Come Tamil Month Aadi(july-august), the festival season begins, starting with Varlakshmi nombhu it goes on till Kaarthikai in the month of November-December
Cashew nuts (chopped). Foxtail Millet/ Thinai Arisi. Foxtail milletpongal is ready to eat. Dry roast foxtail millet, moong dal separately till the aroma comes out
porridge) for pongal festival. Thinai Khara pongal (or foxtail millet savoury. After Oats chakkarai pongal, it was another successful experiment for pongal this year with Thinai
Ingredients Thinai/Foxtailmillet - 1cup Moong dhal- ½ cup Salt to taste Oil/ ghee- 2 tsp Pepper- 2tsp Cmuing seed- 1 tsp Curry leaves few Ginger grated - 1tsp Cashew nuts- 1tsp Badam- 1 tsp(optional) Instructions Wash and soak millet/ thinnai in water for 10 minutes In a pressure pan, heat oil/ghee cashew and badam (optional) roast it Add cuming seed, pepper, curry leaves, ginger grated and saute it Add Moong dhal and drained thinai/foxtail Add 2 cup of waterand salt and close the lid of the pressure pan Wait for 3 whistle and open the lid Stir it well Healthy and tasty thinaipongal is ready to serve 3
If using store brought rice flour roast that too ( i skipped till since i used homemade). This why not make something different from regular rice based kozhukattai to millets
Foxtail millet/ Thinai is very popular in east asia and especially in south India people have started using millets more and are spreading awareness on it about how healthy they are
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