Kuthiraivali Sadam

Ingredients

• - 1.5 cups barnyard millet rice
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

1. Wash kuthiraivali: Wash 2 cups kuthiraivali (barnyard millet) under running water until clear. Soak 20 minutes. Drain.
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. Fluff gently: Open cooker and fluff with a fork. Kuthiraivali has a light, slightly fluffy texture.
4. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
6. Add shallots and green chilli: Add 5 sliced shallots and 2 green chillies. Cook 4 minutes.
7. Add grated coconut: Add 3 tbsp fresh grated coconut. Fry 1 minute.
8. Pour tempering over kuthiraivali: Add sizzling tempering to the cooked millet. Mix gently.
9. Adjust salt: Taste and season well.
10. Serve: Kuthiraivali sadam is especially popular for fasting days. Serve with any sambar, pachadi or yogurt.