Samai-Buckwheat-Payasam

#SamaiBuckwheatPayasam : #Samai or #SamaiArisi is called #LittleMillet in English. This belongs to small seeded cereals commonly known as #millet. These millets can be grown in places where rainfall is very poor and also not so fertile soil.
Daily we have been watching advertisements on TV showing how healthy the oats is for heart. But along with it millets have to be included as they are rich in Magnesium. Magnesium helps to lower high blood pressure and also prevents heart attacks. Apart from magnesium millets are rich in iron, copper, manganese, calcium, zinc and vitamins A & B. Little millet is one of the millets having good amount of iron and zinc compared to rice or wheat.
#Buckwheat is not a cereal but seed of a fruit. It is triangular in shape and brownish pink or brown in color. It is rich in protein and helps in strengthening the capillary walls.
I have taken little millet and buckwheat to prepare a tasty coconut payasam.
Approximately 2 cups of payasam can be prepared.

Ingredients :
1/4 cup	Samai [ Little Millet ]
1 Tbsp	Buckwheat
1 pinch	Salt
1/3 cup	Coconut milk
1/4 cup	Jaggery [ adjust ]
To grind :
3 Tsp	Coconut scrapping
1 Tsp	Khuskhus [ poppy seeds ]
2	Cardamom
small piece	Nutmeg
2 or 3	Cashew nuts
To garnish :
2 Tsp	Almond shavings

Method :

Take samai and buckwheat in a small vessel.

Wash two or three times.

Add 3/4 cup of water and a pinch of salt.

Take a pressure cooker and add 1 cup of water.
Keep the vessel in the cooker and close the lid with weight on.

Allow three whistles. 

Then reduce the flame and cook for 5 minutes.

In the meantime grind the given ingredients into a smooth paste adding 1/4 cup of water.
Set aside.

In another vessel take jaggery and add 1/4 cup of water.
Heat on a stove over slow flame.
Dissolve jaggery with a ladle.
Turn off the stove once the jaggery has completely dissolved in water.
Strain through a filter into a big vessel to remove any stones and impurities.
Set aside.

Open the cooker once it ran out of steam.
Take out the cooked samai - buckwheat.
Mash well with a ladle.
Heat the jaggery water on a stove over a medium flame.
Add mashed samai-buckwheat and mix well.
Bring it to boil and then add the coconut paste.
Reduce the flame and allow to simmer for 5 to 8 minutes.
When all blend together and becomes a porridge add coconut milk.
Simmer for 2 to 3 minutes.
Turn off the stove and transfer into serving bowls.
Top it with almonds.
Tasty yummy samai buckwheat payasam ready.
Enjoy with pakoda or vadai.



Note :

• The color and taste of the payasam depends on the type of jaggery taken.
• The payasam has to be cooked over slow flame after adding coconut milk.
• Coconut milk lighten the color of the payasam.
• Payasam can be garnished with coconut pieces roasted in ghee.

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Aval Paal Payasam	Thinai Payasam 4	Thinai Payasam
Samai coconut Payasam	Samai Arisi Payasam	Samai spicy masala bread

For other Millet Recipes

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