Jowar and Vegetable Porridge

  • Meal Time
  • Meal Type
  • Cuisine
    • Breakfast
    • Jain
    • South Indian


1/4 cup coarsely powdered Jowar
Salt to taste
1 tsp Oil
1/2 cup chopped Mixed Vegetables (French Beans , Carrot, Green Peas and Cauliflower)
1/2 tsp Mustard Seeds (Rai / Sarson)
Pinch of Asafoetida (Hing)

For The Topping:
1 tbsp finely chopped Tomatoes
1 tbsp finely chopped Onions
1 tbsp finely chopped Coriander (Dhania)
Fruit Yoghurt
1 tsp ground Flax Seed
1/4 cup Blueberries
1 tsp pitted Cherries
½ cup Strawberries
½ cup Low-Fat Yogurt
Ice Cubes


1. Combine the powdered jowar, salt with 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
2. Allow the steam to escape before opening the lid.
3. Heat the oil in a deep pan and add the mustard seeds and asafoetida.
4. When the mustard seeds crackle, add the mixed vegetables and sauté on a medium flame for 3 to 4 minutes.
5. Add the cooked jowar mixture, 1 cups of water and salt, mix well and simmer for 6 to 7 minutes, while stirring occasionally.
6. Top with the tomato, onion and coriander and serve immediately.

Fruit Yoghurt:
1. Blend all the ingredients with yoghurt.

Serving Size

1 cup Jowar and Vegetable Porridge +1 cup Fruit Yoghurt