Barnyard Pulihora
A wholesome take on the classic Andhra Pulihora, this version swaps rice for fibre-rich barnyard millet. With tamarind, sesame, and a bold tempering, Padma Kumar’s recipe brings together tradition, flavour, and nutrition.
Main Course
20 posts
Browntop Dindigul Thalappakatti Biriyani
This iconic Tamilian biriyani is made with indigenous browntop millet instead of rice, creating a delicious and wholesome dish.
Foxtail Awadhi Chicken Biryani
Innate to Lucknow, the Awadhi Biryani features alternate layers of fragrant, long-grained rice with meat cooked in aromatic spices. In this version, the rice is replaced with nutty foxtail millet.
Jowar Dal Dhokli
Made by boiling jowar dumplings in toor dal and served warm, this Rajasthani Dal Dhokli is the ultimate comfort meal on a winter day. .
Proso Millet Mushroom Risotto
A vegetarian risotto made with proso millet, mushrooms, and carrots, this adaptation of the popular Italian dish is just as creamy and satisfying.
Jowar Buttermilk Ambil
A traditional Maharashtrian beverage made with millet flour, water, curd or buttermilk, and spices, Jowar Ambil is refreshing and nourishing, making it perfect for hot afternoons.
Jowar Moti Pulao
This slow-cooked pulao combines the earthy goodness of whole jowar grains with seasoned, aromatic chicken meatballs. Topped with crisp, fried onions, it makes for a flavour-packed meal.
Foxtail Mudde With Nandu Rasam
Traditionally made with ragi, mudde is a soft, steamed dough shaped into balls. Owing to its sticky consistency, it is swallowed without chewing, and calls for a soupy accompaniment. Here, it is served with a nandu (crab) rasam.
Little Millet Minapa Rotti
The Minapa or Dibba Rotti is an Andhra delicacy. A thick, savoury pancake with a crisp crust, it can be had for breakfast or as an accompaniment to a main dish. In this recipe, the traditional homemade rice rava (made from coarsely ground rice) is replaced with little millet rava.
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