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Ara Nellikkai Saadam with Millet
Course
Main Course
Cuisine
South India
Keyword
Aranelli, Harfarauri, millet, kodo millet, Ara nellikkai,
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Author
Rama G
Ingredients
1 to 1½ cups cooked kodo millet
1/3 to ¼ cup finely chopped Gooseberries (seeds removed)
-------------
grind to a coarse paste:
3 green chillies
1” piece ginger
2 tbsp fresh grated coconut
Handful of coriander leaves
1/2 tsp cumin seeds
Few mint leaves (optional)
--------------
For tempering:
1 tsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 tbsp roasted peanuts
Pinch of asafoetida
Salt to taste
Few curry leaves
1/4 tsp turmeric powder
Instructions
Grind green chillies, ginger, coconut, coriander and mint leaves to a coarse paste adding little water.
Heat oil, splutter the mustard seeds and add the dals & peanuts and sauté till they become brown.
Add chopped gooseberries, turmeric powder & curry leaves and sauté further for few more minutes till gooseberries get cooked.
Let the gooseberries be crunchy. Do not overcook.
Add the coconut paste and mix well.
Switch off the heat.
Mix the cooked millet and adjust seasoning.
Notes
I used Kodo Millet (Varagu). However you can use any millet.
The ratio of gooseberries : rice varies depending on the sourness of berries. Hence adjust accordingly.