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Korra Pulihara

In Recipes on 3 July 2014 at 7:55 pm

Korra PuliharaWe are certainly not the first to post a recipe for కొర్ర పులిహార, but we just may be the most popular – that depends on you 😉  Fortunately we have millet champion Sunitha from Seattle who has a direct link to the Millets Initiative in Ananthapur and brought home a variety of millets last time she went to visit the farmers there.  Foxtail Millet is a small grain that cooks easily.  Just as we eat different vegetables every day, why not different grains? asks Dinesh of village Kadri.  Dinesh coordinates the Millets Initiative in Anantapur District, Andhra Pradesh.   As someone who eats rice every day, all I can say is, “what a concept!”

Sunitha makes it look so easy and we lose no time getting the good news to you.

Here it is folks, pulihara made of foxtail millet, aka కొర్ర పులిహార as featured on the Young Person’s Cookery Show:


Sautee spices and add to cooked korra (foxtail millet)

Sautee spices and add to cooked korra (foxtail millet)

4 cups water
2 cups foxtail millet (కొర్ర బీయ్యం)
2-3 TBS oil
handful peanuts or cashews
2 tsp chana dal
2 tsp urad dal
1 tsp mustard seed
dash of turmeric
dash of hing (asafoetida)
10-12 curry leaves / karipatta (కరివేపాకు)
salt to taste
optional:  dried red chili, chopped green chili
1 TBS tamarind paste

Step 1:

In a large pot, pour four cups water.  Add 1/2 tsp salt and 1 TBS oil.  Bring to boil and add 2 cups foxtail millet.  Reduce flame and simmer 20 minutes OR if using pressure cooker, cook on heat until you hear one whistle and remove lid after 10 minutes.

Step 2:

In a saucepan, heat 2 TBS oil.  Add peanuts, chana dal and urad dal.  Roast until golden, pushing around with a wooden spatula.  Add red and green chills if you wish.  Add mustard seed, hing, karipatta, and turmeric.  Push around for a few seconds and add to the millet.  Add more oil to the pan and fry the tamarind for a couple of minutes until it no longer smells raw.  Add this to the millet.  Mix well and serve warm.

Serving suggestion:  serve with Sama Dhadhojanam (Recipe to follow!)

More Millet Recipes: Ragi Porridge | Foxtail Millet Pulav | Millet Muffins | All about Millets

Special thanks to the farmers of Ananthapur, and throughout India, working hard to sustain these hearty grains – good for the earth, good for our health, and good for the agricultural economy!  Read more about current initiatives in sustainable agriculture.

Alliance for Sustainable and Holistic Agriculture

Center for Sustainable Agriculture

  1. […] time we will use millets and local grains.  They remembered that the Seattle chapter had served Korra Pulihara in their donor dinner.  Uncle added, why don’t we grow the vegetables in our backyard and […]


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