tomato Rice

            Check out this simple South Indian breakfast recipe of Tomato rice, where I substituted rice with Foxtail Millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, coconut chutney, chips, papad or fryums. Besides having for breakfast, they can be packed for a lunch box meal, picnic meal or served as an evening snack too. So check out the step by step pictorial recipe to prepare this one-pot meal.

            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. So it is recommended to include it in our daily diet. 

          So this recipe has been adapted from the classic South Indian breakfast - Tomato rice or Takkali Sadam, especially popular in Tamil Nadu. This is a very quick and an easy recipe that is just ideal when you run out off time or when you have hungry pangs. 

• 2 cups cooked Foxtail Millet
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• 2-3 tomatoes, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. sambar powder
• 1 tbsp. coriander leaves, chopped 

            Heat oil and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds. 

          Then add the onion, garlic, ginger, curry leaves and green chilies. Stir fry till light brown. 

          Add the chopped tomatoes, turmeric powder, sambar powder and salt to taste. Cook on a medium flame till it is mashed up. 

          Now add the cooked millet. Mix everything well and stir fry for 2-3 minutes. 

           When done, switch off the flame and garnish with coriander leaves. Serve as it is or with or pickle, raita, chips, fryums or papad.

                              Heat oil and temper with the dry red chilies & mustard seeds. 

               After it stops spluttering, add urad dal & asafoetida. Sauté for a few seconds. 

                 Add onion, garlic, ginger, curry leaves & green chilies. Stir fry till light brown. 

                      Add chopped tomatoes, turmeric powder, sambar powder & salt to taste. 

                      Cook on a medium flame till it is mashed up. 

                              Now add the cooked millet. Mix well & stir fry for 2-3 minutes. 

                         When done, switch off the flame & garnish with coriander leaves. 

                                 Serve as it is or with or pickle, raita, chips, fryums or papad.