• Wash foxtail millet and cook in a pan with 1 ½ cup of water.
• Grind mustard, garlic and ginger together.
• Add the ground paste of mustard, garlic and ginger to the foxtail millet (Thanahal) once cooked completely (soft texture) and mix.
• Add coconut milk and salt to taste into the pan with the boiled foxtail millet and mix well
• Heat until it comes to a boil and served whilst hot.