Barnyard Millet Kozhukattai (Kuthiraivali Kolukattai)

Ingredients

• barnyard millet — 1 cup
• water — 2 1/2 cups
• coconut oil — 1 tbsp
• chana dal — 1 tbsp
• urad dal — 1 tbsp
• mustard seeds — 1/2 tbsp
• green chillies — 1-2 (finely chopped)
• fresh coconut — 2 tbsp (grated)
• asafoetida (a pinch)
• curry leaves (a few, torn)
• salt (to taste)

Method

1. Wash the barnyard millet, soak it for 15-20 minutes and drain.
2. Heat the coconut oil in a heavy pan. Add the mustard seeds first, then both dals, the green chillies, asafoetida and curry leaves.
3. When the mustard crackles, pour in the water and add salt.
4. Once it boils, lower the heat and add the millet slowly, stirring as you go.
5. Add the coconut and keep stirring until the mixture thickens into a soft mass. Switch off and let it cool a little.
6. Shape into small dumplings and steam them 10 minutes or more, until tender. Serve hot with coconut chutney.