Achari Baingan Kuthirvaali Sorru, a healthy and spicy millet grains recipe flavored with Achari / Pickling Spices. Kuthirvaali grains can be replaced by Samai or Varagu. This is an easy to prepare recipe and requires simple ingredients. I have cooked millet grains using pan. If you try cooking with pressure cooker, the grains may turn mushy. Mushy Millet works well with Curd rice, Sambar rice or Pongal. If you are looking for more millet based recipes, then do check my page on millets.
Brinjal can be replaced by cauliflower, Brussels sprouts, broccoli or any vegetable of your choice. You can prepare achari spices well in advance to save some time. For better results, serve this dish hot with pickle or any dry sabzi / poriyal. I tried this recipe some 2-3 months back and totally forgot about this. Finally, posting it now before it becomes too old to post. Some of the recipes tried with achari spices which you can refer, Achari Prawns Pasta, Achari Mushroom Pulao, Achari Gobi Brussels sprouts, Achari Murg Tikka, Achari Paneer Tikka Biryani and Achari Kela. If you try any of my recipes, do share your feedback.
- To Roast & Grind : (Pickling Spices)
- • 1 tsp fennel seeds (saunf)
- • 1 tsp mustard seeds
- • 1/4 tsp fenugreek seeds
- • 1/4 tsp kalonji (onion seeds)
- • 1 tsp cumin seeds
- • 4 dry red chilies
- • 1/2 cup chopped Brinjal / Eggplant
- • 1/2 cup Kuthirvaali / Barnyard Millet – washed & soaked in water for 20 mins
- • 1 medium sized onion - finely chopped
- • 1 tbsp ginger-garlic paste
- • 1/4 tsp turmeric powder
- • 1/2 tsp red chili powder
- • 1 tsp mustard seeds
- • salt to taste
- • 5-6 curry leaves
- Wash Kuthirvaali and soak in water for 20 minutes. Drain the water completely and cook in enough water till grains are cooked. We do not want mushy grains, so cook accordingly. Remove from the heat and allow to cool.
- To prepare Pickling spices, dry roast all the ingredients mentioned under "to roast & grind" for few mins and remove from the heat. Grind it in a mixer to coarse powder. Keep aside. Heat 1 tbsp oil in a pan or kadai. Temper mustard seeds and curry leaves. Add chopped onions and cook for a while. Add ginger-garlic paste and stir well.
- Add chopped brinjal, turmeric powder, chili powder and ground spices mixture. Mix well everything and let it cook closed on low-medium flame for 5-8 minutes. Now, add cooked kuthirvaali and mix well with the masala. Cook for another 2 minutes and remove from the heat. Serve hot.
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