KORRALA KOBBARI ANNAM ( FOXTAIL MILLET)

This recipe was given to me by my sister who is an amazing cook as well.

IMG_4296INGREDIENTS

Korralu – 1/2 cup (foxtail millet)

Water – 2 to 2  1/2 cups

Oil – 2 to 3 drops

TALIMPU

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

METHOD

  • 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 .

SUGGESTIONS

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.

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