Extract Coconut Milk from Yara Fresh Grated Coconut and keep aside. In a small bowl, mix the finger millet flour with a little water to make a smooth paste, ensuring there are no lumps. Add the kurakkan paste to the saucepan, stirring continuously to avoid lumps. Add more water if needed. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, stirring occasionally. Add onions and garlic salt and Coconut Milk. Continue to simmer the mixture for another 5-10 minutes, stirring occasionally, until it reaches a thick and smooth consistency. Remove the saucepan from the heat and let the Kurakkan Kenda cool slightly. Serve the porridge warm in bowls.