About the Recipe
1 cup barnyard millet, soaked in water for 6 hours
½ cup diced carrot, steamed
½ cup green peas, steamed
¼ cup finely grated fresh coconut
1 tsp black mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
½ tbsp minced ginger
1 tsp unrefined salt
1-2 green chillies
2 tsp lemon juice
Few coriander leaves, chopped
Few curry leaves, chopped
3-4 tbsp desi ghee / coconut oil
1½-2 cups water
Cook millets in soaked water until done.
Add 2 tbsp ghee in an earthen kadai, add mustard seeds, curry leaves, fennel seeds, cumin seeds, green chillies and ginger, sauté for a minute.
Add steamed vegetables into it, then add the cooked millet and toss everything together with lemon juice and coconut, cook for 2-3 minutes until the coconut releases its natural oils. such that the vegetables and coconut mixture are well blended.
Cover and cook for 2-3 minutes until the preparation is done thoroughly. Finally, add grated coconut, lime juice and coriander leaves and mix well.
Serve with green chutney.