Millet avial; Try this easy south Indian delicacy with a millet touch!

Millet Avial is a wholesome South Indian dish, combining the goodness of mixed millets with a variety of fresh vegetables, gently cooked with coconut, green chilies, and cumin for a fragrant, creamy taste. The dish features Grami foxtail and barnyard millets for a fiber-rich base, while ash gourd, pumpkin, drumsticks, and other veggies add layers of texture and flavor. Finished with a touch of yogurt for slight tanginess, and coconut oil and curry leaves for an authentic touch, Millet Avial pairs perfectly with steamed rice, offering a nutritious, comforting meal that balances flavor with health benefits.

When it comes to millet, one challenge is to understand from where to choose the best millets with least refining and processing with richness of wholesome nutrients and feels like fresh from farm. This is where you can trust Grami superfoods, A destination for nutrient rich millets and their products. Click here to explore the best millet and millet based products with no preservatives and added colours, basically no bad stuff! We serve you the best from nature beacuse Grami cares!

Ingredients:

• 1 cup mixed millets (Grami foxtail millet, Grami barnyard millet, or any preferred Grami millets)
• 1 cup ash gourd (cut lengthwise)
• 1 cup pumpkin (cut lengthwise)
• 1 cup drumsticks (cut lengthwise)
• 1 cup elephant foot yam (cut lengthwise)
• 1 cup raw banana (cut lengthwise)
• 1 cup French beans (cut lengthwise)
• 1 cup carrots (cut lengthwise)
• 1 cup grated fresh coconut
• 3 green chilies
• 1 teaspoon Grami cumin seeds
• 1/2 teaspoon Grami turmeric powder
• 1 cup yogurt (curd)
• 2 tablespoons coconut oil
• A few curry leaves
• Salt to taste

Also read: Proso millet bhakarwadi; with easy 4 steps

Instructions:

1. Rinse the millets thoroughly. In a pot, add 2 cups of water and bring to a boil. Add the millets and cook until they are soft and water is absorbed. Set aside.
2. In a large pot, add all the cut vegetables, turmeric powder, and salt. Add enough water to cover the vegetables and cook until they are tender but not mushy.
3. In a blender, grind the grated coconut, green chilies, and cumin seeds with a little water to make a coarse paste.
4. Add the cooked millets to the pot of vegetables. Mix well. Add the coconut paste and cook for a few more minutes until everything is well combined.
5. Turn off the heat and add the beaten yogurt. Mix well. Drizzle the coconut oil on top and add curry leaves.
6. Serve hot with steamed rice or as a side dish.

Powered by Grami superfoods.

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