Ingredients:
1 cup little millet
1/2 cup grated coconut
2 tbsp cashew nuts
1/4 tsp asafoetida
1 sprig curry leaves
4 dry red chillies
3/4 tsp mustard seeds
1 tsp urad dal
2 tbsp coconut oil
salt to taste
Preparation:
- Wash and soak the little millet in water for 1 hour.
- Then pressure cook the drained millet adding 2 cups of water and little salt for 3 whistles.
- Once the pressure releases, open the cooker and fluff it gently using a fork and keep it aside.
- Heat coconut oil in a pan and splutter mustard seeds.
- Add urad dal and cashew nuts and saute till brown.
- Add dry red chillies and curry leaves and fry.Â
- Add asafoetida powder and mix well.
- Add grated coconut and salt to this and saute well for 2 minutes.
- Then add the cooked little millet and mix well and cook for 2-3 minutes on low flame. Remove from flame and serve hot…