• ½ 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
  • Handful of broken peanuts
  • Salt, red chilli powder and lemon juice to taste


  1. Roast the millet for 6-7 minutes ( it can be roasted in large quantities and stored). Roasting ensures that the millets don’t stick together once cooked.
  2. Boil it in a large amount of water for 5/6 minutes.
  3. Once done, drain the remaining water.
  4. This water can be used for soups or other cooking. Keep aside to cool.
  5. Dry roast the mustard seeds, peanuts and curry leaves in a wok.
  6. Once the millet has cooled down, mix it with the carrots, beetroot and coconut, salt chilli powder and lemon juice.
  7. Serve with Chutney.

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