Little Millet (Kutki or Samai rice)  Curry Leaves Rice

Step by step method

• To prepare the curry leaves powder: Step 1

  Dry roast the red chillies, urad dal, chana dal, curry leaves, and asafoetida until they become golden brown.

• Step 2

  Once cooled, powder the contents using a mixie and keep this aside.

• Curry Leaves Rice: Step 1

  Soak the millet for 20 to 30 minutes.

• Step 2

  Heat 5 cups of water in a thick bottom cooking vessel. Once the water comes to a boil add the soaked millet and cook until it becomes soft. Drain the excess water and transfer the cooked millet to a wider bowl and let it cool.

• Step 3

  Heat the ghee in a small frying pan and add the cashews and fry until they turn golden and keep it aside.

• Step 4

  Now, heat the oil in a thick bottom frying pan and add the mustard seeds, urad dal, chana dal, green chilli, onion, and a few curry leaves one after the other in the same order giving enough time for each to get fried well.

• Step 5

  Add the ground curry leaves powder and salt and saute for 2 minutes.

• Step 6

  Now, add the cooked millet rice to this and mix well keeping the flame low.

• Step 7

  Add the fried cashews along with the remaining ghee and mix well gently.

• Curry leaves millet rice is ready for serving.