After Oats chakkarai pongal, it was another successful experiment for pongal this year with Thinai
ven pongal or Thinai Khara Pongal. Millets are known to reduce the glycemic index as well provide a
hearty meal. So pongal festival this year was about two healthy experiments that the family
liked. I made this for Mattu Pongal (3rd day of Pongal) where cows and all farm are worshipped. The cattle are washed, horns painted and Jallikattu – a popular cattle race is seen in villages to this day.
Thinai Khara pongal (or foxtail millet savoury
porridge) for pongal festival. Can be had for breakfast or evening tiffin / supper too.
Cuisine : South Indian, type – breakfast
can be made vegan if desired, Gluten Free
spice level : medium
Serving suggestions : Avial, Coconut chutney, sambhar
Prep time – 15 mins , cook time – 15 mins ,
serves – 4
- Foxtail millet – 200 gms
- Moong dal – 50 Gms
- Ghee – 2 tbsp *
- Milk – 3/4 cup *( *Omit milk and ghee for a vegan version or use vegan substitutes)
- Salt to taste
- Tempering : cumin seeds, curry leaves,
asafoetida, black pepper, grated ginger
- Cashews – optional – 1 tsp
- Wash and soak thinai for 20 mins. In the
meanwhile dry roast moong dal till aroma comes but it doesn’t burn.
- Mix both and add 4 cups water and 3/4 cup milk.
Pressure cook for 3 whistles. Let the pressure cool on its own. Mix once done,
add salt as required
- Heat ghee in a pan, roast cashew nuts and
transfer to a plate. In the remaining ghee, splutter cumin seeds, asafoetida,
ginger, pepper seeds, curry leaves. Pour this tempering on the cooked
thinai-Dal mixture. Check for salt and spices. Serve hot with coconut chutney or
sambhar or Avial
Sending this to BM#48 under Tiffins.