Ingredients

• Kodri (Foxtail Millet) : ½ cup (cooked and cooled)
• Cucumber : ½ cup (chopped)
• Tomato : ½ cup (chopped, seeds removed)
• Onion : ¼ cup (finely chopped)
• Bell Pepper : ½ cup (chopped)
• Sweet Corn : ¼ cup (boiled)
• Pomegranate Seeds : 2 tbsp (optional)
• Fresh Coriander or Parsley ” 2 tbsp (chopped)

For the Dressing:

• Lemon Juice : 1 tbsp
• Olive Oil : 1 tsp
• Salt : to taste
• Black Pepper Powder : ½ tsp
• Roasted Cumin Powder : ½ tsp
• Chaat Masala : ¼ tsp (optional)

Preparation

1. Rinse ½ cup of kodri (foxtail millet) thoroughly under running water.
2. In a pot, add 1 cup of water, a pinch of salt, and rinsed kodri.
3. Cook on medium flame until water is absorbed and kodri is soft. Allow it to cool completely before using it in the salad.
4. In a large mixing bowl, combine cooked kodri, cucumber, tomato, onion, bell pepper, sweet corn, and pomegranate seeds (if using).
5. In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, roasted cumin powder, and chaat masala (if desired).
6. Pour the dressing over the kodri mixture and toss gently to combine.
7. Garnish with fresh coriander or parsley.
8. Servings: 2

Notes

1. Add a handful of nuts or seeds like almonds, walnuts, or sunflower seeds for extra crunch and nutrition.
2. You can customize the vegetables as per your preference, such as adding lettuce, spinach, or zucchini.
3. Serve chilled or at room temperature as a refreshing, nutrient-packed meal or side dish.