This recipe was given to me by my sister who is an amazing cook as well.
Korralu – 1/2 cup (foxtail millet)
Water – 2 to 2 1/2 cups
Oil – 2 to 3 drops
Ghee – 1 1/2 tbsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Cashew nuts – 8
Urad dal – 1/3 tsp
Broken red chillies – 6
Curry leaves – few
Freshly grated coconut – 1/4 cup
Salt to taste
Finely chopped ginger – 1 1/2 tsp
Finely chopped green chillies – 2 ts9
Finely chopped coriander – 1 tbsp
- Wash and soak korralu for 2 hours. Boil with 2 cups of water and 2 drops of oil. Cool it on a wide plate.
- In a mortar pestle, crush ginger and green chillies to a paste.
- Heat ghee in a large pan. Add cumin seeds, mustard seeds and fry for a few seconds.
- Add urad dal and cashew nuts. Fry till it becomes light golden colour. Then add red chillies and curry leaves and fry for 2 to 3 seconds.
- Add ginger and green chillies paste. Fry till the raw smell goes out. Add freshly grated coconut and salt and fry for 2 minutes.
- Add the cooked korralu and mix well. Fry for 2 to 3 minutes. Garnish with finely chopped coriander leaves and serve .
Foxtail millet may be replaced with kodo millet (arikalu), little millet (saamalu), barnyard millet (oodalu) and proso millet (varigalu).
Adjust grated coconut according to your taste.