Air-Steamed Odia Santula With Foxtail Millet And Coconut Mustard Sauce Recipe

About this recipe

Santula, a classic Odia vegetable medley, is paired with nutrient-rich foxtail millet and finished with a fragrant coconut mustard sauce to create a wholesome dinner. This dish showcases traditional Odia flavors while incorporating a unique grain for a balanced and satisfying meal.

Ingredients

• - Mustard Seeds
• 500 G Ridge Gourd/Jhinge Tori(500Gm)
• 250 g Carrot
• 1 Dozen Banana
• 1 piece Coconut
• 20 g Turmeric Powder
• 10G Salt
• 500 ml Water
• 200 ml Mustard Oil

Instructions

1. Step 1: Cook the foxtail millet. Drain the soaked millet and add it to a pot with 300 ml of water. Bring to a boil, then cover and simmer for 15 minutes until cooked through. Fluff with a fork and set aside.
2. Step 2: Prepare the Santula base. Steam the ridge gourd, drumsticks, carrot, and raw banana in an air fryer steamer compartment for 10 minutes until tender.
3. Step 3: Make the coconut mustard sauce. Blend the ground mustard seeds, green chilies, grated coconut, turmeric powder, and a little water to form a smooth paste.
4. Step 4: Temper the panch phoran. Heat mustard oil in a small pan. Add the panch phoran and cook until aromatic. Mix the tempering with the coconut mustard sauce.
5. Step 5: Combine the dish. Toss the steamed vegetables in the coconut mustard sauce and gently heat for 2-3 minutes. Serve alongside the cooked foxtail millet.