Korra Annam
Veg
Vegan
Foxtail millet rice — korra (Setaria italica) cooked as a substitute for white rice by boiling the millet in water until the grains are fully cooked and each kernel separate, then served with dal, chutney, and curry exactly as rice would be. Foxtail millet is a traditional Rayalaseema staple grain grown in Anantapur and Kurnool districts; korra annam was the everyday grain food of the region before polished white rice became widely available. Nutritionally superior to white rice with lower glycaemic impact; a growing revival movement in Rayalaseema is returning korra annam to daily meals as health awareness increases.
Cuisines
Rayalaseema
Andhra
Telangana
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | foxtail millet (korra) |
| 2 cups | water |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | salt |
| 1 | green chili, slit |
| 1 | small onion, finely chopped |
| 1 tablespoon | coriander leaves, chopped |
Instructions
- 1 Rinse the foxtail millet thoroughly under running water and drain.
- 2 In a medium saucepan, heat ghee over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add the chopped onion and green chili, sauté until the onion turns translucent.
- 5 Add the rinsed foxtail millet to the pan and sauté for 2-3 minutes.
- 6 Pour in the water, add salt, and stir well.
- 7 Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the millet is cooked and the water is absorbed.
- 8 Turn off the heat and let it sit, covered, for 5 minutes.
- 9 Fluff the millet with a fork and garnish with chopped coriander leaves before serving.
Tips
For a richer taste, you can add a few cashew nuts or peanuts while sautéing the onions.