Samai pongal recipe, little millet pongal recipe
Ven pongal is served as a traditional breakfast in south india. It is very simple and easy to make. It goes well with coconut chutney, sambar and brinjal gothsu. Samai pongal preparation is also similar to ven pongal. For ven pongal, we add rice whereas for samai pongal, we add little millets/samai.
Samai pongal contain just a few ingredients and take practically no time to cook. Like ven pongal, samai pongal will make your stomach feel full and satisfied.
Samai pongal satisfies both fussy easters and also sensitive stomachs. People who are not inclined towards too oily, sweet or too heavy food, would love samai pongal with coconut chutney or sambar.
How to make samai pongal or little millet pongal:
1. In a pressure cooker, heat ghee. Add peppercorns, green chilli, cumin seeds, curry leaves and asafoetida. Stir well for a minute, and then add samai. Give a quick stir.
2. Add two cups of water, salt and mix well. When it comes to a boil, close the cooker. In medium flame, pressure cook for 4 whistles. When pressure releases, open the cooker and mash well.
Now, samai pongal is ready! Serve hot with coconut chutney or sambar.
- You can use any variety of millet to make this pongal.
- You can roast few cashew nuts and add it to the pongal at the end.
- If in case the pongal is dry for you or you want it to be little watery, add 1/4 cup of hot water and mix well.