Cook the millet rice either in a vessel or in a pressure cooker and transfer the cooked rice to a plate and let it cool. Cooking Method given:
Dry roast the groundnuts and remove the skin and keep it aside.
Heat the ghee in a small frying pan and fry the cashews until they turn golden. Transfer it to a bowl and let it cool.
Heat the oil in a frying pan and add the mustard seeds, urad dal, chana dal, red chilli, green chilli, and curry leaves, and saute them until they turn golden brown.
Add the grated coconut and saute until the coconut is roasted and you get a nice aroma.
Add the cooked millet rice and mix them gently, keeping the flame low until the rice combines with the coconut mixture.
Add the groundnuts and the cashews(optional) to the coconut rice and mix well.
Thinai Millet coconut rice is ready for serving.
Side dish: Potato fry is a very good combination for this millet coconut rice. Brinjal and potato curry will also be a great choice. Simply, you can serve this with potato/banana chips also.
Jackfruit seeds curry will be a good side dish for this!
