Little millet puli Pongal – The time of the day dawned like any other day – “What should I make for dinner which is light and healthy”. Why not my mom’s “Puli Pongal” with a healthy twist. My mom’s version was a tamarind based broken rice cooked like Pongal, soft and slightly starchy and seasoned with gingely oil. Yuuuumm. I still remember the tangy smell from my mom’s kitchen when she opened the cooker. So here it is – little millet puli Pongal . Absolutely delicious and super healthy.
Little Millet Puli Pongal
Quick healthy spicy millet dish ideal for breakfast or lunch.
Ingredients
1.5 cup little Millet
1 lemon size tamarind soaked to extract pulp or Tamarind pulp 2 tbsp
4.75 cup water. approx (3.25 cup per cup millet)
2 tbsp Coriander seeds
1 tbsp Chana dhal
2 tbsp Sesame seeds
3 Red chilly
Salt as required
2 tbsp Gingely oil
1 tsp Turmeric
1/4th cup Groundnuts
1/2 tsp mustard
Directions
- Dry roast coriander seeds, chana dhal and red chilly .
- Dry roast seseme seeds seperately till they start to splater.
- Make a smooth powder of all of roasted spices.
- Mix the thick tamarind paste with the water required for cooking the millet.
- Add the millet, roasted powdered spices, turmeric and salt and the tamarind water prepared to a vessel.
- Pressure cook the millets mixture for 15 minutes.
- Season with mustard, curry leaf and groundnuts in gingely oil.
Naturally Hema 