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In my childhood or even few years back, I never had the awareness to millets. The only millet which we knew was Ragi/Finger Millet which is quite popular in my place. But once I came to know the health benefits of different types of millets, I want to consume more of these and reduce rice which is the primary food for any south Indian. It also surprises me that millets have been used in ancient days a lot and in the passage of time, rice has taken the precedence and millets are completely forgotten. I am so glad we have got the awareness.
In our recent visit to Indian stores, I found a pack of samai(Little Millets) , I was so excited and grabbed it. We can easily prepare any recipe that is made with rava(semolina), replace with millets. Today I made this samai pongal and I absolutely loved it. I made it as a one pot meal, so it is easier and faster, you can follow the traditional method of making pongal.
It goes well with coconut chutney or peanuts chutney. Sambar is an ideal choice for pongal.
Ingredients: (serves 2)
Samai/Little Millet : 1 1/4 cup
Moong Dal : 1/2 cup(washed)
Ghee : 1 tablespoon(you can replace with normal oil)
Cumin Seeds/Jeera : 1/4 teaspoon
Black Pepper: 1/4 teaspoon
Ginger : 1 small piece chopped finely
Cashews : Few
Curry Leaves : Few
Water : 5 cups
Salt : as required
Turmeric Powder : a pinch
- Heat ghee/oil in a pressure cooker.
- When hot, add cumin seeds, black pepper. When they crackle, add curry leaves and ginger, cashews.
- Saute till cashews turn golden color.
- Next add the moong dal, saute for a minute.
- Next add samai as well and saute for 2 to 3 mins. Mix turmeric powder as well.
- Add the above mentioned water , salt.
- Cook for 4 whistles.
- Let it cool down, open mix well and serve with any chutney or sambar.
In case you fee it is very dry, you can add some hot water and mix. I like it dry and my hubby likes it watery 😉
Enjoy this healthy breakfast which is quite heavy!!!