Samai Pongal


Recipe Spotlight

Little Millet cooked with Moong Dhal and garnished with Chopped ginger, Cashew, Jeera, a yummy traditional and healthy breakfast in TamilNadu. One of the oldest recipe too. Samai Pongal + Vadai accomplished with Sambar & Chutney. Popularly called as Samai Pongal. You will feel so good about eating healthy food without compromising on the taste.

Samai has excellent antioxidant properties, more Dietary fiber, has nearly 3 times more minerals, about 40 times fiber and about 12 times more Iron than Rice; has abundant quantities of Thiamin (Vitamin B1) which is not present in Rice and Wheat.

Servings: 4 Persons

Ingredients

Samai – 2 cups (Little Millet)

Moong Dhal – 1 cup (Manjal Udaitha Paasi Paruppu)

Whole Pepper Corns – 2tsp

Jeera – 2tsp

Curry Leaves – 1 sprig

Ginger – 2tsp Chopped

Cashew Nuts – 25gms chopped

Asafoetida – 2 pinches

Salt – to taste

Ghee – 12tsp

Method

Wash and clean,  Millet and dal, Pressure cook  them with Salt & Asafoetida and with 8 cups of water for 15-20 minutes.

Heat Ghee in a pan, add Black Whole Pepper corns, Ginger, Jeera, Cashew & Curry leaves saute for a minute in medium flame or till cashew becomes golden brown.

Season Pongal with the sauted & mix well.

Servings

Dole out Pongal hot with Kotsu/Gotsu or Sambar or Chutney.

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