Millet Kichadi

Millet Kichadi is our family’s favorite breakfast. Generally I prepare this nutritious kichadi on my son’s exam day as it helps to keep him alert & afresh during his exam even if he had slept for 2 or 3 hours in the previous night. All ingredients in this kichadi are rich in micro-nutrients and make this kichadi a complete food. I used little millet or saamai here and you can try with other similar millets also.

Please check this link to know more about millets:

Cooking Time : 30 min

Serves : 2


  1. Little millet (saamai) – 1/2 cup (100 g)
  2. Carrot – 1 No
  3. Potato (urulai) – 1 No
  4. Fresh peas – 50 g
  5. Shallots (chinna vengayam) – 10 Nos
  6. Green chilli – 1 No
  7. Red chilli – 3 Nos
  8. Ginger – 1 inch
  9. Turmeric powder – 1 tsp
  10. Coconut oil – 25 ml
  11. Salt – 1 tsp
  12. Water – 1 cup (200 ml)

Cooking Directions:

  • Wash all vegetables.
  • Wash millets, drain water completely and keep them aside.
  • Peel shallots & fresh peas.
  • Peel off potato skin.
  • Cut carrot & potato into small dices.
  • Chop onions & ginger finely.
  • Slit green chilli & break red chillies into halves.
  • Heat pressure cooker with oil in medium flame.
  • Add onions, green chilli, red chillies, ginger, turmeric powder and vegetables & saute for a minute.
  • Pour water into cooker, add millets & salt and bring them to a boil.
  • Close the cooker & simmer for 5 min.
  • When the pressure is released, gently mix kichadi with wooden spatula.
  • Serve hot millet kichadi with coconut chutney.

Please Note:

  • If you are trying this recipe with other millets like panivaragu or thinai you may have to adjust the water & time (for pressure cooking) accordingly.
  • I avoid tempering here as I feel it affects earthy flavor of millets; but if you want you can do the tempering with mustards & curry leaves before adding onion. 
  • Combination of red chilli, green chilli & ginger makes kichadi so delicious & aromatic.
  • You can try with other flavorless vegetable oil also but I must admit that coconut oil is one of the reasons behind its taste.

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