Seems like every household is trying out different recipes using millets. My family is not an exception. But my family has been using these millets since a generation and I remember as a kid I had eaten kuthuraivali rice at my maternal grandma's house that had been harvested from her field.
Over a period, we included only cholam (Sorghum), kambu (Pearl millet) and Ragi (finger millet). I am not able to figure out why we had chose to ignore the rest of the grains in this family.
It is generally served breakfast or dinner together withavial, spicy curry either made of mixed vegetables, egg, fish or stews made with either meat or chicken curry and coconut chutney.
Idiyappam is also served with sweetened coconut milk in the Malabar region of Kerala. This is not usually served for lunch.
I grew up eating these wonderful grains whereas my hubby has just got introduced to these grains through me. To familiarise my hubby with these grains and to develop a taste for it most of the times I cook millets for breakfast. Now, he is able to eat few of these dishes and I can proudly say my effort has paid rewards.
- Provide energy(Great Source of Energy).
- Promote muscle growth.
- Treat and prevent gastrointestinal distress.
- Cholesterol Free.