Saturday, 8 October 2016


There are so many twists in making foxtail millet meal. One of these versions is foxtail millet curd meal. It goes very well with cabbage porial.

How to make?


Foxtail millet palin meal two cups
Fresh curd three cups
Shallots or bellary onion fine pieces one cup
Ginger gratings one spoon
Asafoetida one pinch
Red chillies three (split)
Curry leaves one sprig
Sesame oil one tablespoon
Mustard seeds one spoon
Cumin seeds one spoon
Cilantro leaves half cup
Salt to taste


Pressure cook foxtail millet with adequate water upto three whistles.
Keep aside to release the pressure.
Heat the frying pan wih sesame oil over medium flame.
Add mustard seeds to sputter.
When the mustard seeds starts to splutter, add shallots/bellary onions, red chillies, curry leaves and ginger gratings..
Saute until the onion turns transparent.
Add cumin seeds.
Add fox millet meal and salt together.
Incorporate all the ingredients together.
Sprinkle asafoetida over the meal.
Switch off the flame.
Wait for five minutes to cool down.
Add curd and mix well.
Finally add cilatro leaves.
Check the salt. 
Adjust the taste if salt needed.

Foxtail millet curd meal is ready to serve.
Cabbage porial is pairing very well with this meal.

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