AARKA COOKER HULIANNA
Kannada names of different Millets are suffixed with the word Akki meaning Rice in Kannada. For example Foxtail Millet is referred to as Navane Akki. Pearl Millets are known as Sajje Akki and so on. Millets which are healthy substitutes to rice can be cooked in the same way as rice is cooked. Foxtail Millet/Navane Akki can be cooked into a tangy Lime 'Rice'. Little Millet / Same Akki can be used to make Curd 'Rice'. Mixed Millets can be used to make a nourishing thirst quencher along the lines of Tangalanna. Bisibele, Vangibath and many more 'Variety Rice' cooked with Millets taste delicious. Aarka Cooker Hulianna is a pressure cooker recipe using Kodo Millet / Aarka Rice.
INGREDIENTS
Kodo Millet/ Aarka - 2 cups
Tamarind - a small lime size ball
Sambar Powder - 1 1/2 tsp
Salt - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Powdered jaggery - 2 tbsp
Sesame oil - 2 tbsps
Mustard seeds - 1 pinch
Split Back gram dal - 1 tsp
Chana dal - 1 tsp
Pea nuts - 2 tbsp
Red chillies (broken) - 2
Curry leaves - a few
Asafoetida - 1 pinch
METHOD
1. Wash and drain the millet and keep aside.
2. Soak tamarind and extract the juice by adding the required quantity of water to make 4 cups of juice.
3. Add salt, turmeric powder, jaggery and sambar powder to the tamarind juice.
4. Heat oil in a seasoning ladle and add mustard seeds.
5. When the mustard seeds splutter add the dals.
6. Add Pea nuts and fry till they crack.
7. Finally add the broken red chillies, asafoetida and curry leaves.
8. Pour the seasoning into the prepared tamarind juice.
9. Pressure cook the Kodo Millet/ Aarka and the seasoned tamarind juice together until three whistles.
10. Remove the cooked Millet after it cools down and fluff up the Aarka Cooker Hulianna using a fork.
Enjoy the Aarka Cooker Hulianna with Papad and salad or with just a cup of thick curd.
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