Step-by-Step Instructions

1. 1.Roast Barnyard Millet

   Add 1 cup of barnyard millet to a pan and roast it for 5 minutes on a low flame until it's lightly toasted and aromatic.

2. 2.Prepare Tempering

   In the same pan, add 2 teaspoons of oil. Once hot, add 1/2 teaspoon of mustard seeds and let them splutter. Then add 1 tablespoon of white lentil (urad dal) and 1/4 teaspoon of asafoetida (hing).

3. 3.Add Aromatics and Saute

   Add chopped green chilies (2-3), grated ginger (1 inch piece), and curry leaves (1 sprig) to the pan. Saute for about 1-2 minutes until the ginger is fragrant and the lentils turn light golden.

4. 4.Add Water and Vegetables

   Pour in 2 1/4 cups of water and add 1/4 cup of grated carrot. Season with salt to taste. Bring the mixture to a rolling boil.

5. 5.Cook Millet Mixture

   Once the water starts boiling, add the previously roasted barnyard millet. Mix well to combine all ingredients. Continue to cook, stirring occasionally, until all the water is completely absorbed and the mixture thickens, which should take about 5-7 minutes.

6. 6.Form Dumplings

   Allow the millet mixture to cool slightly until it's comfortable to handle. Then, take small portions of the mixture and gently shape them into small, oval-shaped dumplings (pidi kozhukattai).

7. 7.Steam Dumplings

   Grease an idli plate with a little oil and carefully place the prepared millet dumplings on it. Steam the dumplings for 5 minutes in an idli cooker or steamer until they are cooked through and firm.

8. 8.Serve

   Once steamed, remove the Kuthiravali Pidi Kozhukattai from the steamer and serve hot with your favorite chutney or sambar.