Dry roast little millet, wash, strain and keet aside. Heat coconut oil in a thick bottomed pan add mustard seeds, curry leaves, onion, carrot and saute it. Then add two cups of water, salt for taste and let it boil. Add little millet, cover and cook for 2 mins, then add chopped tomato. Cover and cook until all water absorbed. Now add grated coconut cover and cook for 2 mins. Finally garnish with coriander leaves.