BEETROOT KOLA URUNDAI FRY

    Once, while I was shopping for vegetables in a Super Market, & I was picking up Beetroots. A Chinese lady came up to me & asked what you would do with this Vegetable? She was intrigued by the vegetable & particularly with the colour. That was what I understood from the little of my knowledge with the local language. Me, with my language skills(which is very poor to the standards) & with my action skills(which is comparatively commendable) explained to her that, Beetroots are healthy, rich in iron & vitamins. (Ah!!! I should have said like... Nalluvaru, Vallavaru, Naalum therinjavaru..., words were brimming up... but I was totally tongue-tied). Can cook a wide range of recipes out of it, though sticking a bit into their style of cooking - salads, juice, stir-fries etc., But the success of the conversation(did it at all happen?!!!) was that she picked some Beetroots saying that she will make Beetroot Juice. And finally, I gave her a thumbs up & we both exchanged a big smile(which doesn't need any language skill or translation). 

    Well, coming to the point, Beetroots fall into a category where it is liked & disliked equally. But according to me, it is a superfood and a staple in my refrigerator. I make a wide range of recipes out of it, and I love the wonderful colour it imparts into the dishes it is added.  

    While I was writing my previous post, I was a bit troubled by the fact that the Lunch Menu is not suitable for Vegetarians. Then I thought that I have a Vegetarian version of the same Kola Urundai with Beetroots & Vazhaipoo(Banana Blossom). This Beetroot Kola Urundai had been a long pending post, and there came a chance to write it up right away. A healthy and flavourful snack/starter/side dish from Chettinad Cuisine. 

    Though Mutton Kola Urundai is the most proclaimed Chettinad delicacy, a recipe prepared with Minced Meat. Chettinad Cuisine has catered the same delicacy in Vegetarian versions too - the ones with Vazhaipoo, Beetroots, Carrots, Soya Chunks, Vegetables, Plantains, Radish etc., & etc. Beetroot Kola Urundai Fry recipe is similar to Vazhaipoo Kola Urundai & Mutton Kola Urundai, with the only difference that the base ingredient is substituted with Beetroots here. When it is prepared with Beetroots, it is healthy & tasty. You can serve this Beetroot Kola Urundai Fry as a snack or a starter or simply serve it as a side dish along with Rice & a Curry. If you want to make Curry/Kuzhambu with this Beetroot Kola Urundai, then you don't need to fry them.

For CHETTINAD KOLA URUNDAI RECIPES, click here...

Cuisine - Chettinad (Tamilnadu, South India)

Course - Starter, Side Dish

Spice Level - Low - Medium

Difficulty - Medium

Serves - 3-4

Author - SM

Preparation Time - 30- 45 Minutes

Cooking Time - 30-45 Minutes

For more Recipes with BEETROOTS, Click here...

HOW TO COOK BEETROOT KOLA URUNDAI FRY

INGREDIENTS:

For Beetroot Kola Urundai: 

Beetroots - 2 Cups

Shallots - 15 Nos.

Garlic cloves - 8-10 Nos.

Ginger - 1" Piece

Curry leaves - 2 sprigs

Coconut grated - 1/2 cup

Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup

Egg - 1 No. (Optional).

Oil - 2 Tbspn ( to saute)

Salt - To Taste

Spices:

Dry Red Chillies - 12 Nos

Fennel Seeds - 2 Tspn

Cloves - 5 Nos.

Cinnamon 1" piece - 2 Nos.

To Deep Fry:

Oil

METHOD:

Beetroot Kola Urundai Fry:

• Dry roast all the ingredients under spices on a low flame for few minutes, and grind it into a fine powder and keep it aside.
• Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
• Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until Shallots turn translucent.
• Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
• Add grated Coconut and fry for few more minutes.
• Add finely chopped/grated Beetroots and salt to the above and fry until there is no water content in the mix and it is totally dry.
• Saute it for few minutes until the Beetroots are cooked.
• Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
• Remove from fire and allow it to cool.
• Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer. 
• Add an egg to the above and mix well.
• Make small balls out of the mix and keep it aside.
• Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Beetroot Kola Urundai one by one into it.
• Just add enough Beetroot Kola Urundai into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the Beetroot Kola Urundai for few minutes.
• Keep the flame at medium and fry the Beetroot Kola Urundai.
• When the Kola Urundai is half done, turn them around slowly and fry them until they are golden brown.
• Remove from oil and drain them on a paper towel.
• Serve Beetroot Kola Urundai hot.

