BM #123 Week 4 Day 3 - 

Making Sweet Pongal with any type of millet is so easy to make and just as easy to get addicted to. 

I made this sweet pongal for Ugadi of 2021. The thali in the picture is from the festival day. It is a small thali due to subdued celebration. 

The thali features Raw Mango Pulihora, Instant Dhaniyala Sambar, Aloo Fry, Semiya Payasam and Kodo Millet Sweet Pongal

Ingredients - 

Kodo Millet / Arikelu 1/2 cup
Chana Dal handful
*Jaggery 3/4 cup
Milk 1/2 cup
Ghee 2 tsp or more as needed
Almonds and Cashews chopped 1/4 cup
Cardamom Powder 1/2 tsp

* I have tried making this with 1/2 cup sugar and it tastes just as good.

Method Of Preparation -

In a pressure cooker, wash kodo millet and chana dal. Add 2 cups of water and 1/2 cup of milk. Cook for 15 minutes or up to 2 hisses. [I cooked in instant pot for 10 minutes in manual/pressure cook mode]. 

Meanwhile, heat jaggery in a tablespoon of water until it melts. Strain the melted jaggery and remove any impurities.

After the millet-chana dal mixture is cooked well, transfer into a pan with the melted jaggery. 

Sprinkle the coarsely crushed nuts and cardamom powder. Cook well until the jaggery syrup starts solidifying.

Remove the pongal from heat. 

Serve warm with a topping of more toasted nuts and ghee.


Preparation Time 30 minutes
Serves 3-4

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BM #123 Week 4 Day 2 - 

Proso Millet Pongal is a hearty one pot meal. With Moong dal and Proso millet, this is one recipe that cannot go wrong.

In our attempts at getting used to Millets on a daily basis, we found that Idli, Pongal, Kheer and Sambar Sadam are the safest recipes to get used to.

Ingredients - 

Proso Millet/Varigalu 1 cup
Moong Dal 1/2 cup
Cumin seeds 1/2 tsp
Turmeric 1/4 tsp
Pepper corns 1/4 cup
Salt as needed
Cashews, roasted
Ghee 2 tsp

Method Of Preparation -

Roast the moong dal in about 1/2 tsp of ghee until it turns a shade of brown.

Add the proso millet, cumin seeds, salt and turmeric. Add about 3 1/2 cups of water and pressure cook (for 2-3 whistles or 10 minutes in Instant Pot). After the pressure drops, remove and mix well.

In a separate pan, heat ghee and roast the pepper corns and cashews and transfer them into the pongal. Mix well and serve it hot with any accompaniment of your choice.


Preparation Time 25-30 minutes
Serves 3-4

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Posted by Harini R on Friday, June 25, 2021

BM #123 Week 4 Day 1 - 

This week I shall highlight some Millet recipes which are popular at home and are pretty regular too. My husband and I are on millets currently and have given up rice and wheat almost entirely. We are trying out various recipes which work best for us.

Currently Idlis with all kinds of Millets are a favorite and we don't really miss the regular Idlis.

Ingredients - 

Barnyard Millet / Udalu 1 cup
Urad Dal 1/2 cup
Methi Seeds 1/2 tsp
Salt as needed

Method Of Preparation -

Wash and soak Barnyard millet for about 4 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Barnyard millet into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation.

After the batter is fermented,  divide the batter in the Idli plates. Steam for about 15 minutes. Let it cool for 5 minutes and then remove from the moulds.

Serve it with Peanut Chutney or Coconut Chutney and or Sambar for a filling meal.


Preparation Time  15 minutes + Soaking time 4 hours + Fermenting time 8-10 hours
Makes 16-18 

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Posted by Harini R on Thursday, June 24, 2021

BM #123 Week 2 Day 3 - 

The third recipe starts with the letter L and I couldn't think of any word in the native language of Tamil and so resorted to L for Lemon.

I found the use of Sambar powder in a rasam very unique but I learnt that it is pretty common in many families. After I made this version of Lemon rasam, I understand why this is popular :).  A very easy and straightforward recipe with fantastic results.

The dishes I made so far in this A-Z series are -

Recipe Source here
Ingredients - 

Tomatoes coarsely pureed 1 cup
Toor dal cooked 2 Tbsp
Sambar Powder 1/2 tsp
Salt, Turmeric and Jaggery as needed
Coriander leaves few
Lemon Juice 1 Tbsp
Seasoning (Ghee 2 tsp, Mustard seeds 1/2 tsp, Red Chili , Asafotida, Curry leaves few)
Coarsely Crushed - 
Cumin seeds 1 tsp
Pepper 1/2 tsp
Green chili 1-2

Method Of Preparation -

In a sauce pan, mix together the coarsely pureed tomato, coarsely crushed cumin, pepper and green chili, sambar powder, salt, turmeric and jaggery.

