Foxtail Millet Gongura Rice (Sorrel Leaves Millet Rice - Andhra / Telangana style)

 

           Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of  FOXTAIL MILLET GONGURA RICE is just for you, where I substituted rice with millet. Very yummy and easy to prepare, this diabetic friendly dish can be served for breakfast, lunch / dinner, evening snack or as a lunch box meal. So it is a great option to use up any leftover cooked millet. Enjoy just as it is or with pickle or papad for a comforting meal.

          Gongura (Sorrel Leaves) is widely used in many ways in Andhra / Telangana cuisine. The leaves are naturally sour in taste and it is also used to make pickles, dal, chutney and non-veg. dishes. So check out the step by step pictorial recipe to prepare this wholesome one pot dish. 

         Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal when you run out off time or when you have those hungry pangs. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, chips, papad or fryums.

Spice powder - 

2 tbsp. sesame seeds

1 tbsp. coriander seeds

1 tbsp. chana dal

1 tsp. urad dal

1/2 tsp. fenugreek seeds

3-4 dry red chilies

Other Ingredients - 

• 1/2 cup Foxtail Millet, Soaked for 1-2 hours
• handful of gongura leaves, washed, drained and finely chopped
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 whole dry red chilies
• 1/4 tsp. asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1-2 green chilies, slit
• 2 tbsp. roasted peanuts / cashew nuts
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Pressure cook the soaked Foxtail Millet in 1 cup water for 3-4 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.

          Dry roast all the dry spices till you get a nice aroma. Set aside to cool and then grind into a smooth powder. Keep aside. 

          Wash, drain and finely chop the gongura leaves. Keep aside. 

           Heat oil in a pan and temper with red chilies, cumin seeds and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies and curry leaves. Sauté for a few seconds.

          Now add the chopped gongura leaves, turmeric powder and salt. Mix well and sauté till it is wilted and the moisture has evaporated.

          Next add 2 tbsp. of the spice powder, peanuts and the cooked millet. Stir fry for 2-3 minutes on a medium flame till the millet is well coated with the masala. 

          Garnish with coriander leaves and enjoy just as it or with pickle and papad for a comforting meal. 

Dry roast all the dry spices till you get a nice aroma. Set aside to cool & then grind into a smooth powder. Keep aside. 

                    Wash and drain the gongura leaves.

                      Finely chop them  and keep aside. 

Heat oil in & temper with red chilies, cumin seeds & mustard seeds. 

After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies & curry leaves.

Add the chopped gongura leaves, turmeric powder & salt. Mix well & sauté till it is wilted & the moisture has evaporated.

Add 2 tbsp. of the spice powder, peanuts & the cooked millet. Stir fry for 2-3 minutes on a medium flame till the millet is well coated with the masala. 

                          Garnish with coriander leaves.

       Enjoy just as it or with pickle & papad for a comforting meal.