I had little jowar/sorghum remaining after making a batch of
homemade sathu maavu powder so wanted to use it up.I didn't give much thoughts for any fancy recipe, I wanted to a try a simple khichdi with it and this is what I made for breakfast.Jowar / Sorghum is a very healthy millet variety that takes time to cook unlike other millets, so it needs to be soaked overnight and cooked with enough water.
Recently when I went shopping with amma, we stopped at a earthernware shop and she insisted me to get a kadai made of clay for making fish kuzhambu so I got a small kadai.Now I am using it regularly for making
vathal kuzhambu,
puli kuzhambu,
upma etc.
Serve hot!.