Let the mixture come to a rolling boil.

Add in the cooked and mashed toor dal, water to adjust the consistency and coriander leaves.

Let it boil for a few minutes. Meanwhile prepare the seasoning in another pan. 

Heat ghee add mustard seeds, asafotida, curry leaves, and red chili. After the mustard seeds pop, remove from heat and pour the seasoning into the simmering rasam.

Cover the rasam immediately and remove from heat.

Squeeze in a tablespoon of lemon juice and adjust the flavors if needed.

Serve it with steaming hot rice and any dry vegetable saute.


Preparation Time 20 minutes

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Posted by Harini R on Saturday, June 12, 2021

BM #123 Week 2 Day 2 - 

This version of Spinach dal is from the Palakkad region. The spice mix used adds texture and flavor to the otherwise regular spinach dal.

I was wondering how it would taste without any souring agent like tamarind or lemon juice. After tasting it we never felt the need for any tamarind or lemon juice at all. A fantastic find for us as we are always looking for unique recipes to make with spinach.

Recipe Source here
Ingredients - 

Spinach washed and chopped 2 cups
Toor dal 1/4 cup
Salt, Turmeric as needed
Seasoning (Oil 1 tsp, Urad Dal 1/2 tsp, Cumin Seeds 1/4 tsp, Red Chili, Asafotida 2 pinches, Curry leaves few)
Spice Mix - 
Oil 1/2 tsp
Urad Dal 1 Tbsp
Coconut 2 Tbsp
Red Chilies 2 (as per preference)
Cumin Seeds 1 tsp

Method Of Preparation -

Wash and pressure cook Toor dal in about a cup of water. Set aside. Mash well before using.

In a heated pan, add oil and roast all the ingredients except coconut and asafotida. Set aside and grind into a coarse paste adding coconut, asafotida and water. Set aside.

In a heated saucepan, boil chopped spinach adding about a half cup of water, salt and turmeric. 

After the spinach is cooked well, add in the coconut spice mix and cooked dal. Let the dal come to rolling boil.

Meanwhile prepare the seasoning by heating oil and adding mustard seeds, cumin seeds, urad dal, asafotida, red chili and curry leaves. 

After the mustard seeds pop and the urad al is golden brown, remove from heat and pour into the simmering dal.

Remove the dal from heat, cover and set aside for a few minutes.

Serve it hot with rice and ghee.


Preparation Time 30 minutes
Serves 3-4

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BM #123 Week 2 Day 1 - 

This week I am continuing with the A-Z series of Tamilian Dishes. This edition's starting letters of the dishes will be J, K and L.

I tried to make this kheer vegan and so used coconut milk. I also didn't fry the cashews in ghee. The combination of coconut milk and jaggery is one of my favorites. This kheer with sago, coconut milk and jaggery is a delightful combo.

The platter includes Kodo Millet, Papaya Curry, Bendakaya Nuvvula Koora, Tomato Kaya Pappu, Cucumber, Homemade Yogurt and Javvarisi Thengai Paal Payasam.
Recipe Inspiration here
Ingredients - 

Sago 1/4 cup
*Coconut Milk 1 cup (Canned variety)
Jaggery 1/4 cup (Adjust as needed)
Cardamom Powder 1/4 tsp
**Nuts, roasted few (I used almonds and cashews)

* I used 1/2 cup of coconut cream and watered it down to the desired consistency.
** I dry roasted them to make it vegan. They can be fried in ghee.

Method Of Preparation -

Wash the sago pearls and add about a cup of water and pressure cook for 2-3 whistles or 6 minutes on Manual/Pressure Cook modes in the Instant Pot. After the pressure is released naturally, remove and transfer into a sauce pan.

Heat the sauce pan with the cooked sago pearls and add jaggery. Let the jaggery melt and come to a gentle boil.

Note - If the jaggery has impurities, it is advisable to melt jaggery with half a cup of water separately, strain the impurities and then add to the cooked sago.

Slowly add the coconut milk to the simmering payasam while stirring gently. Sprinkle cardamom powder and remove from heat.

Garnish with roasted nuts and serve warm or cold.


Preparation Time 30 minutes
Serves 3

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