Browntop_Millet_Paruppu_Payasam

 #BrowntopMilletParuppuPayasam :

#The other name of #BrowntopMillet is #AmericanMillet.

It is called #KulaSamai or Palapul in Thamizh.

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

It is called 

Pedda sama or korle in Kannada

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.

For more details

Browntop Millet [ Kulasamai ]

Split green gram has to be roasted in a kadai till golden brown. Then soaked browntop millet [ Kulasamai ] and roasted green gram have to be cooked in a pressure cooker. The cooked browntop millet [ Kulasamai ] and lentil, ground coconut mixture and jaggery are combined together and cooked over slow fire till it attains porridge consistency.

Preparation time                     : 5 minutes
Pressure Cooking time           : 10 minutes
Cooking time for payasam     : 10 - 15 minutes
Quantity                                 : 2 cups approx.

Ingredients :
1/4 Cup	Browntop millet [ Kulasamai ]
1 Tbsp	Split green gram [ Moong dal ]
1/2 Tsp	Bengal gram [ optional ]
1/3 Cup	Jaggery
1 pinch	Salt
Ingredients To Grind :
2 Tbsp	Coconut scrapings
3	Cashew nut
2	Almond
1/2 Tsp	Khus khus [ poppy seed ]
2	Cardamom
1	Clove
small piece	Nutmeg

1 Tsp of Sara paruppu [ Chironji /charoli ] and almond pieces to garnish

If sara paruppu is not available, then almond shavings or ghee fried cashew nuts or ghee fried dried grapes [ kismis ] can be used for garnishing.

Method :
Take browntop millet in a small vessel and rinse once.

Add 1/2 cup of water and soak for two hours.

Heat a kadai on a stove over slow flame.
Dry roast split green gram and bengal gram [ chick pea ] till golden color. Turn off the stove.

Take roasted lentils in a small bowl and add 2 1/2 Tbsp of water.

Now keep the bowls containing soaked browntop millet and roasted green gram one over the other in a pressure cooker and cook on HIGH flame for a whistle. Then reduce the flame and cook for 8 minutes.

Wait till the cooker ran out of steam.

[ Note : The soaked browntop millet and roasted lentils can also be pressure cooked together. ]

Meanwhile combine all the ingredients to grind in a mixie jar.
Grind into a smooth paste adding enough water.
Transfer into a bowl and set aside.

Dissolve jaggery in 1/2 cup of hot water.
Strain through a tea filter to remove impurities.
Set aside.

Take cooked browntop millet and lentil in a big vessel. Add 3/4 cup of water and a pinch of salt and heat over medium flame. Allow to simmer for 5 minutes.

Then add coconut paste and mix well and let it be on slow flame for 3 minutes.
Now add jaggery water and stir well.
Allow to simmer until payasam attains poriidge consistency.
Turn off the stove and add garnishing.

Pour into serving bowls and enjoy hot & flavorful tasty payasam with any savory!!

Other recipes you may like to try

Browntop millet sweet bread	Amaranth - Buckwheat Payasam	Quinoa Conjee [ Quinoa porridge ]
Kuthiraivaali spicy bread	Samai sweet bread [ Little millet sweet bread ]	Yellow pumpkin flower in cooking

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