Tindora/ Ivy Gourd/ Pavakkai Foxtail Millet rice
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Foxtail Millet/ Thinai – 1 cup
  • Onion – ½ small ( sliced)
  • Jeera/ cumin seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Green chilli – 2 (sliced)
  • Hing/ Asafoetida – a pinch
  • Kovakai/Tindora/Ivy Gourd – 15 (Sliced again)
  • Turmeric – ¼ tsp
  • Salt – as per taste To roast and grind
  • Chana dal – 1tbsp
  • Urad dal – 1 tsp
  • Black peppercorns – 1 tsp
  • Coriander seeds – 1 tsp
  • Fenugreek seeds – ¼ tsp
  • Fennel seeds/Sombu – 1 tsp
  • Dry red chilli – 3
  • Grated coconut – 2.5 tbsp
Instructions
  1. Cook the rice or millets in pan or cooker. I made in rice cooker with ½ tsp salt with 3 cups of water for 1 cup of millet rice.
  2. Roast the ingredients under “roast and grind” in medium flame for one minute till the dal turns golden brown.
  3. Now, heat a pan with oil, add the cumin seeds, and curry leaves. Add the onions and green chilli with a pinch of salt.
  4. Add the ivy gourd and saute for a further 1 minute. Now add turmeric, ½ tsp salt, ½ Cup of water and mix well. Turn the flame to low-medium and cook covered until the ivy gourd is half done.
  5. Once the ivy gourd is half cooked, add the ground masala powder and mix well. If needed, add little more water and mix well. The mixture will take another 2 minutes to cook.
  6. It would be thick , little watery with some oil oozed out. Turn the speed to medium to high heat if needed.
  7. Add the cooked millets/ rice to the ivy gourd masala or vice versa and mix nice. Mix slowly so that it wont break the millets/rice.
  8. Serve warm and enjoy with simple appalam/papads/raita or chips.
Recipe by Relish The Bite at https://www.relishthebite.com/tindora-ivy-gourd-pavakkai-foxtail-millet-rice/