Beetroot Kola Urundai Kuzhambu(Curry):

• Can add these Beetroot Kola Urudai into the Curry too.  While doing so you dont need to fry them.
• For a detailed recipe on Kola Urundai Kuzhambu, Click here...
• Substitute Mutton Kola Urundai with Beetroot Kola Urundai. 

NOTES: 

• Can grate or finely chop the Beetroots.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder.  
• Pottukadalai powder helps to remove the wetness in the mix & also helps to yield soft Beetroot Kola Urundai.
• Do not add water to cook the Beetroots. 
• The mix should be dry with no water content.
• 
  
• Do not add water while grinding too.
• The water content will break the Beetroot Kola Urundai in oil while frying them and would become oily.
• Adding eggs will make them crispy. But for a vegetarian version, you can avoid adding eggs.
• But then oil tends to bubble up while frying the next batches.
• To avoid this, add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the Pottukadalai powder, this makes it crispier and adds a bit of sweetness to the Beetroot Kola Urundai. It is optional.

    I wish to thank all who would have visited my blog, reading my posts, my blog & my recipes. All these years, though with not much of overwhelming growth(commercially), I have tried to keep up my own pace in blogging, which has become my passion, a hobby and it is where I spend my quality time. Thank You all for the support & I hope my style of recreated recipes suit your tastes and help you cook wonderful meals.

And these 5 years have made me realize that the classic advice of  

        “Do something you love & you will never work a day in your life.” 

    For 5 Years of Blogging & a Blog Anniversary is called Blogiversary!!! Ah, I am not sure whether these words exist in any dictionary, but still, it sounds good. This year, the anniversary falls on a Sunday. And this day happens to be our 25th Wedding Anniversary too. So celebrating, commemorating & felicitating the day with a special Sunday Lunch Menu. This Menu happens to be one of our favourite Lunch Menu at home. Though anything in the name of Biriyani makes the day much more special for me, This Ghee Rice with Green Peas, a recipe which falls between a Ghee Rice(Nei Choru) & Peas Pulao takes a special place in my favourite list. When it is combined with Mutton Kola Urundai Fry & Curry, the combo is an ultimate delicacy, a complete & satiating Lunch Menu.

A SUNDAY SPECIAL LUNCH MENU

    Well, Sunday has always been a special day during my growing age, and still, it is. Though the term weekend has seeped into our minds with the arrival of corporate culture starting from Friday evenings through Saturday until Sunday. Sunday has a special place in our minds, a day of leisure - no work, no school... though it may end up with the brooding of Monday Blues..., still Sunday is special. It had been & it is still a routine, I can even say it is a ritual to cook something special, especially a Non-vegetarian dish for a Sunday Lunch. I feel these days we cook anything & everything special even on weekdays or on any other day as a matter of fact. And cooking non-vegetarian dishes only on Sundays has become an age-old story.

    Living in a closed culture, Sunday Mornings dawn upon seeing men or sometimes women folks of our neighbourhood going out with a Manja Pai(Yellow cloth bags) or a woven basket(koodai) to buy Mutton, Chicken or Fish. And the morning pleasantries, though a known factor they are going to buy meat for their Lunch, it would surely comprise of the words "Kari Edukka Porom." Good old days, when the culture of Broiler Chicken had not come and Mutton was packed in Teak Leaves, all bring fresh memories of Childhood. You can see men & women flocking around Mutton & Chicken Stalls, equally along with the houseflies swarming around that meat. Chicken kept closed in the cages & Lambs tied up to the pole of the shack with their all scary eyes waiting to be slaughtered for the special day - Sunday had made me feel pity for them then. Then my Dad says - "Kondral Paavam Thindraal Pochu" (the guilt of killing gets vanished off when you eat it). All culminate the memories of a so-called Sunday Special Lunch.

