Ven Pongal with Barnyard Millet

Name: Ven Pongal with Barnyard Millet
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cup seeraga samba rice; 1 cup barnyard millet/kuthirai vaali; 1/4 cup Mung skinned, split; 1/2 cup Oma water(carom/ajwan water + 3½ cups water; Necessary Salt; 1/2 c Ghee; 1 tablespoon Ginger, finely chopped; 1 tablespoon Pepper corn; 1 tablespoon Cumin seeds; 20 Cashew; 1 Green chilies, chopped; 20 tender curry leaves; Small solid asafetida

Lakshmi Sridharan Ph D @cook_19872338

USA

#ga24 #Barnyard Millet Food should be nourishing; give energy to work throughout the day. Pongal of Tamil Nadu is a good aource of protein as mung is one of the ingredients. Barnyard millet unlike rice is a whole grsain. Health Benefits Of Barnyard Millet: Good for Diabetes: Barnyard millet is very high in dietary fiber and protein. Rich in Antioxidants; contain phytochemicals, such as polyphenols that Strengthens Immune System. Barnyard millet is low on carbs and fat. Hence millets reduce blood cholesterol levels. Fiber in millet relieves constipation
.

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

30=40 mins

6 servings

1/2 cupseeraga samba rice
1 cupbarnyard millet/kuthirai vaali
1/4 cupMung skinned, split
1/2 cupOma water(carom/ajwan water + 3½ cups water
Necessary Salt
Seasoning:
1/2 cGhee
1 tablespoonGinger, finely chopped
1 tablespoonPepper corn
1 tablespoonCumin seeds
20Cashew
1Green chilies, chopped
20tender curry leaves
Small solid asafetida

Saved

Steps

30=40 mins

1

Prepare a checklist and keep ingredients near the cooking area
2

Prepare a checklist and keep ingredients near the cooking area
3

In a saucepan over medium heat, add millets, rice, millet, mung a tablespoon of ghee; roast (1 minute) until aromatic. Transfer to a bowl, add water to the roasted ingredients. Total water 4 cups; the quantity of water is very important. Oma water to increase digestive power. Cook a pressure cooker following manufacturer’s instructions.
4

Talikai/tempering: This is what gives Pongal its unique taste. Soak the asafetida in ¼ cup of boiling water in a bowl for 30 minutes and let it dissolve. In a saucepan over medium heat, heat a tablespoon of ghee, add cashews, pepper and cumin seeds. Add tender/ pinchu curry leaves and green chilies, and ginger. Pepper corns burst, carefully pour the asafetida mixture, let it boil
Add the tempered/roasted ingredients to the cooked pongal in the bowl. Mix. Add salt and mix with a spoon.
5

Aromatic flavorful and nutritious Pongal is ready. transfer to a serving bowl. May serve hot or at room temperature. Serve with Avial, sambar or chutney. I served it with chutney and brinjal gothsu.
6

Tips: Quantity of water for cooking rice and lentils should not be too much or too little, if too much, it will be porridge, if too little, it will not cook.
Ghee, and talikai/ seasoning give unique taste and aroma to Pongal, curry leaves and katti/solid parangayam/asafetida give nice aroma. It is good to use tender curry leaves.

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on April 17, 2024 19:26

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography