Foxtails millet sundal for Navratri is Exec Chef Yashwant Singh Rana, Ramada Bengaluru Yelahanka favourite dish .
He likes to cook this delicious meal for which he has shared the recipe for Today’s Traveller’s readers to try and make it at home.
Our campaign “What is your favourite dish to cook during Navratri?” received tremendous response from India’s top Chefs, who shared their Favourite Dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.
The Navratri festival in mid-April has 9 days of festivities and puts the spotlight squarely on what is traditionally known as Navratri food. Incidentally, these meals rank amonst the most nutritious and diet-friendly meals in the world.
You might ask what is Foxtail and what is Sundal. Well, Foxtail is a common Indian millet called Kangni or Kakum in Hindi and is rich in protein, dietary fibre, and healthy micros. Sundal is a stir fried legume dish popular in South India.
Foxtails millet sundal by Exec Chef Yashwant Singh Rana, Ramada Bengaluru Yelahanka is an easy to make, quick dish with a wonderful addition of cucumber, pineapple, grated coconut, and pomegranate seed
Happy Navratri! Happy Cooking with Foxtails millet sundal for Navratri by Exec Chef Yashwant Singh Rana.
Foxtails millet sundal for Navratri by Exec Chef Yashwant Singh Rana
Portion: – 1 person
Preparation time: – 15 minutes
- Foxtail 100 gms
- Pineapple 20 gms
- Cucumber 15 gms
- Grated coconut 20 gms
- Curry leaf 6 pcs
- Mustard seed 3 gms
- Fried grams 3 gms
- Red chilly 1 no.
- Salt to taste
- Pomegranate juice 50 ml
- Black pepper 3 gms
- Salad oil 15 ml
- Salt to taste
- Soak the foxtails about 30 minutes.
- After boiled until cooked.
- Heat the sauce pan and put the oil and add mustard seed, curry leaf and Fried gram.
- Add this above mixture with boiled Foxtails and mixed well.
- Add chopped cucumber, pineapple, grated coconut, pomegranate seed.
- Add the pomegranate dressing and Seasoning with salt
- Garnish with grated coconut, curry leaf and pomegranate.
Read More: Food Voyager