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Millet Tabbouli


  • 125 g (1½ small tea cups) whole foxtail millet (kangni/korra/navane/thinnai)
  • 75 g cucumber
  • 150 g red tomato
  • 30 g onion
  • 15 g fresh coriander leaves
  • 15 g mint (substitute some of the herbs with parsley if you can find it)
  • 12 cloves garlic, crushed
  • ½ tsp unrefined salt
  • ¼ tsp ground black pepper
  • ½ a green chilli, finely chopped
  • 2-4 tsp freshly squeezed lime juice
  • ½ tbsp black sesame seeds


Cook the millet grains in 1½ – 2 times its volume of water, until firm to the bite. Do not overcook (to avoid the grains becoming mushy). Chop the vegetables and leaves fine and mix with the spices, crushed garlic, green chilli, lime juice, seeds 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 wheat.

Serves 4


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