Go Back
+ servings

Foxtail Millet with Mint Leaves / Pudina Korra Annam Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Hari Chandana Ponnaluri


  • 1.5 cups Millet / Foxtail Millet / Korra Biyyam
  • 1 cup Mint Leaves, tightly packed
  • 1 cup Onion, chopped lengthwise
  • 2 Tomatoes large
  • 5 Green Chillies
  • 10 Cashews
  • 1 tsp Cumin Seeds
  • 3 tbsp Oil
  • 1/4 tsp Turmeric Powder
  • Salt to taste


  • Put the rinsed millet and 3 cups of water in a pressure cooker and cook till 3 whistles.
  • Heat oil in a pan. Add the cumin seeds and let them crackle.
  • Now add the slit green chillies and fry for a few seconds.
  • Add the sliced onion and fry until translucent.
  • Then add the turmeric and tomatoes to it and mix. Cover with a lid and let it cook until tomatoes are mushy.
  • Spread the cooked millet on a wide plate and let it cool a bit.
  • Grind the mint leaves into a coarse paste and add it to the tomatoes mixture.
  • Mix well and fry for 5 minutes.
  • Now add the cooked millet and salt and combine well.
  • Turn off the flame and serve hot with raita.