Ingredients:
- Kodri (Foxtail Millet) : ½ cup
- Water : 1 ½ cups
- Oil/Ghee : 1 tsp
- Mustard Seeds : ½ tsp
- Cumin Seeds : ½ tsp
- Curry Leaves : 6-7
- Green Chili : 1 (finely chopped)
- Ginger : ½ inch (grated)
- Onion : ¼ cup (finely chopped)
- Carrot : ¼ cup (finely chopped)
- Capsicum : ¼ cup (chopped)
- Green Peas : 2 tbsp
- Salt : to taste
- Turmeric Powder : ¼ tsp
- Lemon Juice : 1 tsp
- Fresh Coriander :1 tbsp (chopped)
Preparation
Wash kodri thoroughly and soak it in water for 15 minutes. Drain before using.
Heat oil/ghee in a pan. Add mustard seeds and let them splutter.
Add cumin seeds, curry leaves, green chili, and ginger. Sauté for a few seconds.
Add chopped onions and sauté until translucent.
Add carrots, capsicum, and green peas. Cook for 2-3 minutes.
Add soaked kodri, salt, and turmeric powder. Mix well.
Pour 1 ½ cups of water, stir, and cover the pan.
Let it cook on low heat for about 10-12 minutes until kodri softens and absorbs the water.
Once done, add lemon juice and fresh coriander. Mix well.
Servings: 2
Notes
- You can add more vegetables like beans, tomatoes, or spinach for extra nutrition.
- Roasting kodri before soaking enhances its flavor and prevents it from becoming mushy.
- Serve hot with coconut chutney or curd for a wholesome meal.
