Home / BREAKFAST RECIPES / LITTLE MILLET/SAAME AKKI/SAMAK CHAWAL/ TANGY TAMARIND BATH & CURD BATH
27 January, 2017

LITTLE MILLET/SAAME AKKI/SAMAK CHAWAL/ TANGY TAMARIND BATH & CURD BATH

Posted in : BREAKFAST RECIPES, MILLETS PREPARATIONS, PLATTER on by : Divya Suresh

Millets are considered as a healthy food. Millets are widely grown in Africa & Northern China. It is gluten free and rich in Fiber, Calcium, Protein & Minerals. It is a great food for diabetic and cardiac people. Today I just tried tamarind bath like we make using beaten rice (huli avalakki/gojjavalakki) with Little millet, and it was yummy. With that as an accompaniment I made curd bath also. Both together tasted awesome. Here I  have used 3/4 portion of cooked little millet for tamarind bath and remaining 1/4 portion for curd bath.

 

You may also like to check   little millet Bisibelebath , Little millet potato bath ,  Little millet curd bath  

 

     Ingredients :  

  • Little Millet/Saame rice – 1 cup
  • Water – 2 cups
  • Saarina(rasam) Powder – 1&1/2 to 2 tbsp
  • Tamarind pulp – 2 tbsp or as per taste
  • Jaggery – 1 tbsp or as per taste
  • Grated fresh coconut – 1/2 cup or as per taste
  • Coriander leaves – 1 or 2 tbsp
  • Salt to taste

For tempering :

  • Oil – 2 tbsp (I used 1 tbsp)
  • Mustard seeds – 1/4 tsp
  • Bengal gram – 1 tbsp
  • Black gram – 1/2 tbsp
  • Peanuts – 1/3 cup ( more can also be added)
  • Chopped green chilli – 1 tbsp
  • Curry leaves – few
  • turmeric Powder – 1/4 tsp

    For Saaru/Rasam Powder :

  • Coriander seeds – 1&1/2 tbsp
  • Cumin seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp ( I use 1/2 tsp )
  • Black Pepper Corns – 1/2 tsp
  • Mustard seeds – 1/4 tsp
  • Hing – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Whole Red chilli – 4 to 6 or as per taste
  • Curry leaves – 1 stick

     PROCEDURE : 

  • Cook Little millet and keep it aside
  • Heat Oil and add all the ingredients under the heading ” for tempering ” and saute for a minute
  • Then add tamarind, Jaggery, saaru/rasam powder…. stir once

  • Add cooked little millet (3/4 portion) and salt and mix well on low heat

  • Put grated coconut, combine well and sprinkle coriander leaves & Serve