Monday, August 12, 2013

Millets ven Pongal/Thinai Arisi Pongal



After knowing the health benefits of millets I try to replace it for  rice in my meal.After the positive results of Millets dosa I tried millets pongal too.The taste didn't differ and unless u tell one cannot make out it is millets pongal.It also resembles same as that of the normal ven pongal.
 
Considering the health benefits I had used minimum amount of oil and had avoided the use of ghee.
 
 
 
For the recipe please click READ MORE below..
 

 
 
INGREDIENTS:

1 Cup of Thinai/Samai/Quinoa/Fox tail millet/Kodo millet/little millet/Barnyard millet
1/3 Cup of Moong Dhal/pasi Paruppu
3 and 1/2 cups of water
1 Tsp of Grated ginger

To temper:

1 Tbsp of oil/Ghee
1 Tbsp of Dry black pepper corns
1 Tsp of Coarsely crushed pepper(Optional)
1 Tsp of Cumin seeds/Jeera
1 Tbsp of Cashewnuts
Few Curry leaves
A pinch of Asafoetida

PROCEDURE:


Dry roast the dal(pasi paruppu/Moong dhal) in a kadai.
Then add it to the millet(clean it before soaking) and soak the mixture for 10 minutes.
After soaking it for 10 minutes drain off the water.

In a pressure cooker add the millets and dhal mixture.
Add 3 and 1/2 cups of water,grated ginger,salt and pressure cook it for 2-3 whistles.

After opening the pressure cooker lid the mixture appears little watery but when u mix it it becomes hard.
Mix the mixture well.
Heat ghee/oil in a kadai and fry the cashewnuts.Keep it aside


In the same kadai add some oil,if necessary and add whole dry black pepper,Jeera/Cumin seeds,Asafoetida,curry leaves .
If u want more spicyness then add coarsely crushed pepper and mix it well.
Add the roasted cashews,mix well and serve .
U can have it with Brinjal Kotsu,Coconut chutney.If u want a rich breakfast serve it medhu vada

HANDY TIPS:


  • U can add 2 Tbsp of ghee to make the pongal to have more flavour
  • My kids throw away the pepper when they eat pongal.So I always add coarsely crushed pepper to pongal.
  • After cooking the mixture remains little watery..but it will set right after some time.
  • U can add 1/4 Tsp of Turmeric powder if u like the yellow colour for pongal.
  • The mixture turns little thick after cooking.So adjust the water accordingly.
  • I had used thinai for cooking.U can add samai/kuthirai vali arisi/Varagu Arisi too.



 

6 comments:

  1. very nice pongal

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  2. hi, yesterday i bought thinai and the same in yellow colour. but in your recipe thinai looks white. little confused

    ReplyDelete
  3. hi, yesterday i bought thinai and the same in yellow colour. but in your recipe thinai looks white. little confused

    ReplyDelete
    Replies
    1. Thinai is basically yellow in colour...but the one I used is a polished one which is white :))

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    2. You answered my follow up question. I just bought millet from a health food store here and it looks yellow. Cant wait to try this and the kathirikai gothsu.

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  4. hi that is a particular variety of millet, go ahead and enjoy!

    ReplyDelete