Recipe for Thinai Pongal, Thinai Ven Pongal Recipe, Healthy foxtail millet pongal. Healthy siruthaniya pongal recipe. With step by step pictures.
Foxtail millet is one of the oldest millet to have been recorded since the sangam period. The sangam period in Tamil literature refers to period between 300 BC to 300 AD. I think foxtail millet is the only millet to have featured so predominantly in Tamil literature.
ஐங்குறுநூறு, குறிஞ்சித் திணை – தோழி தலைவனிடம் சொன்னது
சாரல் புறத்த பெருங்குரல் சிறு தினைப்
பேரமர் மழைக் கண் கொடிச்சி கடியவும்
சோலைச் சிறு கிளி உன்னும் நாட!
ஆர் இருள் பெருகின, வாரல்,
கோட்டுமா வழங்கும் காட்டக நெறியே.
Tamil Meaning: மலைச் சரிவில் உள்ள நிலத்தில் கொத்துக்களாகச் சிறு தினை வளர்ந்துள்ளது. அதை உண்ணுவதற்குச் சோலைக் கிளிகள் வரும். அவற்றைப் பெரிய அமர்ந்த ஈரமானக் கண்களையுடையக் குறிஞ்சி நிலப் பெண் விரட்டுவாள். அவை மீண்டும் வர நினைக்கும். அத்தகைய நாடவனே! நீ மிகுந்த இருட்டில் வராதே. காட்டுப் பாதைகளில் தந்தங்களையுடைய யானைகள் திரியும்.
English Meaning: Foxtail millet fields on the valley has grown tall. The beautiful eyed Kurinji girls secure the fields from the parrots that come to feast on them. Parrots keep trying to come to the fields for the millet again and again. Like that, you keep coming here. Please do not come after sunset as the forests are covered with big fierce elephants with giant tusks and I am afraid they might hurt you.
Here is how to make Thinai Pongal
We have used 1 cup of millet and 1/2 cup of split yellow moong dal today. Soak the millet and dal in water for 10 minutes. Wash the mixture 2-3 times to get rid of the fine impurities. Drain the water. Add four cups of water to the mixture. I don’t add the millet and dal directly in the cooker. I place some water in the cooker and place a bowl inside and add the millet, dal and water to the bowl. This way the millet mixture does not scorch in the bottom and also the water will not spew out of the cooker while cooking. Cook in a pressure cooker for 5 whistles (approximately 13-15 minutes on medium flame). Remove from heat and wait for the pressure to settle on its own. Set aside.
Get all the ingredients for tempering ready.
Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside. Mince a teaspoon of ginger very finely. You will need some green chillies, cashews and curry leaves too.
Tempering
Heat some ghee or oil in a pan. I have used just 1 teaspoon of ghee. Add more ghee for a more rich pongal. Add in the cashew nut. Let it roast for 20 seconds or until it is slowly starting to take a brown hue.
Add in the ginger, curry leaves and green chillies. Add in the cumin-pepper mixture. Roast briefly for 20 seconds.
Add in the cooked millet-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.
Serve hot with your favorite chutney and sambar.
- 1 cup foxtail millet (thinai arisi)
- ½ cup split yellow moong dal
- 4 cups water
- 1 teaspoon ghee
- 10 cashewnut
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 1 teaspoon ginger, finely minced
- 1 sprig curry leaves
- 2 green chillies, chopped
- 1 teaspoon salt
- Pressure cook the millet and dal in water for 5 whistles. Remove from heat and wait for the pressure to release naturally. Set aside to cool.
- Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
- Heat some ghee or oil in a pan. Add in the cashew nut. Let it roast for 20 seconds
- Add in the ginger, curry leaves and green chillies. Add in the cumin-pepper mixture. Roast briefly for 20 seconds.
- Add in the cooked millet-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.
- Serve hot.
hi,,it was a different recipe ,,thank you for sharing!
Awesome and healthy. Pongal is my favourite.Thanks for the English translation.
Thank you!