Friday, May 15, 2015


#ThinaiPongal  #FoxtailMilletPongal : #Thinai or #ThinaiArisi is known as #FoxtailMillet in English. It is one of the richest sources of iron,zinc and copper. The color of the grain is mild brownish or golden. It is slightly sweeter in  taste compared to all other millet. It is non acid forming cereal just like all other millet. It is advisable to include thinai or anyone of the millet in our daily diet.
Now let me present the method of preparing pongal using foxtail millet.

Thinai Pongal [ Foxtail millet pongal ]

3/4 cupThinai [ Foxtail millet ]
1/4 cupGreen gram split
1 TspBlack Pepper
1 1/2 TspCumin seeds
1/4 TspTurmeric powder
1/2 TspBlack Pepper powder
1 or 2Green chilly, split lengthwise [ optional ]
10 - 15Curry leaves
3 clovesGarlic, nicely chop
1 TspGinger nicely chopped
To Temper:
4 to 5Cashew nuts
1 TspCumin seeds
1 TspBlack Pepper
8 - 10Curry leaves
3 TspGhee

Method :
Take cleaned thinai arisi, washed green gram and all other given ingredients in a pressure cooker.
Add 3 1/2 cup of water.
Mix well with a ladle and close the lid with weight on.
I cooked over an induction stove.
Set temperature at 800 and allow to cook for 3 whistles.
Then reduce the temperature setting to 120 and cook for 5 minutes.

Open the cooker after it runs out of steam.
Now heat a kadai with ghee.
First fry broken pieces of cashew nut till it turns golden color and then transfer into prepared pongal.
Splutter cumin and then add pepper corns and curry leaves.
Transfer and mix well with a ladle.

Take hot hot pongal in a plate and add 1 or 2 Tsp full of ghee.
Relish with coconut chutney or pongal thuvaiyal or onion sambar.
Thinai Pongal [ Foxtail millet pongal ]

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For other tiffin varieties

Tiffin - Breakfast / Dinner