Foxtail millet is one of the oldest of all the cultivated millets. Foxtail Millets is not new to India. It was a staple diet among the people of ancient India. Foxtail Millets are very old that no wild plant of the species is known to exist today, according to archaeologists. Foxtail millet in Telugu is known as Korra or Korralu, Kangni in Hindi, Thinai in Tamil, Navane in Kannada and in Malayalam, it is Thina.
Nutritive & Health Benefits of Thinai (Foxtail) Millet
Foxtail millet is rich in dietary fibre, protein and low in fat. Foxtail Millet grains are high in carbohydrates; protein content varies from 6 to 11% and fat varying from 1.5 to 5%.
Daily intake of Thinai provides your body with sufficient amount of vitamins and minerals. They can help you to build up a strong resistance against heart diseases and cancers. Foxtail millet is high in iron content. They can control blood sugar and cholesterol levels and increase HDL cholesterol.
Unlike rice, Foxtail millet releases glucose steadily without affecting the metabolism of the body. It is found that incidence of diabetes is rare among those on a foxtail millet diet. One of the unique benefits of Thinai millets is in the elimination of viruses and germs in your body.
Culinary Uses of Thinai
Traditional dishes like payasam, chapatti, porridge, pongal, puttu, Biryani can be prepared with Foxtail Millets. New contemporary twist to millets comes in the form of burfi, kebab, biscuits, salads, baked items and almost anything that can be made from it. They are strong in taste and are mainly used in making flatbreads and porridges or prepared and eaten much like rice.
How to make Thinai Vermicelli Biryani – Healthy Lunch Recipe
Ingredients
- Thinai Vermicelli – 250 gms
- Big onion – 1 finely sliced
- Carrot – 1 finely chopped
- French Beans – a handful, finely chopped
- Capsicum – 1 diced
- Green peas- 1 small cup
- Garam Masala – 1/2 tsp
- Coriander Powder – 1/2 tsp
- Biryani Masala – 1/2 tsp
- Turmeric – 1 tsp
- Cumin – 1 tsp
- Oil or Ghee – As needed
To grind to a Paste
- Onion – 1 roughly chopped
- Saunf – 1 tsp
- Green Chillies – 2-3
- Coriander leaves- a handful
- Garlic – 2 cloves
- Ginger – 1/2 inch
Steps to Prepare Thinai Vermicelli Biryani
- Heat half a tsp of oil in a pan and add the ingredients to grind one after the other and slowly sauté them on low flame until a nice aroma comes. Grind to a smooth paste. Keep Aside.
- In oil or ghee in a pan, add cumin, once it starts spluttering, add onions, sauté till translucent. Add the carrot, capsicum, beans and peas; slowly sauté them till they’re slightly tender. Now add turmeric, garam masala, coriander powder, Biryani masala and mix till they blend well.
- Now add the ground paste, salt and fry for 2-3 minutes. To this add a cup of water and bring it to boil. Once it boils, add the roasted Thinai vermicelli and stir. Cover and cook for about 5-7 minutes until the vermicelli is cooked al dente.
- Sprinkle some coriander leaves and enjoy the Vermicelli Biryani while it is hot.
- Serve hot with raita.