In a vessel add 1/2 cup millets with one cup of water and produce this to a boil, flip the warmth to simmer and prepare dinner the millets lined with a steam vent cracked open for 8-10 minutes or till the water evaporates. let it sit for two minutes and tranfer this to a different bowl and let it cool fully.
In a mixie jar add coriander, inexperienced chillies, cumin powder, garlic, tamarind extract and salt ,grind to a easy paste. Put aside.
In a pan warmth some oil, crackle the mustard seeds, adopted by urad dal, channa dal, peanuts, roast them on low warmth to golden .
Now add the asafoetida, turmeric, crimson chilli and curry leaves.
Add the bottom paste and saute till the uncooked odor disappears roughly 4 minutes. Add a tiny splash of water if the combination turns into very dry.
Lastly add the cooked millets and gently combine in order that the combination is uniformly utilized. Modify the salt if required.
Prime with chopped coriander and serve.
Serve Coriander Tamarind Millet Rice together with Tadka Raita, Tomato Onion Cucumber Raita or some other raita of your alternative.