I used
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
Green chili-1
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52
Bon Appetit…
The porridge looks very different and interesting! I like all those accompaniments.
Lovely savory porridge. Very appetizing color. Must try it.
Wat a healthy porridge and that last click is soo tempting.
Very interesting porridge PJ..
Thanks for the mention PJ!! Porridge looks delicious, Such a filling and nutritious breakfast!!
Very interesting porridge, PJ. I shall have to try this.
love the creamy texture of this porridge although the combination in porridge form is so unique to me
I was expecting a sweet version but this sounds interesting and different.
looks tempting. must try