Follow these steps for perfect results
Jowar Seeds
ground to a coarse mix
Green beans (French Beans)
finely chopped
Carrots (Gajjar)
finely chopped
Green Chilli
finely chopped
Curry leaves
Coriander (Dhania) Leaves
finely chopped for garnish
Mustard seeds
Sunflower Oil
Salt
Pressure cook coarsely ground jowar with 4 cups of water and salt for 4 whistles. Set aside.
Heat oil in a wide pan.
Add mustard seeds and let them crackle.
Add green chillies and curry leaves, let them splutter.
Add beans, carrot, and a pinch of salt. Saute for 2 minutes until vegetables are cooked but still crunchy.
Add cooked jowar to the pan, along with some water. Season with salt.
Simmer for 5 minutes until the porridge reaches the desired consistency.
Turn off the heat.
Garnish with coriander leaves.
Serve hot.
Expert advice for the best results
Adjust the amount of water to achieve the desired consistency.
Roast the jowar seeds lightly before grinding for a nuttier flavor.
Add other vegetables like peas, potatoes, or spinach for added nutrition.
Everything you need to know before you start
10 mins
The jowar can be pressure cooked ahead of time.
Garnish with a swirl of ghee or a dollop of yogurt.
Serve hot for breakfast or a light meal.
Serve with a side of South Indian chutney or pickle.
Traditional South Indian pairing
Discover the story behind this recipe
A staple breakfast in many South Indian households, particularly in rural areas.
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