குதிரைவாலி தேங்காய் பாத்(Kuthiraivali thengaipal sadam)-Barnyard millet coconut milk pulao

Barnyard millet (Kuthiraivali)are good source of digestible protein,dietary fiber,Iron and gluten free.It has low glycemic index.it is an ideal food for diabetics.They are so stomach filling.You may not feel hungry for about 3 – 4 hours after eating it.It has been a long since I posted my last millet recipe.I got this recipe from a cookery show.This recipe is so easy to make.As there was no chopping or grinding required.But it was so rich and filling.It was so tasty.You can have it with a spicy side dish.You can try this recipe for a change from the usual rice recipes.You can also check my other millet Recipes.
Now here is the recipe for this simple coconut bath.
Cooking Time : 30 mins
Serves : 1 – 2 Persons

INGREDIENTS REQUIRED

Barnyard millet – 1/2 cup
Coconut milk – 1 cup
Sugar – a pinch
Salt to taste

For Tempering

Ghee – 1 tbsp
Cardamon – 3
Cinnamon – 1(2 ” piece)
Cloves – 3
Bay leaves – 1
Star anise – 1

METHOD

1.Wash and Rinse the millet 2 to 3 times.Drain the water.Add it to a pot along with a cup of water.
Allow them to cook.

2.When they are half cooked add coconut milk,sugar and salt.Close the pot with a lid and Allow them to cook in medium flame.When they are almost cooked close it with an aluminium foil and cook for about 3 minutes in low flame then switch off the flame.

3.In a tadka pan heat ghee add cardamon,cinnamon,cloves,bay leaves,star anise .Let them sizzle.Add this tempering to the cooked millet.Transfer them to another dish immediately.Else it will get so sticky.

 Serve it hot with any spicy side dish

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