Thinai (foxtail millet) Kara Pongal - foxtail millet recipe

Main ingredients

1/2 cup Foxtail millet hulled

1/2 cup Green gram dal skinned

5 cups drinking water

For tempering:

2 tbsp ghee / clarified butter ( use coconut oil for a vegan version)

1 tsp cumin seeds

1/2 tsp crushed black pepper

1 pinch Asafoetida

1 sprig curry leaves

3-4 tbsp cashew nuts

salt to taste

Methods:

Set the pressure cooker to heat gently.
Add the green gram dal and roast gently till it acquires a beautiful aroma.
Add in the fox tail millet stir and add the water
Close the pressure cooker and cook for 3-4 whistles
Meanwhile in a small pan, add the ghee , cumin, crushed black pepper, curry leaves and cashew nuts and roast till the cashew nuts turn golden.
Add in the asafoetida. Remove from heat.
once the pressure is released, open and add the tempering and steam. Mix well, check salt.
Serve with sambhar or chutney

Pages