Thinai Sadam

Method

1. 1

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

2. 2

   Cook millet: Pressure cook soaked thinai 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. 3

   Fluff carefully: Open cooker and fluff gently with a fork. Thinai has small grains that become fluffy when cooked.

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

   Pour tempering over thinai: Add sizzling tempering to the cooked thinai sadam. Mix gently.

8. 8

   Add fresh coconut: Fold in 3 tbsp freshly grated coconut.

9. 9

   Squeeze lemon: Add a small squeeze of lemon juice for brightness. Toss gently.

10. 10

    Serve: Adjust salt. Thinai sadam is high in iron and fibre. Serve with any sambar or kuzhambu.