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Millet Salad
சிறுதானிய சாலட்
By Ganesan Kannan
35 mins Serves 4 Medium Kongu
4.8Editor's Rating
A crisp, no-cook millet salad built around 1 cup cooked foxtail millet, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 1 cup cooked foxtail millet — chop, grate or cube as the recipe needs.
- 2
Cook the millet with a little extra water, fluff and cool it fully so the grains stay separate in the salad.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the millet salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
திணையை வேகவைத்து முழுமையாக ஆற வைத்த பின்னரே கலக்கவும்.
Cook the millet with a little extra water, fluff and cool it fully so the grains stay separate in the salad.
Nutrition (per serving)
- Calories: 377 kcal
- Protein: 23 g
- Carbs: 27 g
- Fat: 12 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating