Magesh Kumar's Blog

Foxtail millet is deceptively simple to cook. Once you get the millet-to-water ratio right, you’re set for a light, hearty, and super healthy pulao.

Pulao itself has a fascinating history. In Sanskrit, pulāka means “ball of rice,” and it was even mentioned in the Mahabharata. The dish traveled through centuries and continents, carried to Europe by Alexander the Great, with the first written recipe credited to Avicenna, the Persian physician. From ancient kitchens to today’s tables, pulao has always been a comforting, versatile dish.

This foxtail millet version is plant-based, nutrient-packed, and works beautifully with a side of raitha (try coconut milk thambulli for a lighter version, or peanut mylk raitha if you like it thick and creamy).

---

Ingredients

Main

• 1 cup foxtail millet / navane
• ½ cup carrots, chopped
• ½ cup beans, chopped
• ½ cup capsicum, chopped
• ½ cup fresh green peas
• 1 stick cinnamon
• 3 cloves
• 1 bay leaf

Masala

• 1 tomato, chopped
• 2 tsp mint leaves, chopped
• 2 tsp coriander leaves, chopped
• 1 tsp fresh ginger, chopped
• 1 tbsp coriander seed powder
• ½ tsp black pepper powder
• ½ tsp cumin powder
• 4 tsp miso paste

Garnish

• 1 tsp coriander leaves, chopped
• 2 tsp grated coconut
• 2 tsp almonds or cashews
• ¼ lemon

---

Directions

1. Prepare millet
   • Soak foxtail millet for 30 minutes.
   • Cook with 1 cup water until about ¾ done (don’t let it overcook).
2. Cook vegetables
   • Boil carrots, beans, and peas with cinnamon, cloves, bay leaf, and just enough water to cover half the vegetables.
   • Once almost cooked, add capsicum and simmer for a couple of minutes.
3. Make the masala
   • Blend tomato, coriander powder, and ginger into a paste.
   • Add this paste to the vegetables and cook until it boils.
4. Combine with millet
   • Add the cooked millet and mix well.
   • Cover and cook on low flame for a few minutes to absorb the flavors.
   • Spread on a plate and let it cool completely.
5. Finishing touch
   • Grind coconut with mint, cumin powder, black pepper, and miso paste.
   • Mix this into the pulao gently.
   • Garnish with coriander, nuts, and a squeeze of lemon.

Serve hot with raw vegan raitha, or swap in coconut milk thambulli for a refreshing side.

---

Chef’s Notes

• Get the millet:water ratio right for the perfect texture.
• Swap in greens like spinach or methi for variety.
• If you like spice, drop a slit green chili into the boiling vegetables (but fish it out before serving unless you’re brave).
• Cooling the grains slightly before mixing helps develop resistant starch, making it healthier for the gut.
• Garnish with nuts instead of oil for better nutrition and flavor.

Note: Blog post image source: internet (unknown photographer)