Browntop_Millet_Pongal

 #BrowntopMilletPongal :

#BrowntopMillet is called #Kulasamai in Thamizh.

It is also known by name #AmericanMillet.

#BrownTopMillet is scientifically known as Brachiaria ramosa or Urochloa ramosa. 

It is called 

Pedda sama or korle in Kannada  
Kula samai or Pala pul in Tamil.

Markra, Murat in Hindi
Andu Korralu, Eduru gaddi in Telugu

Chama pothaval in Malayalam

The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :
per 100 gm of Brown top millet contains

11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. 

The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.

Browntop millet has a distinct aroma and tastier than normal rice.

Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.

To know more on Millet :

Millet

Nutrients of Millet

The first dish I made out of American millet was Pongal. But I didn't click photos then. So it took so long to write this recipe.

Rinse and soak browntop millet 2 hours before to reap its nutritional benefits.

Preparation Time          : 5 - 10 mins

Cooking Time               : 15 mins

Quantity prepare           : 2 1/2 Cup approx.

Ingredients :
3/4 Cup	Browntop millet
1/4 Cup	Green gram split
1/4 Tsp	Fenugreek [ optional ]
1 Tsp	Black Pepper
1 1/2 Tsp	Cumin seeds
1 Tsp	Ginger finely chopped
1 Tsp	Turmeric tuber finely chopped *
10 - 15	Curry leaves
4 - 5 cloves	Garlic, chop nicely
1	Green chilly slit lengthwise [ optional ]
3/4 Tsp	Salt [ adjust ]
To Temper :
5 - 6	Cashew nuts, break into pieces
1 Tsp	Cumin seeds
8 - 10	Black pepper
10 - 12	Curry leaves
3 -4 Tsp	Ghee

* Turmeric tuber can be replaced with 1/4 Tsp of turmeric powder.

Method :

Rinse and soak browntop millet in a vessel adding 3 cups of water for two hours.

After two hours transfer the soaked browntop millet along with water into a pressure cooker.

Add washed green gram & fenugreek and chopped garlic, ginger & turmeric tuber.

Also add cumin seeds, slightly pounded black pepper, salt and curry leaves.

Close the pressure cooker with its lid and put on its weight over the nozzle.

Pressure cook on HIGH flame for a whistle.

Then reduce the flame to SIM position and cook for 7 minutes.

Open the cooker only after it ran out of steam.

Heat a kadai with 1 tsp of ghee on a stove over slow flame.

Fry cashew pieces till it turns golden color and transfer onto the hot pongal in the cooker.

Again in the same kadai add ghee and first crackle cumin seeds and then add black pepper.

Fry till black pepper starts spluttering, turn off the stove and add teared curry leaves.

Stir for a while and transfer onto the hot pongal.

Serve hot pongal on a plate pouring liberal amount of ghee over it. 

Relish with Pongal thuvaiyal [ Coconut Thuvaiyal ].

Or with coconut chutney or Onion sambar.

You might like to try :

Quinoa Paruppu Payasam

Quinoa Conjee [ Quinoa soup ]

Samai spicy bread

Browntop millet bread

Browntop millet Mudakattan dosai

Buckwheat Pongal

For other tiffin varieties

Breakfast and Dinner ideas


For Accompaniments

Chutney Varieties