Samai Sadam

Ingredients

• - 1.5 cups little 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 samai: Wash 2 cups samai (little millet) under running water until clear. Soak 20 minutes. Drain.
2. Cook millet: Pressure cook soaked samai with 4 cups water and salt for 3-4 whistles. Or cook in a pot with 1:2.5 ratio for 20-25 minutes until completely soft.
3. Fluff gently: Open cooker and fluff with a fork. Samai has a delicate 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 ginger: Add 1 tsp grated ginger. Fry 30 seconds.
8. Pour tempering over samai: Add the sizzling tempering to the cooked samai. Mix gently.
9. Add fresh coconut: Fold in 3 tbsp freshly grated coconut.
10. Serve: Adjust salt. Samai sadam is a traditional millet dish from Tamil Nadu. Serve with any curry, sambar or yogurt.