recipe for millet /mixed millet venpongal(varagu-samai-thinai)
Ingredients
- Millets Varagu Samai and Thinai rice(mixed together) - 1 cup
- Moong dhal -1/4 cup
- Ghee as needed
- Milk - 1 cup
- Cumin -3/4 tbsp
- pepper corn - 3/4tbsp
- salt to taste
- Few curry leaves for tempering
- Few cashews for tempering
- Ginger chopped - 1-2 pieces
Instructions
- Wash millet's(rice)and dhal,add a tbsp of ghee in a cooker and roast with cumin,pepper.
- Add washed millet's and dhal to this then add ginger and saute nicely.
- Then add 3 cups of water and mix nicely adding salt to it.
- Close the lid and leave for two whistle.
- After that open the cooker add milk and mix.
- Now in a small kadai add ghee and when hot add cashew and curry leaves till golden.
- Add to pongal.
- serve hot with coconut chutney.
Notes
As I have added ginger have not used asafoetida!feel free to use if you need.
I like pongal to be some what gooey and not very thick,you can adjust the water and milk content accordingly.
If you are not adding milk its good but should be consumed hot or when warm.
Same way you can do this pongal with any single millet without combining.
I like pongal to be some what gooey and not very thick,you can adjust the water and milk content accordingly.
If you are not adding milk its good but should be consumed hot or when warm.
Same way you can do this pongal with any single millet without combining.