1. Manually clean the sorghum for stones or other impurities without adding any water.
2. Heat salt a pan on a medium flame for 5 to 7 minutes.
3. Add sorghum grain and begin by lightly roasting on a medium flame until they are puffed and crispy. Once done, set them aside in a bowl.
4. In a separate pan, heat a little oil. Add finely chopped green chilies and onions, sautéing them until the onions turn golden brown. Add a pinch of salt to taste.
5. Now, add the prepared puffed sorghum grains to the sautéed onion and chili mixture. Mix them well, ensuring the grains soak up the aromatic flavours.
6. Pour the puffed sorghum mixture over mutton curry. Stir gently to combine, allowing the sorghum to absorb the rich gravy of the mutton. Ensure that the sorghum remains slightly crispy yet flavourful from the curry.
7. Garnish with coriander leaf and enjoy this wholesome, nutrient-rich dish that combines the crispy texture of puffed sorghum with the rich, spiced flavours of mutton curry.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
