Foxtail Millet Avial is a nutritious twist on the traditional South Indian avial, which is a mixed vegetable curry with a coconut-based sauce. By using foxtail millet, this dish gains an extra boost of fiber and protein, making it both healthy and delicious. Perfect as a side dish or a main course, Foxtail Millet Avial brings together the earthy flavors of millet with the rich and creamy texture of the avial. Let’s get cooking!

Ingredients:

For the Foxtail Millet:

• 1 cup Foxtail Millet
• 2 cups Water
• Salt to taste

For the Avial:

• 1 cup Mixed Vegetables (such as carrots, beans, potatoes, raw banana, and drumsticks, chopped into bite-sized pieces)
• 1 cup Grated Fresh Coconut
• 2-3 Green Chilies (adjust to spice preference)
• 1/2 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1/2 tsp Black Pepper Powder
• 1 cup Plain Yogurt (curd)
• 1 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1/2 tsp Urad Dal (split black gram)
• A few Curry Leaves
• Salt to taste

Instructions:

1. Cook the Foxtail Millet:
   • Rinse the foxtail millet under running water. In a saucepan, add the millet, water, and salt. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes until the millet is tender and the water is absorbed. Fluff with a fork and set aside.
2. Prepare the Vegetables:
   • In a large pot, add enough water to cook the mixed vegetables. Bring to a boil, then reduce the heat and cook until the vegetables are tender but still hold their shape. Drain and set aside.
3. Make the Coconut Paste:
   • In a blender, combine the grated coconut, green chilies, and cumin seeds. Blend into a smooth paste by adding a little water if necessary.
4. Prepare the Avial Sauce:
   • Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
   • Add urad dal and curry leaves, and sauté until the urad dal turns golden brown.
   • Add the turmeric powder and black pepper powder. Stir well.
   • Add the coconut paste to the pan and cook for a few minutes until the raw smell disappears and the oil starts to separate from the paste.
5. Combine Ingredients:
   • Add the cooked vegetables to the pan and mix well with the coconut paste. Cook for another 5 minutes to allow the flavors to blend.
6. Add Yogurt:
   • Reduce the heat to low and stir in the plain yogurt. Mix thoroughly and cook for an additional 2-3 minutes, ensuring the yogurt is well combined and the avial is heated through. Avoid boiling after adding yogurt to prevent curdling.
7. Serve:
   • Gently fold in the cooked foxtail millet into the avial and mix well.
   • Garnish with additional curry leaves if desired and serve hot.

Tips and Variations:

• Vegetable Varieties: Feel free to use other vegetables such as sweet potatoes, butternut squash, or peas based on your preference and availability.
• Spice Level: Adjust the number of green chilies and black pepper powder according to your spice preference.
• Yogurt Substitution: For a vegan version, substitute yogurt with coconut yogurt or cashew cream.

Foxtail Millet Avial is a delightful fusion of traditional flavors with a healthy twist, perfect for those looking to enjoy a wholesome meal. The combination of millet with the rich, coconut-based sauce makes this dish both satisfying and nutritious.