In a vessel add 1/2 cup millets with one cup of water and bring this to a boil, turn the heat to simmer and cook the millets covered with a steam vent cracked open for 8-10 minutes or until the water evaporates. let it sit for 2 minutes and tranfer this to another bowl and let it cool completely.
In a mixie jar add coriander, green chillies, cumin powder, garlic, tamarind extract and salt ,grind to a smooth paste. Set aside.
In a pan heat some oil, crackle the mustard seeds, followed by urad dal, channa dal, peanuts, roast them on low heat to golden .
Now add the asafoetida, turmeric, red chilli and curry leaves.
Add the ground paste and saute until the raw smell disappears approximately 4 minutes. Add a tiny splash of water if the mixture becomes very dry.
Finally add the cooked millets and gently mix so that the mixture is uniformly applied. Adjust the salt if required.
Top with chopped coriander and serve.
Serve Coriander Tamarind Millet Rice along with Tadka Raita, Tomato Onion Cucumber Raita or any other raita of your choice.
