Foxtail Millet Cranberry Rice - South Indian style

 

           Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of  FOXTAIL MILLET CRANBERRY 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.

         This dish is a spicy and tangy millet recipe using cranberries that are naturally sour in taste. At times you can use lemon juice or tamarind pulp for more tanginess. It is also a perfect picnic meal that can be served with any chips or pickle. It is also a quick dish if you already have some cooked millet sitting in the refrigerator. 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.

          Cranberry, on the other hand, has a lot of healthy benefits. It is a rich source of vitamin E and C. It also prevents urinary problems, is good for the heart, lowers blood pressure, reduces inflammation, improves cholesterol, etc. 

• 1/2 cup Foxtail Millet, Soaked for 1-2 hours
• 1 cup fresh cranberries, rinsed & drained
• 1-2 tbsp. oil
• 1/2tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 dry red chili, broken
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1-2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 2 tbsp. roasted cashew nuts 
• 1-2 tbsp. coriander leaves, chopped

          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.

           Add the cranberries to a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. 

          Simmer on a low to medium flame till all the water has evaporated. It should turn soft and mushy. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and cumin seeds. 

          After it stops spluttering, add the dry red chili, peppercorns, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked millet, cranberry paste, salt to taste and cashew nuts. Mix everything well and sauté for 2 minutes.

          When done, switch off the flame and garnish with coriander leaves. Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Add the cranberries to a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

Simmer on a low to medium flame till all the water has evaporated. It should turn soft and mushy. Keep aside. 

         Heat oil in a pan & temper with mustard seeds and cumin seeds. 

After it stops spluttering, add the dry red chili, peppercorns, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked millet, cranberry paste, salt to taste & cashew nuts. Mix everything well & sauté for 2 minutes.

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

Serve with papad, chips or fryums for a nice comforting breakfast / meal.