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: https://millets.wordpress.com/
Cooking Time : 30 min
Serves : 2
- Little millet (saamai) – 1/2 cup (100 g)
- Carrot – 1 No
- Potato (urulai) – 1 No
- Fresh peas – 50 g
- Shallots (chinna vengayam) – 10 Nos
- Green chilli – 1 No
- Red chilli – 3 Nos
- Ginger – 1 inch
- Turmeric powder – 1 tsp
- Coconut oil – 25 ml
- Salt – 1 tsp
- Water – 1 cup (200 ml)
- 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.
- 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.