Thinai Sadam

Ingredients

• - 1.5 cups foxtail 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 thinai: Wash 2 cups thinai (foxtail millet) under running water until clear. Soak 20 minutes. Drain.
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. Fluff carefully: Open cooker and fluff gently with a fork. Thinai has small grains that become fluffy when cooked.
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. Pour tempering over thinai: Add sizzling tempering to the cooked thinai sadam. Mix gently.
8. Add fresh coconut: Fold in 3 tbsp freshly grated coconut.
9. Squeeze lemon: Add a small squeeze of lemon juice for brightness. Toss gently.
10. Serve: Adjust salt. Thinai sadam is high in iron and fibre. Serve with any sambar or kuzhambu.