Millet Vegetable Khichdi (Thinai/Varagu/Any Millet)

         Millet Vegetable Khichdi (Thinai/Varagu/Any Millet)

Perfect for: Light and healthy dinner 

Prep Time: 10 mins

Cook Time: 25 mins

Serves: 2–3

Ingredients:

Millet – 1 cup (Thinai / Varagu / Kuthiraivali – any millet)

Moong dal – ½ cup

Water – 4 cups

Onion – 1 (sliced)

Tomato – 1 (chopped)

Carrot – 1 (chopped)

Beans – 6–8 (chopped)

Green chilli – 1 (slit)

Ginger – 1 tsp (grated)

Mustard seeds – 1 tsp

Cumin seeds – ½ tsp

Curry leaves – few

Asafoetida – a pinch

Turmeric powder – ¼ tsp

Ghee / Oil – 1 tbsp

Salt – to taste

Coriander leaves – few (for garnish)

Method:

Roast Millet & Dal (optional): Dry roast millet and moong dal separately for 2–3 minutes until aroma comes. (This step helps in non-sticky texture.)

Pressure Cook: In a pressure cooker, add the roasted millet and dal with 4 cups of water, turmeric, salt, and the chopped vegetables. Cook for 3–4 whistles.

Temper: In a small pan, heat ghee or oil. Add mustard seeds, cumin, asafoetida, green chilli, grated ginger, and curry leaves. Sauté till the mustard splutters.

Mix & Simmer: Open the cooker, mash the khichdi slightly, and pour the tempering over it. Mix well. If too thick, add hot water to adjust consistency.

Garnish & Serve: Add fresh coriander leaves and serve hot with curd, pickle, or coconut chutney.

Serving Suggestion:

Pair it with raita, appalam, or a simple onion-tomato chutney for a complete meal.