Friday, March 24, 2017

Millet Mor / Millet Majjige - A nourishing Thirst Quencher With Millets and Buttermilk.

MILLET MOR / MILLET MAJJIGE


 Millets were the oldest food grains used by the ancient civilizations of the world. Millets had virtually disappeared into oblivion giving way to heavy rice and wheat consumption.With the onset of a new type of affliction called life style diseases, Millets  have made a glorious come back as a great   saviour. My family loves the nutty aroma of Millets which is used in the preparation of Pongal, Upma or even Sambar 'rice'. The write up about Millets in The Hindu says all about the benefits of eating it rough and staying healthy.
http://www.thehindu.com/life-and-style/eating-it-rough/article17537880.ece
Inspired by the article  I here in present a nutritious Millet Buttermilk / Kirudhaanya Majjige / Sirudaniya Neer Mor for the Panaka - Majjige/ Panakam - Neermor season.
INGREDIENTS


Mixed Millets - 1/4 cup
Curds - 1 cup
Salt - 1 pinch
Curry leaves - a few
Cumin seeds (crushed )- for garnishing
METHOD
1. Wash the millets thrice and drain.
2. Soak in 3/4 cup of water for 20 minutes and pressure cook until three whistles.
3. Cool the cooked millets and blend it in a mixer adding curd, salt and curry leaves.


4. Blend with 3 or 4 more cups of water and refrigerate.
5. Pour into a tall glass and garnish with a pinch of crushed cumin seeds.


Stir the buttermilk to bring up the millets to the fore and enjoy a dash of cooked chewy millets in every sip of the refreshing buttermilk savoured.

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