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
Already I have posted a recipe for Venn Pongal and now it’s time to thing something innovative with this Venn pongal, so I have induced Thinaiarisi / Foxtail millet instead of rawrice
But when i googled, i found quinoa & thinai (foxtail millet) are different. In other languages,Thinai is called as ”Foxtail millet” in English,”Navane” in Kannada,”Kakum”in Hindi,”Korra” in Telugu,”Thina” in Malayalam,”Kaon” in Bengali,”Kang” in Marathi & Gujarati and ”Kanghu” in Oriya
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
The traditional Pongal where rice is substituted with Foxtail Millet. In a separate pan, heat ghee and roast the pepper corns and cashews and transfer them into the pongal
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