53. moriyo khichdi
Moriyo, samo or shama millet is used widely to prepare fasting food. It is used to make kheer, khichdi, dokhras, upma, handvo. The uses are endless. I usually make khichdi as we can have it with potato curry. Moriyo is the seed of a grass called echinochloa colonum. Its grown like rice in paddy fields. Its rich in zinc and iron. Samo is readily available in the indian shops.
- Wash the moriyo and soak it in 1 cup of water for 30 minutes.
- Heat the ghee in a deep pan. When it is hot add the cloves, cinnamon, pepper and curry leaves.
- Add the cumin and sesame seeds. When they begin to splutter, add the raisins and cashew nuts.
- Add the ginger and chill paste and stir fry for a few seconds.
- Add turmeric powder and moriyo along with the water.
- Add the remaining 3 cups of water and salt.
- Cover the pan partially and cook over medium heat. Stir frequently to avoid the water boiling over the pan and the moriyo sticking at the bottom.
- It cooks like rice, soaking up the water. Usually it gets done in 15 to 20 mins.
- Garnish with coriander and serve hot with potato curry, yogurt or farari kadhi.
- Can make with yogurt. Cook it normally as above and just before serving add about ½ cup of yogurt.
- To make it into a meal on its own, add about a cup of chopped carrots and potatoes mixed while cooking the moriyo. Adjust the salt accordingly.