Prep Time: 02 Hours

Cook Time: 15 minutes

Servings: 1 Serving

Curry leaves along with imparting a great aroma to food, is also a treasure trove of medicinal and curative properties. It is a staple in post-natal diet in many South Indian homes. We usually pick them out of our food and they go into the waste. How about making it easy to ingest in a flavorful way? Here we shall pack a punch with this green richness of curry leaves into a spice mix, along with the goodness of millets.

Ingredients

• Barnyard Millet: ¼ cup(soaked)
• Curry leaves powder: 2.5 tbsp
• Cold pressed sesame oil: 1Tsp(optional)
• Sesame seeds: 1 Tsp
• Mustard seeds: ¼ Tsp
• Curry leaves: 1 sprig

For curry leaves powder:

• Chana dal: 2 tbsp
• Urad dal: 2 tbsp
• Tamarind: 1 tbsp
• Red chilli: 2
• Pepper: 1.5 Tsp
• Hing: a pinch
• Curry leaves: 1 cup(tightly packed)
• Rock salt to taste

Method

• Soak barnyard millet for 2 hours.
• Cook it in water, 3 times the measure of millets and a little salt.
• Once cooked, fluff it up with a fork and spread it on a plate to cool. It may seem a little extra moist but don’t worry, when we mix the curry leaves powder it will absorb the moisture.
• Wash the curry leaves and dry them on a cloth to remove excess water.
• Roast chana dal, urad dal, tamarind, red chillies and pepper until the lentils are slightly browned and the red chillies are crisp.

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• Roast the curry leaves separately and carefully taking care not to burn them. You will know they are ready when they are crisp and you can crush them into a powder with your fingers.
• Cool the above and grind in a mixie into a coarse powder with hing and salt. Store in an airtight container.
• 
• Mix the curry leaves powder to the cooled, cooked barnyard millets. You would need about 2.5 tbsp of the powder for this recipe. Use more if you like it spicier or for a stronger flavour.
• Make a tempering with mustard, sesame seeds and curry leaves.
• Serve hot with curd or curd chutney.

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Wellcure Tip:

• The curry leaves can be dried in shade for a few days if living in a hot dry place. This can replace the roasting procedure. This way a lot of green colour can be retained.

Eating guide:

• Food group: Millets

• 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.

• It is a fair source of protein, which is highly digestible and is an excellent source of dietary fibre with good amounts of soluble and insoluble fractions

• Millets are easily digestible.

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