Ingredients

• 1/4 cup barnyard millet
• 1 cup grated carrot
• ½ cup grated beetroot
• ½ cup finely grated coconut
• 1 tsp black mustard seeds
• 5-6 curry leaves
• 1/2 cup roasted peanuts
• salt, dry red chillies
  
• lemon juice to taste

Method

Wash the millets and soak them for 6 to 8 hours. Rinse with fresh water and cook in 1.5 to 2 times the quantity of water.

Dry roast the mustard seeds and curry leaves in a wok.

Once the millet has cooled down, mix it with the carrots, beetroot and coconut, salt, chili powder and lemon juice. Season with the dry roasted mustard and curry leaves. Lastly mix the peanuts to retain the crunch. Serve with chutney on the side.

OPTIONS

Replace millet with vari, samak, brown rice poha, or gluten free oats or millet sevai.

Other vegetables like french beans, peas or corn can be used.

Serves 4-6