Carrot Rice With Kuthiraivali (Barnyard Millet)

          My new kitchen is all done and I was slightly busy with arranging everything back, so I couldn't post for the last couple of days. Have to start cooking and clicking, it's been a long time now, almost more than a month. Coming to today's dish, I had made it, some time back, for lunch, a simple and healthy recipe with millets, I have used Kuthiraivali/Barnyard Millet and carrots, actually, while making it, I was not very sure and almost expected it to turn out mushy like carrot pongal, but it came out very good, the final dish had the perfect texture and taste..

Need To Have

• Kuthiraivali/Barnyard Millet - 1 cup
• Carrots - 2, chopped finely
• Onions - 2 medium, chopped
• Grated Coconut - 3 tablespoons
• Peanuts - 2 tablespoons
• Mustard Seeds - 1 teaspoon
• Urad Dal/Huusked Black Gram - 1 tablespoon
• Red Chilly Flakes - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Garam Masala - 1/2 teaspoon
• Curry Leaves - 10 - 15

Method

          Cook the millet with 21/2 cups of water and 1 teaspoon of oil, once it starts boiling, reduce the heat, cover and cook till done and let it cool completely. Roast the peanuts, remove the skin, pound it coarsely and keep.

          Heat some oil, add the mustard seeds and urad dal, when it starts spluttering, add the onions and saute till pink. Then add the curry leaves, asafoetida and the chopped carrots along with the chilly flakes, mix, cover and cook till the carrots are done.

          Add the grated coconut, garam masala, mix and switch off. Add the cooked and cooled millet ( break it with a fork ) and mix, finally add the peanuts and serve.

Note
The cooked millet will be lumpy mass, break it down well, you'll get the nice perfectly cooked rice texture.