Apr 24 2007
Korrannam = Annam made of Korralu. Nothing but boiled foxtail millet.
Korralu = Foxtail Millet. So there is your daily dose of “Telugu”.
You can get as creative as you want with these grains. But I will start with the most simplest preparation of all. The one I know from my grandmothers. Yes, back to the basics.
- Take water 2.5 times the amount of foxtail millet. Boil the water separately in a pan. We call this “esaru pettatam”. As in giving the water a headstart to boil the foxtail millet.
- Rinse the foxtail millet thoroughly. Add the millet to the water that is boiling.
- Cook until tender and add around 1 tsp of salt. There “Korrannam” is ready. Serve hot. It does not taste very good after cooling down. I can vouch for that.
I chose to serve “korrannam” with buttermilk and cut raw mango pickle (Indian style made with prolific use of ginger paste, red chilli powder and mustard powder) – the exact same way my grandparents know.
Korrannam + Majjiga + Mamidikaya ooragaaya
Not only this I also made Mirchi ka Salan. It tasted absolutely great with Mirchi ka salan on the side A sumptuous meal, I say.
Look what Indira writes about Foxtail Millet.
Before signing off I am glad to share with you all the 100th post of Vindu