Wednesday, 29 October 2014

Thinai Pongal / Fox Tail Millet Pongal






Ingredients:

  • Thinai - 11/2 cup
  • Moong dal - 3/4 cup
  • Salt - to taste
  • Water - 6 to 7 cups

For tempering:

  • Oil - 2 tblspn
  • Ghee - 3 tspn
  • Chopped ginger - 1 tspn
  • Crushed pepper - 1 to 2 tspn
  • Jeera - 1/2 tspn
  • Asafoetida powder - 1/4 tspn
  • Curry leaves - few nos

Method:

  • Wash the dal, rice, add water , salt and pressure cook for 6 to 7 whistle
  • Heat oil and ghee in a kadai, add all the ingredients given under the heading for tempering. After the jeera splutters switch off the stove
  • Open the pressure cook after the pressure completely gone and add this tempering mix well 
  • Serve hot this tasty thinai pongal along with coconut chutney or sambar or szchewan chutney.

No comments:

Post a Comment