    When I talk about Sunday Lunch, my later years found the tradition of running to the Mutton/Beef Stall after the Sunday Mass. A small talk between the churchgoers, what you are cooking for the day and the ritual walk, nowadays who walks?!!! a drive to the nearby stalls to buy their preferred meat for the special Sunday lunch. Some even skip the Mass to get their hands on Beef/Mutton/Chicken before the crowd swarms into the stalls after the Mass. 

    Though sleeping through the day - that's on a Sunday has become our recent years' activity, still, I & my husband drive to the nearby Wet Market(Masai Pasar Awam) to buy Mutton/Beef for our special Sunday Lunch. When laziness takes over or when we sleep through the day we treat ourselves with our favourite Ayam Penyet/Keli Penyet or Siakap Goreng to felicitate the so-called Sunday special Lunch. 

    These memories have made me compile a few SUNDAY SPECIAL LUNCH MENUS, I frequent at home and have been planning to add a few more in the coming months. Simple, homemade recipes which can be easily prepared and also these Menus can be converted into a Party Menu too. Simply add a course of White Rice, Rasam, Curd, Appalam/Pappadam & Pickle, and finish off the meal with your choice of Dessert for a complete Party Menu.

    And for Vegetarians out there, you needn't worry seeing this Menu, simply recreate Mutton Kola Urundai Kuzhambu & Meat Balls Fry with Vazhaipoo Kola Urundai or Beetroot Kola Urundai. 

Beginning with my all-time favourite combo,

GHEE RICE WITH GREEN PEAS

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI FRY/MEAT BALLS

CURD ONION RAITHA/VENGAYA PACHADI

• Ghee Rice with Green Peas

• Mutton Kola Urundai Kuzhambu/Curry 

• Mutton Kola Urundai Fry/Meat Balls
  

• Curd Onion Raitha/Vengaya Pachadi
  

SUNDAY SPECIAL LUNCH MENU #1 -

GHEE RICE WITH MUTTON KOLA URUNDAI

A SUNDAY SPECIAL LUNCH MENU

    Though making Mutton Kola Urundai takes a bit of time, making Ghee Rice with Green Peas is a simple & quick recipe.  So overall the whole Menu can be prepared within 21/2 to 3 Hours of time.  And if you get minced meat readily from the butcher or from frozen section the work gets easier.  Commonly Kola Urudai is prepared with minced Lamb/Mutton.  Can make the same recipe with Beef or Chicken and for a vegetarian version Vazahipoo(Plantain Flower) & Beetroot works good.  

Let's begin with making,

GHEE RICE WITH GREEN PEAS

GHEE RICE WITH GREEN PEAS

    Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee.  This dish is very famous in Malabar Area in Kerala.  The influence of this dish is quite Arabian.  But this variant is indigenous to Malabar Cuisine.  It is mostly served with Vegetarian or Non-vegetarian Curries.  Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.

     This recipe of Ghee Rice is a simple combination of Ghee Rice(Nei Choru) and Green Peas Pulao.  Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home.  Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me.  Also, it can be cooked within minutes - A one-pot meal. For a whiter looking Ghee Rice with Green Peas, I have skipped adding Raisins & Fried Onions(Caramelized Onions).

GHEE RICE WITH GREEN PEAS

For a detailed recipe on GHEE RICE WITH GREEN PEAS, Click here...

Next,

Lets get ready with Mutton Kola Urudai Kuzhambu & Fry.  Once mincing, chopping, sauteeing and mixing is complete. Make sure that the Meat(Lamb) has no fat in it.  And also ensure that the sauteed mixture is moist free before grinding the ingredients.  Adding Roasted Gram Gram helps you to get a stiffer Meat Ball.  Roll out the Meat Balls for Fry and Curry. You don't have to fry the Meat Balls if you are using it in the Curry.

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI KUZHAMBU

     Mutton Kola Urundai or simply the Meat Balls in a Curry is a popular Chettinaad Recipe.  We can find numerous styles and variations of the same.  It is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  While adding these Meat Balls into the Curry, you don't need to fry them.  

MUTTON KOLA URUNDAI KUZHAMBU

For a detailed recipe on MUTTON KOLA URUNDAI KUZHAMBU, Click here...

MUTTON KOLA URUNDAI FRY/FRIED MEAT BALLS

MUTTON KOLA URUNDAI FRY/MEAT BALLS

    Meat Balls Recipe -Mutton Kola Urundai have its unique history in Tamil cuisine. Although a famous Chettinad recipe, it's cooked throughout South India in different styles and carry different names. Minced mutton, chicken or beef, are mixed with the spices and then deep fried.  Fried Meat Balls can be served as an appetizer.

    Right from mincing, peeling, chopping, sauteing, grinding, mixing etc & etc., You may need some time & patience to get this recipe made. Though a tedious process, the results are worth the effort.  An ultimate family favourite... The moment, I drain the fried Meat Balls into the paper towels, they literally vanish off. I think, can very well guess where to...  

MUTTON KOLA URUNDAI FRY/MEAT BALLS

For a detailed recipe on MUTTON KOLA URUNDAI FRY, Click here...

For a Vegetarian Version can try the same recipe with Vazhai Poo(Plantain Flower) or Beet roots.

VAZHAIPOO KOLA URUNDAI

BEETROOT KOLA URUNDAI

CURD ONION RAITHA /VENGAYA PACHADI

CURD ONION RAITHA/VENGAYA PACHADI

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raitha means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.

     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.

     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

For a detailed recipe of CURD ONION RAITHA/VENGAYA PACHADI, Click here...

A SUNDAY SPECIAL LUNCH MENU

    Well, this has been a perfect Lunch Menu for years and whenever I cook Meat Balls, I go along making Ghee Rice with Green Peas, whatsoever.  I have never skipped the combo.  The reason is we all love it and If you love to combine Mutton Kola Urundai Kuzhambu & Fry with simple White Rice that too serves good.  This is a Perfect Lunch Menu to satiate your Sunday Meals Plans.

    When I made Pear Halwa, I wanted to make Halwa with Apples too.  Though I had given a try making Apple Halwa during my early years of cooking, I had never given a second thought of perfecting it or trying it out again.  Recently I have been trying out new recipes out of Apples that I have landed upon making an all new Apple Sago Payasam and Apple Halwa out of it.  Even our New Year Dessert turned out to be Apple Pie.  And have brewed a batch of Apple Wine too.  These recipes are new at home and are my experimental versions, perfected out.

    I followed the same method as for Kasi Halwa(Poosanikkai Halwa) for this Apple Halwa recipe. It is such an easy recipe and you would need just 3 ingredients, Apple, Sugar & Ghee.  Other ingredients are optional, but I insist you to add them. So adding a bit of Cardamom Powder gives you a wonderfully flavoured and garnishing it with an extra bit of slivered Almonds & Cashew nuts fried in ghee which gives a whole lot of crunchy texture in every bite. I have not added Milk/Mawa in this recipe. If you love the aroma of Cinnamon & Nutmeg in Apple recipes, then you can even add them in this Apple Halwa.  You have no strict rules while making this Halwa. Apples with its unique taste & the roasted slivered Nuts add texture to this Halwa. 

    Just one thing to remember - Use the grated Apples immediately.  Otherwise, it tends to get oxidized & the colour of the Halwa may turn dark. No need of squeezing out any extra water in it. Add the grated Apples into the Ghee and cook it on a low flame until it turns soft &tender. Let the mixture be dry before adding sugar & flavourings into it. And when it comes to Sugar, I have added 1/4 Cup of Sugar for 2 Cups of Apple. If you are using a sweet variety, I suggest you to adjust it accordingly.

     Apple Halwa is an easy recipe which can be made with minutes.  When you have a sweet craving or want a simple dessert for a party, this Apple Halwa comes out to be  handy.  You can also serve it as a Naivedhyam or Prasadham too.

 For more INDIAN SWEETS, Click here...

 Cuisine - Indian

 Recipe Type - Sweet

 Difficulty - Medium

 Serves - 2-3

 Author - SM  

 Preparation Time - 15 -20 Minutes.

 Cooking Time - 20-30 Minutes.

 For more DIWALI RECIPES, Click here...

HOW TO COOK APPLE HALWA 

INGREDIENTS:

For Apple Halwa:

Ghee - 3-4 Tbspns

Cashew Nuts - 10 Nos.

Almonds - 10 Nos. 

Apple - 2 Cups

Sugar - 1/4 Cup

Cardamom - 2-3 Pods

Saffron - few Strands

Yellow Food Colouring - few Drops(Optional)

 Salt - a Pinch

METHOD:

Preparation:

• Grind Cardamoms along with few teaspoons of sugar into a fine powder and keep it aside.
• Soak Saffron strands in few teaspoons of warm water.
• Sliver the Nuts and keep them aside. 
• Wash, peel & core the Apples & then cut them into halves.
• Remove the Seeds.
• Grate the Apples using a grater.
• Use the grated Apples immediately. 

For Apples Halwa:

• Heat 3 Tbspn of Ghee in a heavy-bottomed pan, roast the slivered, Almonds & Cashew Nuts.
• Add the grated Apples and cook on a medium-low flame for a few minutes.
• Cook the Apples until it turns soft & tender.
• Cook until the Apples turn dry and there is no water.
• Now add the sugar along with Saffron soaked Water, Cardamom Powder and give a quick stir.
• Add a few drops of yellow food colouring and mix well.
• Cook this on a low flame for about 5-7 Minutes.
• At this stage, Apple Halwa starts to bubble up.
• Now add a Tablespoon of Ghee and give a quick stir.
• Cook this on a low flame for another 5-7 Minutes.
• Add a pinch of salt and the remaining Ghee to the Halwa and mix well.
• When the Ghee starts to separate & the Apple Halwa begins to leave the sides of the pan, switch off the fire. 
• Serve Apple Halwa hot or at room temperature.
• Can keep it refrigerated.  
• Lasts up to a week when refrigerated. 
• The texture of the Halwa remains the same even when refrigerated.

NOTES:

• I have used Red Royal Gala Apples in this recipe.  Can prepare the same recipe with Green Apples too.  
• Adjust the amount of Sugar to suit the variety of Apple.
• Grate the Apples evenly, which would facilitate even cooking.
• Once the Apples are grated, use it immediately.
• Otherwise, the Apples may tend to get oxidized.
• There is no need to squeeze the extra water out of the Apples.
• It helps the Apples to get cooked well.
• Saute the grated Apples and cook it along with the water until it turns soft, cooked and there is no more water content, before adding the sugar. 
• Some recipes call for adding Milk in the recipe.
• Can use 1/4 Cup of Milk and cook for an extra bit of time until the mixture turns dry before adding the sugar.
• Perfectly cooked Apples gives a perfect texture to the Halwa.
• Adjust the amount of sugar to suit your sweet tooth.
• I have flavoured the Halwa with Cardamom Powder.
• Adding a bit of extra Ghee will give a rich texture to the Apple Halwa.
• Adding Saffron is purely optional.
• Adding artificial food colouring is purely optional.
• I have added a few drops of yellow food colouring to the Apple Halwa. Can use orange/green food colouring too.
• Adding a pinch of salt to the Halwa is purely optional, but it helps to balance the overall taste of the dessert.

THINAI PONGAL - FOXTAIL MILLET PONGAL

    The arrival of January reminds me of the Pongal Season. When you say Pongal, it is both the Harvest Festival celebrated in Tamil Nadu & it is also a Dish. The Festival & the dish commemorates each other. When we say Pongal cooked for the harvest festival, then it is mostly the Sarkkarai Pongal or the Sweet version, where Rice & Moong Dhal is cooked & then sweetened with Jaggery, flavoured with cardamom and garnished with Nuts & Raisins fried in Ghee. 

    Once my husband's colleague asked, is there anything at all as a Savoury Pongal? But a savoury version of the same exists which is a popular South Indian Tiffin item - the one & only "Ven Pongal alias Khara Pongal". Commonly served in most of the restaurants and it is also one common dish served as a breakfast item during functions & weddings. Though the ingredients remains the same as for a Sweet Pongal, the savoury version that is Ven Pongal is seasoned with mild spices like Pepper & Cumin seeds and cooked with a copious amount of Ghee. A good dose of Ven Pongal or Khara Pongal for breakfast is good enough to doze you off. My son used to say it is as "Potha Potha Pongal", maybe a kid's words for the heaviness and dizziness it creates. I mostly cook Ven Pongal for dinner, and hence the dizzy effect does not give much of a trouble. But trust me it is a comfort food, mild to your stomach & a distant relative of North Indian Khichdi.  

    This Ven Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Thinai or the Foxtail Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.

    You can make this Millet Pongal with any type of Millets(Siru Dhaniyam) like Kodo Millet(Varagu Arisi), Little Millet(Samai), Barnyard Millet(Kuthiraivali). I have cooked this Millet Pongal in a Pressure Cooker. Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal and yah, don't forget to add an extra bit of Ghee. Can follow the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. These Millets are nutritious & it is truly a comfort dish that is so easy to make, healthy and can eat it for any meal of the day.  

For more TIFFIN ITEMS, Click here...

Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes


For more PONGAL RECIPES, Click here...
 

HOW TO COOK THINAI PONGAL - FOXTAIL MILLET PONGAL 

THINAI PONGAL - FOXTAIL MILLET PONGAL

 

INGREDIENTS:

For Thinai Pongal:

For Tempering:

METHOD:

• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhal).
• Wash Moong dhal & Thinai(Foxtail Millet) for at least 3-4 times or until water runs clear.
  Drain any excess water from it.
• Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Thinai (Foxtail Millet) and Moong Dhal.
  Pressure Cook on a high flame for a whistle.
• Lower the flame and cook for another 2 whistles and switch off the flame.
• Once the pressure is released, open the lid. 
• Then slightly mash the cooked Thinai (Foxtail Millet) and Moong Dhal.
• Heat ghee in a pan, fry Cashew nuts in it, splutter Cumin seeds, whole Peppercorns and give a quick stir.
• Cumin seeds should not burn, so immediately add Green Chillies, finely chopped Ginger and Curry Leaves and give a quick stir.
• Add the cooked Thinai (Foxtail Millet) and Moong Dhal to the above and mix gently until all the ingredients are well incorporated.
• Can add 2-3 tspns of extra ghee to this Millet Ven Pongal/Khara Pongal at this stage, if preferred.
  Switch off the flame.
• Can serve Thinai(Foxtail Millet) Pongal hot with Sambar, Puli Kolambu, Khara Kolambu or any Chutney of your choice.

THINAI PONGAL - FOXTAIL MILLET PONGAL

NOTES:

• Dry roasting the Moong Dhal enhances its aroma and gives an even texture while cooking.
• Dry roast the dhal on a very low flame. Do not to burn the dhal.
• Can crush pepper and cumin seeds slightly, which would enhance the flavour. 
• Crushing the spices is a good idea if you do not like to bite into whole peppercorns.
• Fry the Cumin Seeds on a very low flame. It shouldn't splutter or burn, which will alter the taste of the Millet Pongal. 
• Temper all the ingredients on a very low flame.
• Can cook the same recipe with Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too. 
• Thinai Water Ratio is 1:3 for this Millet Pongal, and the ratio remains the same for Moong Dhal. 
• And I substitute 1/2 Cup of Water with Milk which yields you with a softer Pongal.
• Can use the same ratio for Little Millet(Samai) & Barnyard Millet(Kuthiraivali) too.
• We need the Millets and dhal to be well cooked(slightly mushy) for Pongal.
• Adding extra ghee is strictly optional.