Millet Corriander Puliyogare

Prep Time – 10 mins
Cook Time - 20 mins

Ingredients

• 1/2 cup Foxtail Millet
• 2 Green Chillies, adjustable
• 1 Dry Red Chilli
• 8 Curry leaves
• 3 cloves Garlic
• 6 sprig Coriander (Dhania) leaves, chopped (leave bit for garnishing)
• 1/4 teaspoon Cumin powder (Jeera)
• 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
• 1/2 teaspoon White Urad Dal (Split)
• 1/2 teaspoon Chana dal (Bengal Gram Dal)
• 2 tablespoons Raw Peanuts (Moongphali)
• Asafoetida (hing), a pinch
• 1/4 teaspoon Turmeric powder (Haldi)
• Tamarind, extracted (1/2 a lemon size)
• Oil, as needed
• Salt, to taste

Instruction

1. In a vessel add 1/2 cup millets with one cup of water and bring this to a boil, turn the heat to simmer and cook the millets covered with a steam vent cracked open for 8-10 minutes or until the water evaporates. Let it sit for 2 minutes and transfer this to another bowl and let it cool completely.
2. In a mixie jar add coriander, green chillies, cumin powder, garlic, tamarind extract and salt. Grind to a smooth paste. Set aside.
3. In a pan heat some oil, crackle the mustard seeds, followed by urad dal, channa dal, peanuts, roast them on low heat to golden.
4. Now add the asafoetida, turmeric, red chilli and curry leaves.
5. Add the ground paste and sauté until the raw smell disappears approximately 4 minutes. Add a tiny splash of water if the mixture becomes very dry.
6. Finally add the cooked millets and gently mix so that the mixture is uniformly applied. Adjust the salt if required.
7. Top with chopped coriander and serve.
8. Serve Millet Corriander Puliyogare along with a raita of your choice

Pic & Recipe Courtesy: https://www.archanaskitchen.com/coriander-tamarind-millet-rice-recipe