Samai Salad (Little Millet with Corn, Sprouts and Raw Mango)

Ingredients

• samai (little millet) — 180 g
• water — 3/4 cup (named in the method, with a pinch of salt)
• sweet corn kernels — 1 cob (boiled)
• sprouted green gram — 80 g
• raw mango — 1/2 (grated)
• pomegranate — 1 no. (seeds only)
• fresh coconut — 15 g (grated)
• salt (to taste)
• coriander leaves (a few, chopped)
• coconut oil — 15 g
• mustard — 3 g
• hing (asafoetida) — 3 g
• curry leaves — 1 sprig
• green chilli — 1 no. (chopped)

Method

1. Dry-roast the little millet for 2 minutes. Wash it and pressure-cook it for one whistle with 3/4 cup water and a little salt (a pinch).
2. Open the cooker and spread the cooked millet out on a wide plate to cool.
3. Once it is cool, mix in the corn, sprouted green gram, raw mango, pomegranate seeds, coconut, salt and coriander.
4. For the tempering, heat the coconut oil and add the mustard. When it pops, add the hing, green chilli and curry leaves.
5. Pour the tempering over the salad, mix lightly and serve as a meal.