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:

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