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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Amaranth-Buckwheat-Paruppu-Payasam

#AmaranthBuckwheatParuppuPayasam ; #Amaranth is the seeds of commonly used green leafy vegetable such as thandu keerai, mulai keerai, siru keerai. The seeds are edible and rich in protein.
#Buckwheat is not a cereal grain but a seed of a broad leaved plant. This is also rich in protein.
Here let me present a #payasam using these two seeds and lentil.
Ingredients are just enough to make 2 cup of payasam.

Ingredients :
1 Tbsp	Amaranth
1 Tsp	Buckwheat
1/8 cup	Green gram split
2 or 3	Cashew nut roasted
1/2 Cup	Jaggery [ adjust ]
1 pinch	Salt
To Grind :
1 Tbsp	Coconut scraping
1/2 Tsp	Khuskhus
2	Cardamom
small piece	Nut meg

Method :

In a kadai dry roast green gram split till it turns golden color.

Transfer into a bowl.

Add amaranth and buckwheat to it.

Then add 1/2 cup of water and pressure cook for 3 whistles and 5 minutes at SIM.

Grind the ingredients given into a very smooth paste. Keep aside.

Dissolve jaggery in 1/2 cup of hot water.

Strain through a tea filter to remove impurities and stones.

Keep aside.

Mash cooked green gram-amaranth-buckwheat and take in a big vessel.

Add jaggery water & salt and bring to a boil.

Reduce the flame and add coconut paste.

Allow to simmer for 5 to 7 minutes or till all blends together and attains porridge consistency.

Transfer into serving a bowl and top it with roasted cashew nuts.

Tasty yummy amaranth buckwheat paruppu payasam is ready. Enjoy after a good meal!!

You might also like to try

Paruppu Payasam

#ParuppuPayasam : #Paruppu #payasam is generally done with green gram dhal. #Greengram is roasted and then cooked. Coconut, khuskhus and other ingredients are ground into a smooth paste. Then all are boiled together adding jaggery.
This payasam cools body since coconut and khus khus have been included.
Now to the recipe.

Ingredients :
1/2 cup	Green gram split
1/2 cup	Jaggery
1 pinch	Salt
1/4 cup	Coconut milk or milk [ optional ]
To Grind :
1/3 cup	Coconut scrapping
1 Tsp	Khuskhus
small piece	Nutmeg
2	Cardamom
1/2 Tsp	Raw rice
To Garnish :
4 or 5	Cashew nuts
10 - 12	Kismis [ prunes ]
2 Tsp	Ghee

Method :
Dry roast green gram dhal in a kadai on slow flame.
Keep stirring till the dhal turns golden brown.

Take roasted dhal in a cooker container.
Wash and add a pinch of salt.
Add 1 cup of water.
Pressure cook for 3 whistles and 7 min at SIM.

In the meantime grind all the ingredients using a mixer grinder into a very smooth paste.
Keep aside.
Pound jaggery and take in a vessel.
Add 1/2 cup water and heat on a stove over slow flame.
Dissolve jaggery well.
Usually jaggery contains sand particles.
So strain through a filter into another big vessel.
Again keep it on a stove over slow flame.
Allow it to simmer for 5 minutes.

Mash the cooked dhal with a ladle and add to simmering jaggery liquid.
Mix well. Allow to cook for 5 minutes.
Now add ground coconut - khus khus paste.
Stir well and cook till all ingredients blend together.
Add coconut milk and cook for 2 minutes over slow flame.

Fry cashews and kismis with ghee in a kadai on slow flame till golden color.
Pour over the prepared payasam.
Now payasam is ready.

Hot or cold, the payasam tastes very very good. It gives energy and cools body.

Note : The color of the payasam depends on the color of jaggery.





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Buckwheat Payasam

Carrot Thinai Payasam

Amaranth Payasam 1

Aval Paal Payasam

Thinai Payasam 4

For variety of Dishes

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