|Pepper||1 Teaspoon, freshly crushed|
|Fresh coriander||1 Tablespoon|
|Rye flour||1 Cup (16 tbs)|
|Millet flour||1 Cup (16 tbs)|
|Sour yogurt||2 Cup (32 tbs)|
|Fresh ginger||1 Tablespoon, chopped fine|
|Green chili||1 Cup (16 tbs), chopped fine|
|Freshly grated coconut||1 Tablespoon|
|Water||6 Cup (96 tbs)|
|Clarified butter||2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
Heat the oil in a thick bottomed pan and place the mustard in it.
When it splutters add the turmeric and the other seasoning ingredients.
Stir fry for 30 seconds.
Then add the water slowly.
When the water comes to a boil, lower the flame and add the rye flour with one hand while stirring continuously with the other.
Then add the millet flour while stirring continuously.
When the entire flour is added, mix thoroughly and add the coconut and yogurt.
Mix thoroughly again.
Then add the salt.
Let it cook on a low flame for about 10 minutes, while stirring occasionally to prevent sticking.
June mixture should have the consistency of porridge.
When the mixture starts leaving the sides of the vessel, the porridge is cooked.
Add the ghee, take off the flame and keep covered for five minutes.
Serve hot with lime pickle and a dab of butter.