- Barnyard millet (Kuthiravali to all our dearest South Indians) – 1/2cup
- Garlic cloves- 3nos-
- Green chilly- 1no
- Cumin seeds -1/2tsp
- Salt Water/Buttermilk/Milk- stalk them a lot. you will need them more(if you are a first timer in cooking).
Method:
- Porridge is a creamy half liquid dish, served hot. It is a dish primarily known to smoothly slip down the throat. So make sure there are no crumbs hanging on to the millet you will use.
- Wash the millet once or twice before cooking.
- Get a pressure cook big enough to contain all the following ingredients. Barnyard millet, garlic cloves, green chilly and cumin seeds for the ecstatic flavour it gives. You can choose your favourite seasoning.
- Add one cup of water and make sure all the ingredients are immersed. Pressure cook all the ingredients for 3 whistles.
- After the weight’s dropped down to rest, release the steam from the cooker and smell the flavour down to your lungs.(now, that’s not a part of the recipe)
- So your porridge is nearly ready after you’ve taken the contents of the cooker. Add water or milk of your choice. Best when taken with warm water. Add salt or sugar to your taste if you’re taking it with water or milk, correspondingly!
- One thing is to be made clear here, the porridge has to be in pouring consistency so it sinks down your throat without any pressuring of your mouth.
