Yesterday we saw how to cook barnyard millet
and today we are moving ahead in this series.Today’s post is a simple porridge recipe with Kuthiraivali or Barnyard millet. This is for Week 3 of Blogging Marathon #42 under the theme – Millet Mania.
I cannot dream of having sweet porridge for breakfast.No matter how much I love oats, I can never have have the sweet version. However I do love the masala oats porridge
and the savory porridge
So naturally, I thought of making a savory porridge with some nice masala twist using millet. I made it in the mid morning so that I could have it for lunch.Hubby, who was at home when this was cooking, did not notice what went on in the kitchen until I plated it for the photo shoot. Then he hovered around the food wondering what it was and then bravely agreed to taste it as well.
After a spoonful, he quietly took the whole bowl of porridge and sat down to have it for dinner. The yam fries that I made was the best side for this according to him but he said it was good with pickles as well.
Barnyard millet- 1/4 cup
Mixed parboiled vegetables- as needed [ I used carrots, beans,cauliflower and potato]
Sambar powder- 11/2 teaspoon
Salt to taste
Boil 4 cups of water in a pan and when it stats boiling add sambar powder and salt.Put in the millet and cover and cook on medium flame till the millet is cooked.
Add the vegetables and mix well and cook for another 5 minutes on medium flame. Add more water if needed to get the porridge consistency.Remove from heat and serve with a side dish of your choice.
- Usually 3 cups of water is sufficient to cook the millet. I added 4 cups to get a semi solid consistency.
- You can use any masala of your choice instead of sambar powder like garam masala,pav bhaji masala etc.
This was the spoonful that I got to taste….I loved it with pickle. Will have to make some more in the coming days to really savor it all by myself 🙂
Looking for more Millet based recipes?Check out this link…
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42
Also sending this to Srivalli’s Come, join us for breakfast event…
and to Pari’s ONLY event , this month with the theme – Only Gluten Free Cooking…