Follow these steps for perfect results
Foxtail Millet
little
Green Chillies
adjustable
Dry Red Chilli
Curry Leaves
Garlic
Coriander Leaves
chopped
Cumin Powder
Mustard Seeds
White Urad Dal
Split
Chana dal
Bengal Gram Dal
Raw Peanuts
Asafoetida
Turmeric powder
Tamarind
extracted
Sunflower Oil
as needed
Salt
to taste
Boil millet with water until cooked and water evaporates (8-10 minutes). Let cool.
Grind coriander, green chillies, cumin powder, garlic, tamarind extract, and salt into a smooth paste.
Heat oil in a pan, crackle mustard seeds, add urad dal, channa dal, and peanuts. Roast until golden.
Add asafoetida, turmeric, red chilli, and curry leaves.
Add ground paste and sauté until the raw smell disappears (approx. 4 minutes). Add a splash of water if needed.
Add cooked millet and mix gently to coat evenly. Adjust salt if required.
Top with chopped coriander and serve.
Expert advice for the best results
Roast the millet lightly before cooking to enhance its flavor.
Adjust the amount of green chillies to suit your spice preference.
Ensure the millet is completely cool before mixing with the paste to prevent it from becoming mushy.
Everything you need to know before you start
15 minutes
The paste can be made ahead of time.
Serve in a bowl, garnished with fresh coriander and a sprinkle of peanuts.
Serve hot with raita or yogurt.
Pairs well with a side of vegetable curry.
Complements the spices and tanginess.
Cools the palate after the spicy meal.
Discover the story behind this recipe
A common dish in South Indian households, often made during festivals and special occasions.
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