Saamai Milagu Ven Pongal | How to Cook Saamai Ven Pongal

We are starting with the second week of BM#49, with a very favorite theme of mine. It's going to be weekend Brunch this week and I worked overload to come up with ideas that can fit the bill. Brunch is what's called a meal that is not as light as a breakfast or as heavy as lunch.

It goes against the adage of eating the "Breakfast as a King, Lunch as a Prince and Dinner as a Pauper", however there is a group where everybody talks about a lighter breakfast. Then there is this custom where people eat their full fledged lunch around mid morning and followed by a lighter tiffin late evening.

Well whatever is followed else, I have always been so keen on breakfast. I love trying out different options. And when I had to plan for something new and elaborate dishes. Saturdays are mostly ven pongal at home. So this time I wanted to make a different version of ven pongal with Saamai. I even used to make another version of Ven Pongal with all garlic etc.

I made a Sakara Pongal with Saamai and a potato pakodi for the crunchy treat.

 
 
Saamai Millet
 


Saamai Milagu Ven Pongal

Ingredients

Saamai arisi - 3/4 cup
Yellow moong dal –1/4  cup
Raw Rice - 2 tbsp

For tempering

Coarsely powdered Pepper – 1 teaspoon
Jeera- 1 teaspoon
Cashew – 20 gms
Ghee- as required
Salt - as required
Curry leaves
Hing a pinch

How to make Saamai Milagu Ven Pongal

Dry roast the saamai, moong dal and rice till it changes colour slightly. Allow it to cool and wash well.

Soak the mixture for 10 minutes. Then add 1 & ½ cups water and salt to the pressure cooker along with the Saamai mix. Pressure cook till done or for 3 whistles. Let the pressure fall down.

Heat ghee in a pan, fry cashew till golden. Next, add curry leaves, jeera and pepper in ghee.

Add to the rice-dal mix.
 

Notes:

Normally for ven pongal with rice, we add 1:2 rice:water ratio, since Saamai gets cooked soon, 1 & ½ cup should be enough.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

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