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Friday, September 26, 2014

THINAI PONGAL / THINAI VENNPONGAL

THINAI VENN PONGAL,THINAI PONGAL, HOW TO MAKE THINAI PONGAL, MILLET RECIPES

INGREDIENTS:

Thinai (Foxtail millet): 2/3 cup
Moong dhal - 1/3 cup
Water - 2 3/4 cups
Grated ginger - 1/2 tsp.

Green chilly -1
Salt - to taste
Hing - a pinch
Pepper - 1 tsp.
Cumin seeds - 1 tsp.
Curry leaves - few
Ghee - 1 ladle
Cashews - 10 no.

METHOD:


Dry roast thinai and moong dhal separately until hot. Wash well.

Pressure cook 
thinai and dhal in medium flame alongwith water, without adding salt, for 3 whistles.  

In a pan, heat a spoon of ghee and fry cashews till golden brown. Keep aside.

In the same pan, heat a tablespoon of ghee, add pepper. When pepper splutters, add cumin seeds, curry leaves, grated ginger, chopped chilly and hing. Pour it over the rice. Add salt and mix well. Garnish with cashews. Add the remaining ghee while serving.
Have it with
coconut chutney or  kothamalli chutney.

3 comments :

  1. How does it taste?Is it as delicious as the traditional ven pongal made of rice?
    The picture of pongal with cashew nut spread on it looks enticing

    ReplyDelete
  2. I too am bitten by the millet bug. Picked up most millets but this one. Will have in mind to bring and cook this venpongal.

    ReplyDelete
  3. This is new to me and i see lots of recipes from Millet now a days. Looks delicious

    ReplyDelete

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