Millet Tabbouli


  • 125 gms (or 1.5 small tea cups) foxtail millet, whole grains (kangni/korra/navane/thinnai)
  • 75 gms cucumber
  • 150 gms red tomato
  • 30 gms onion
  • 15 gms fresh coriander leaves
  • 15 gms mint (substitute some of the herbs with parsley if you can find it)
  • 12 garlic cloves
  • 1/2 tsp rock salt
  • 1/4 tsp ground black pepper
  • 1/2 green chilli
  • 2-4 tsp freshly squeezed lime juice
  • 1/2 tbsp black sesame


Cook the millet grains in 1.5-2 times water, till firm to the bite. Do not overcook to avoid the grains becoming mushy. Chop the vegetables fine and mix with the spices, crushed garlic and the cooked millet. Serve with hummus. Tabbouleh is a Middle Eastern salad dish that is traditionally prepared with bulgur (broken wheat). Indian indigenous millets are a local alternative that tastes very similar and has a higher nutritive value than

Serves 4