Thinai thengai paal pidi kozhukattai

Ingredients

• 1/2 cup Thinai (Foxtail millet)
• 1/2 cup Coconut milk
• 1 & 1/2 cup Water
• 1 pinch Asafoetida
• Salt
• 1 tsp Oil
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 1 sprig Curry leaves
• 1 pinch Asafoetida (generously add)

Instructions

1. 1

   Firstly, wash the millet and drain from water, set aside. Heat a pan with oil and temper with Mustard, urad dal, curry leaves and asafoetida.

2. 2

   After that, pour in water,coconut milk, required salt, little asafoetida and mix well.

3. 3

   Heat in medium flame furthermore. Once comes to boil, add thinai and continue boiling for 2 minutes.

4. 4

   Then lower the flame completely and cook for 15 minutes or until the liquid is absorbed and thinai gets cooked. Do not cook in high flame as it may not get cooked properly.

5. 5

   After that switch off the stove and cool down.

6. 6

   Make small dumplings out of it. I did in oblong shape but you can do as you wish.

7. 7

   Boil water in a steamer and place in a steamer stand with dumplings in it.

8. 8

   Cook for 10 minutes or until it's done.