A simple and cooling dish apt for summer time
Take the millet in a vessel and add fenugreek seeds and 1 1/2 cups of water and pressure cook for 3-4 whistles / till done
Once the pressure releases, remove the vessel from the cooker and let it cool
Blend to a fine paste
Now add salt, asafoetida powder and whisked buttermilk
Heat oil in a small pan and add mustard and cumin seeds.
When it splutters, add onion and a few curry leaves.
Once the onion turns brown pour over the porridge and serve.