‘Navane Menthya Pulav’, Foxtail Millet Pulav/Pilaf with Fenugreek Leaves

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19.11.12

'Navane Menthya Pulav', Foxtail Millet Pulav/Pilaf with Fenugreek Leaves

 

Last week was very busy. As some of you who follow me on Facebook already know, I actually managed to re-blog all the recipes I had lost earlier due to the virus attack. I am really proud of myself for being able to put back all your favorite recipes back on the blog but it hasn’t been easy. I pray that something like this doesn’t happen to any of my fellow bloggers.

While I have been slogging it off, it looks like the rest of the world has been busy holidaying! There’s something in the air during the month of November…  holiday mood starts slowly trickling in! Everybody starts to take things slow and easy. Work doesn’t seem too important and deadlines get blurred. Almost everybody I know are either planning a vacation or just back from one.

 

foxtail millet

 

Unfortunately it doesn’t look like we can really be on a holiday anytime soon. For the time being I just have to put my feet up, sit on my terrace soaking in the winter sun, make myself something warm and comforting to eat and believe that I am on a holiday!! I am planning on doing just that.

 

Fenugreek leaves, Methi, Manthya Soppu

 

Other than my never-ending mugs of teas, I always crave for hearty spicy food when it’s cold. Pulavs are an all time favorite! Pulav, Pulao or Pilaf are Indian one pot meals where rice and vegetables (meat or poultry) are cooked along with lots of herbs and spices. There are several variations of this in different regions of the country, each being only tastier than the other. The best thing about this wonderful one pot meal is that it’s easy to make and you can always come up with a new herb, spice and vegetable combinations depending on what’s in season.

 

'Navane Menthya Pulav', Foxtail Millet Pulav/Pilaf with Fenugreek Leaves

 

Today I made a very easy Navane Menthya Pulav or Foxtail Millet  and fenugreek leaves Pulav. Lovely fresh fenugreek leaves are cooked along with millets instead of the traditional rice for an interesting variation of Pulav here. Foxtail millet cooks really fast which makes this the perfect quick meal which is wholesome and nutritious. It’s easy and made with very simple ingredients. Since foxtail millet is quite neutral in taste it can be cooked with almost any herb and vegetable.

 

'Navane Menthya Pulav', Foxtail Millet Pulav/Pilaf with Fenugreek Leaves

 

Notes:

I am pretty sure many other millets and grains can work well in Pulav recipes. Try to experiment instead of sticking to rice always.

You can of course make this dish using rice also. Reduce the water to 2 cups if using rice instead of foxtail millet.

Foxtail millets are available in most Organic Stores of Bangalore.

Increase the amount of tomato in the recipe for a more tangy juicy version of the dish.

Increase or decrease the number of chilies depending on how much heat you can handle.

Different kinds of finely chopped vegetables and other greens like spinach can also be added to add color, texture, flavour and make this more nutritious.

 

'Navane Menthya Pulav', Foxtail Millet Pulav/Pilaf with Fenugreek Leaves

 

Ingredients:

  • 2 tbsp coconut oil (or any other oil)
  • 1 inch piece of cinnamon
  • 2 cloves
  • 3-4 cloves of garlic
  • 1/4 cup of sliced onions
  • 1-2 green chilies
  • 1/2 cup of chopped tomatoes
  • 1 firmly packed cup of fresh fenugreek leaves
  • 1 cup foxtail millets

 

Pound the garlic, cinnamon and cloves together into a coarse paste.

Heat oil in thick bottomed vessel. Add the sliced onion and green chili and sauté it till it’s soft. Now add the garlic and spice mixture and fry till it no longer smells raw. Toss in the the chopped fenugreek leaves and fry for minute till it wilts. Now add the chopped tomatoes and foxtail millets and mix well. Add 3 cups of boiling water, season with salt, cover and cook in low flame for 5-7minutes. Open the lid and check if it’s cooked. If all the water has dried out and the millets looks a little undercooked and chewy, add another 1/2 cup of hot water and continue to simmer till it’s cooked soft and fluffy. Millets tend to absorb a lot of liquid so they dry up very fast, leave a little bit of the liquid, turn off the heat and cover till you serve. Serve hot with some natural yogurt, raita or some fresh salad.

 

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13 comments :

  • Jim

    My name is Jim and I want to know if you carry or can order MILLET seed or stokes seed, to be picked up from your location. I’m looking for 100 pcs of the 50lbs size MILLET seeds bags.
    Please send me a formal quote invoice for the total cost of all 100 bags to be picked up from your location, including all applicable sales taxes and credit card surcharges so we may proceed with full payment processing, prior to pick-up.
    Regards,
    MR.Jim

  • Chithra

    Thanq Chinmayee! Unfortunately the shops near by do not have the right millet, they call something with similar looks as Navane:-(
    I shall try in an organic store . God bless you for all the effort that you have put in to make others’ life more easier and cooking more interesting.

  • ygn

    Hi Chinmayie,
    I think you are the one I am just looking for. I live in USA and am eating Quinova (also called Keen-wah) I plan to visit India shortly for a six month stay. Can you please give the Indian substitute for Quinova ? I am sure as a researcher you should be able to help me.
    ygn6663@gmail.com

  • ananthan

    i have purchased navane and cooked which i am unable to eat even with the sambar and curry. will you kindly enlighten me how to cook from nave and quantum water to be added for well cooking etc.,

  • Sandhya

    Hi Chinmayie, I am wondering what this millet is. I bought something called as Navane from store and cooked. It doesnt easily cook and has an outer skin which makes it difficult to eat. Do you get this millet without the outer skin?

    • Chinmayie

      I think you bought the whole Navane with the husk on! You need to buy Navane Akki or Foxtil millet rice which is how it’s normally sold in most places, without the skin.

  • Hannah

    What a beautiful dish! Your photos are stunning. I’ve just discovered cooking with millet and I’m hooked. I can’t wait to make your pulav. I’m so sorry you had to re-blog entries…you definitely deserve a vacation!

  • Revati

    Ooh, I have been on a trip to eat less rice too. Experimenting with dalia, Im sure this would work with broken wheat too, right? Going to try this soon!

    • Chinmayie

      This recipe can work perfectly well with dalia. Start with 2 cups of water and increase if needed. I think dali a can take a little longer to cook than millets though.

  • Jackie

    Your new site is gorgeous! If you are on WordPress.org, there is a back up plug in that you can set to automatically back up your site every week. SO sorry you had to re-blog everything, so much work!

  • Brooke (Crackers on the Couch)

    Chinmayie! This looks tremendous! You did a great job getting everything back up and you definitely deserve a break!!

  • Tanvi@SinfullySpicy

    You know how much I love methi Chinmayie! I have been adding it to quinoa a lot these days & it has definitely changed my liking for the grain. I use millet flour a lot but never tried the pearls..this pilaf looks soo good as a quick brekkie or lunch! Love the methi picture!

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