Food Voyager

Best dish – Foxtails millet sundal for Navratri by Exec Chef Yashwant Singh Rana

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.

Foxtails millet sundal for Navratri by Exec Chef Yashwant Singh Rana, Ramada Bengaluru Yelahanka
Foxtails millet sundal for Navratri by Exec Chef Yashwant Singh Rana

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, Ramada Bengaluru Yelahanka
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 Millet Best dish - Foxtails millet sundal for Navratri by Exec Chef Yashwant Singh Rana
Foxtail millet

Ingredients

image 17 Best dish - Foxtails millet sundal for Navratri by Exec Chef Yashwant Singh Rana
Cucumber
  • 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 dressing

Pomegranate
pomegranate
  • Pomegranate juice      50 ml
  • Black pepper                3 gms
  • Salad oil                        15 ml
  • Salt                                to taste

Preparation

  1. Soak the foxtails about 30 minutes.
  2. After boiled until cooked.
  3. Heat the sauce pan and put the oil and add mustard seed, curry leaf and Fried gram.
  4. Add this above mixture with boiled Foxtails and mixed well.
  5. Add chopped cucumber, pineapple, grated coconut, pomegranate seed.
  6. Add the pomegranate dressing and Seasoning with salt
  7. Garnish with grated coconut, curry leaf and pomegranate.

Read More: Food Voyager

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