Kuthiraivali Sadam

Method

1. 1

   Wash kuthiraivali: Wash 2 cups kuthiraivali (barnyard millet) under running water until clear. Soak 20 minutes. Drain.

2. 2

   Cook millet: Pressure cook soaked kuthiraivali with 4 cups water and salt for 3-4 whistles until soft. Or cook in a pot with a 1:2.5 ratio for 20 minutes.

3. 3

   Fluff gently: Open cooker and fluff with a fork. Kuthiraivali has a light, slightly fluffy texture.

4. 4

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Add shallots and green chilli: Add 5 sliced shallots and 2 green chillies. Cook 4 minutes.

7. 7

   Add grated coconut: Add 3 tbsp fresh grated coconut. Fry 1 minute.

8. 8

   Pour tempering over kuthiraivali: Add sizzling tempering to the cooked millet. Mix gently.

9. 9

   Adjust salt: Taste and season well.

10. 10

    Serve: Kuthiraivali sadam is especially popular for fasting days. Serve with any sambar, pachadi or yogurt.