Millet Khichdi
I have made this khichdi with foxtail millet which is known as Thinai arisi in Tamil and Korra Biyyam in Telugu. However you can use any other kind of millets like kodo millet (varagu), barnyard millet or little millet (sama). Foxtail millet is available in 2 forms – hulled and unhulled. Use the hulled foxtail millet for this recipe. This particular kind of millets are considered very heaty to the body so a lot of people avoid consuming them during summer. I also know a lot of people combine foxtail millet with rice because they cannot with stand the heat generated in the body. My mom would always soak them overnight and then cook them as this is another way to bring down the heat generating qualities. Soaking the millets not only help in better absorption of nutrients but also helps to reduce the phytic acid in the grains. Some kinds like kodo millet can be cooked right away without any soaking as they cook very fast. As with any khichdi, this khichdi recipe is also made with yellow moong lentils (moong dal). Vegetables like carrots, bell peppers, green beans, tomatoes and green peas go well in this. Sometimes I also add spinach or methi leaves if I have some. For more millet recipes, You can checkLemon MilletMillet PulaoMillet DosaRagi MuddeRagi Malt Related Recipes
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