Balinese Curry Bowl with Barnyard Millet (Sanwa)

Vegetable Curry Bowl served with Kaffir lime & lemon grass flavored Barnyard millet



    Barnyard Millet
  • Barnyard Millet: 2 cups
  • Water: 5 cups
  • Salt to taste
  • Ginger Diced : 1/2 tbsp
  • Garlic peeled: 4 cloves
  • Chopped Spring Onions: 1 bunch
  • Fresh Red Chilies: 2 No
  • Cashew Nuts : 3 tbsp
  • Kaffir lime leaves: 4 No
  • Fresh turmeric: 1 tbsp
  • Oyster mushrooms: 1 cup
  • Diced peppers: ¼ cup
  • Diced pock choy: ¼ cup
  • Diced onion: ¼ cup
  • Ripe Mangoes: 2 No, 1 cm dices
  • Sunflower Oil: 1 tbsp
  • Green beans Diced: 1 cup
  • Lime: 1 No
  • Coconut milk: 400 ml
  • Chopped lemongrass: 1 stick
  • Coriander Leaves chopped: 1 tbsp
  • Fried Garlic: 1 tsp
  • Tender Coconut Shell: 2 no slit into ½ lengthwise
  • Salt to taste
  • Pepper: ¼ tsp


Barnyard Millet
Take a heavy bottomed pan, Add two cups of water and salt.

Add strained Barnyard millet and simmer
until cooked.

Char ginger, garlic, spring onion, chili and cashew nut in a large heavy bottomed pan. Add along with the lime leaves, turmeric, 1 teaspoon of black pepper and a pinch of salt into a blender and make a paste.

In a heavy bottomed pan dry char mushrooms for 5 minutes till they get dark golden color and nutty in flavors.

Remove mushrooms to keep aside. Add 1 tablespoon of oil and the cashew nut mix paste to the pan, stir and fry for 1 minute, add vegetables, mushrooms and mango and stir-fry for 5 minutes.

Squeeze in the juice of 1 lime, pour in the
coconut milk.

Bring to the boil, then simmer for 10 minutes, stirring occasionally. Adjust seasoning.

Spoon the cooked Barnyard millet into a plate. Pour vegetable curry on top.

Serve hot garnished with chopped lemon grass, red chili, fried garlic & coriander.

Preparation Time: 10mins
Cooking Time: 35mins
To Serve; 3-4