Sauté spices and add to cooked korra (foxtail millet)
4 cups water
2 cups foxtail millet (కొర్ర బీయ్యం)
2-3 TBS oil
handful peanuts or cashews
2 tsp chana dal
2 tsp urad dal
1 tsp mustard seed
dash of turmeric
dash of hing (asafoetida)
10-12 curry leaves / karipatta (కరివేపాకు)
salt to taste
optional: dried red chili, chopped green chili
1 TBS tamarind paste
In a large pot, pour four cups water. Add 1/2 tsp salt and 1 TBS oil. Bring to boil and add 2 cups foxtail millet. Reduce flame and simmer 20 minutes OR if using pressure cooker, cook on heat until you hear one whistle and remove lid after 10 minutes.
In a saucepan, heat 2 TBS oil. Add peanuts, chana dal and urad dal. Roast until golden, pushing around with a wooden spatula. Add red and green chills if you wish. Add mustard seed, hing, karipatta, and turmeric. Push around for a few seconds and add to the millet. Add more oil to the pan and fry the tamarind for a couple of minutes until it no longer smells raw. Add this to the millet. Mix well and serve warm.