- Carrot – 1 skin peeled and grated
- Coconut milk – 1st and 2nd milk
- Ginger garlic paste – 1 tbspoon
- Kodo millet – 1/4 cup
- Bay leaf – 1
- Elachi, cinnamon and clove – each 2
- Green chilly – 1 cut it into 2
- Pudina leaves
Wash and soak kodo millet in water. Heat a cooker. Add ghee. When its hot add bay leaf, elachi, cinnamon and cloves. Fry for a min. Then add ginger garlic paste green chili and pudina leaf. Mix well and fry till raw smell goes. Then add carrot salt. Then add the millet and mix well. Now add the coconut milk mix well and cook til the millet is cooked well. Serve hot.
Chopped vegetables_1 cup
Ginger garlic paste_1 tbl spn
Garam masala_1tea spoon
Cold presses groundnut oil.
First wash the little millet and soak it in water for 15_ 20 mints.
Heat oil in the cooker
Add cinnamon, cardomom,bayleaf,clove and saute it.
Then add ginger garlic paste,garam masala,onion ,chillies saute it until the onion turns light brown.
Then add the vegetables.
Pour 11/2 cup of water ,allow it to boil
Then add the drained little millet to it
Add some mint leaves before closing the lid,leave 1 whistle and simmer it for just 2 mints.
After opening the lid add 1 tbl spoon lime juice.
Garnish it with coriander leaves n serve with Raitha.
Little millet can be substituted with other Millet varieties.