Prep Time: 02 Hours

Cook Time: 15 minutes

Servings: 1 Servings

Cooking rice in coconut milk with mild spices is quite common is South Indian cuisine. The fat in coconut milk lends the richness along with the mild coconut flavor. Tastes awesome served with raita, curd chutney or any gravy dish. Simple spices and simple ingredients but a soulful dish. Eating healthy need not mean eating dull.

Ingredients

• Little millet/Sama: ¼ cup
• Onions: 2 Tbsp
• Garlic: 2 cloves(crushed and chopped)
• Green chili: 2 nos
• Coconut milk: ½ cup
• Cinnamon: ½ inch
• Cardamom: 1 no
• Clove: 2
• Rock salt: to taste
• Spring onions greens/Chopped coriander leaves: 1 tbsp

Method

• Soak millets for about two hours. Drain and rinse once soaked.
• Sauté cinnamon, clove, cardamom, onions, garlic and green chilli.
• Add the soaked millets and sauté for a couple of minutes.
• Add half a cup of water and salt and allow to boil until the water is fully absorbed.
• Add half a cup of coconut milk and lower the flame, cover and cook.
• Keep checking to ensure it doesn’t burn at the bottom.
• If needed add spoons full of thin coconut milk or water if you feel it is drying but needs more cooking.
• Once cooked, turn off the fire, fluff it up with a fork and allow to rest for a while.
• Serve garnished with spring onion greens or chopped coriander leaves.
• serve with any gravy dish or raita or curd chutney.https://www.wellcure.com/recipes/350/curd-chutney-dairy-free
   

• Wellcure Tip: Millets tend to absorb a lot of moisture, so feel free to cook it with extra moisture/liquid.

• Eating Guide

• Food group: Millet
• Millets are gluten free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain free.
• They can easily be combined with coconut and vegetables.

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