Adapted from : I Camp In My Kitchen
Barnyard millet -1/4 cup
Yogurt- 1/4 cup
Coriander leaves- a handful
Curry leaves- a few
Grated ginger-1/2 teaspoon
Salt to taste
Wash the millet and pressure cook it with 3/4 cup of water for 3 hisses / till done.Add 1/2 cup of water and set aside if making the porridge the next morning/ later.Else proceed as follows.
Take the millet+water.coriander leaves,curry leaves,ginger and blend till creamy. Add salt, yogurt and blend for a few seconds.
Serve with finely chopped shallots / pickles / green chilies / grilled pappad….
A deliciously creamy porridge ready to be served….
I loved it with some grilled rice pappad,onions and a dot of pickle oil
- You can use any millet of your choice.
- If making it for breakfast, cook the millet, add water and let it sit overnight .In the morning blend it with other ingredients and serve.
- I made blended this to a creamy consistency. If you want a thinner consistency,add more yogurt / water.
- Adjust water quantity according to how you usually cook the millet of your choice.