Barnyard Millet Ambali (Udalu / Kuthiraivali Ambali)
Barnyard millet swells fast into a soft, fluffy gruel and sours almost eagerly overnight, which makes its ambali one of the quickest to put together. Plenty of families already know the grain, which they call udalu or kuthiraivali, from fasting-day cooking, so the cooler tastes familiar from the first sip. It belongs to the Siridhanya group as well, though for ambali it asks for little more than buttermilk and a pinch of salt.
Prep Time
2-4 hr soak + overnight ferment
Cook Time
20 min
Servings
4
Difficulty
Easy
Ingredients
- Barnyard millet (udalu) — 1/2 cup (90 g)
- Water — 4 cups, plus extra to loosen
- Buttermilk (or thin curd) — 1 cup
- Salt — to taste (add at serving)
- Small onion, finely chopped — 1 (for serving)(optional)
- Curry leaves — 1 sprig (for serving)(optional)
- Green chili, finely chopped — 1 (for serving)(optional)
Instructions
- 1
Rinse the barnyard millet, soak for 2 to 4 hours, then drain.
- 2
Add to 4 cups of water and bring to a boil. Simmer on low for 15 to 20 minutes until soft and fluffy, adding a little hot water if it stiffens.
- 3
Cool to room temperature and transfer to a clay pot or glass jar, holding back the salt.
- 4
Cover loosely with a cloth and ferment overnight, 8 to 10 hours, until lightly sour.
- 5
The next day, mash the grains gently and whisk in the buttermilk with enough cold water to make it drinkable.
- 6
Season with salt and add onion, curry leaves and green chili to taste.
- 7
Serve cool and unheated.
Tips
- •Barnyard millet cooks fast and drinks up water, so add hot water as needed to keep the gruel loose.
- •For a fasting-day ambali, leave out the onion and use rock salt.
- •It thickens quickly once cool, so loosen with buttermilk just before serving.