Navane Palya

Method

1. 1

   Prepare foxtail millet: Wash 1 cup navane (foxtail millet). Soak 30 minutes. Drain.

2. 2

   Cook millet: Pressure cook soaked navane with 2 cups water and salt for 2-3 whistles. Each grain should be separate. Spread to cool.

3. 3

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

4. 4

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

5. 5

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

6. 6

   Add ginger: Add 1 tsp grated ginger. Fry 30 seconds.

7. 7

   Add cooked millet: Add the cooked navane. Fold gently with a flat spatula.

8. 8

   Add spices: Add half tsp turmeric and salt. Toss gently.

9. 9

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss gently 2 minutes.

10. 10

    Serve: Adjust salt. Navane palya is a nutritious millet stir fry popular in rural Karnataka. Serve with sambar or any gravy.