Simple Way to Prepare Homemade Thinai Pongal: (Foxtail Millets)

Thinai Pongal: (Foxtail Millets). Tasty Pongal enriched with the goodness of Thinai. Tastes good with Smbar and coconut chutney. All contents in this video are Copyrighted Healthy Food.

Thinai Pongal is very tasty and simple dish which gives the dual benefit of health and taste. Thinai Ven Pongal made with foxtail millet is a wonderful variation to the Kara Pongal or Savory Pongal. Pongal is a very popular South Indian Breakfast recipe, that is typically made using Rice and Dal (lentil).

it's Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, thinai pongal: (foxtail millets). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Tasty Pongal enriched with the goodness of Thinai. Tastes good with Smbar and coconut chutney. All contents in this video are Copyrighted Healthy Food.

Thinai Pongal: (Foxtail Millets) is one of the most favored of current trending meals on earth. It's easy, it's quick, it tastes delicious. It's appreciated by millions every day. Thinai Pongal: (Foxtail Millets) is something which I have loved my entire life. They're nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook thinai pongal: (foxtail millets) using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Thinai Pongal: (Foxtail Millets):

1. Take 1/2 Cup of Foxtail Millets (Thinai) Rice: Soaked & Boiled, with the Moong Dal.
2. Prepare 1/2 Cup of Moong Dal (Yellow): Soaked & Boiled, with the Thinai.
3. Prepare 2 tbsps of Ghee.
4. Take 2 tbsps of Cooking Oil (Coconut Oil- preferably).
5. Get as per taste of Salt.
6. Make ready as per taste of Sugar.
7. Get 8-10 of Tempering Spices: Curry Leaves.
8. Get 8-10 of Whole Black Peppercorns.
9. Take 3-4 of Whole Red Chillies.
10. Take 1.5 tsp of Cumin Seeds.
11. Prepare 1/2-1 tsp of Hing/Asafoetida.
12. Get 1 tsp of Whole Urad Dal.
13. Make ready 1 tsp of Whole Chana Dal.
14. Get 1/2 Cup of Roasted Cashews.
15. Take 1/4 Cup of Roasted Peanuts.
16. Prepare 500-600 ml of Water (RT): To Boil the Thinai & Moong Dal.
17. Take 1 tsp of Black Peppercorns (Freshly Cracked).
18. Take 3-4 of Green Chillies (Slit).

It has the essential protein and the carbohydrate required to keep one full until lunch. My ven pongal recipe is pretty much learnt from my mother in law. She makes a creamy venpongal for breakfast and serves it with jaggery. The reason why I still call hers venpongal and mine as Kara pongal is because there is a small change in the tempering ingredients which to my taste makes a big.

Instructions to make Thinai Pongal: (Foxtail Millets):

1. Wash & Soak both the Thinai & Dal in clean water for about an hour & set aside.
2. Now, in a large & deep heavy bottomed vessel: Add in the washed & soaked Dal & Thinai with about another 500-600 ml water, add some salt & turmeric powder in it- stir it well & allow it to cook for about 20-25 mins time- stirring occasionally in between (cover the lif of the vessel initially but take it off once it comes to a boil).
3. Once well cooked: Turn off the flame & allow it to sit on the oven itself until we do the ‘Tadka’ to it...For the TADKA-.
4. In another small Tadka Pan: Add in the oil- Then, one by one ☝🏻 add in rest all other tempering spices & ingredients to itthe- Allow it to splatter well & release its nice aroma.
5. Turn off the flame & pour in the same (Tadka), to the already prepared Pongal & gently give it a nice mix & serve it onto the Serving Platter....
6. Garnish: With some Oil Roasted Cashews & serve the same with either the Coconut Chutney or any other Chutney/s, of your personal choice...
7. ENJOY..... THE MOST HEALTHIEST & DECADENT “THINAI PONGAL.
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Recipe for Thinai Pongal, Thinai Ven Pongal Recipe, Healthy foxtail millet pongal. Foxtail millet is one of the oldest millet to have been recorded since the sangam period. Millet sweet pongal recipe, Sharing a tasty foxtail millet recipe for pongal festival. Foxtail millet is known as korralu in telugu, navane in kannada and thinai in tamil. These are low in carbohydrates and low in glycemic index too, a factor used to measure the rise of sugar levels after consumption of a food.

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