LITTLE MILLET / SAMAI PONGAL

Little millet, also known as samai, is a highly nutritious grain rich in dietary fiber that supports digestion and keeps the stomach light. It has a low glycaemic index, making it especially beneficial for people with diabetes, as it helps regulate blood sugar levels. Samai aids in weight management by promoting a feeling of fullness and reducing unhealthy cravings. 

 

It is a good source of essential minerals like iron, magnesium, and phosphorus, which contribute to strong bones and overall vitality. Being naturally gluten-free, it is suitable for those with gluten sensitivity and is gentle on the gut. Regular consumption supports heart health by helping lower bad cholesterol and providing sustained energy without sudden sugar spikes. 

 

Little millet is versatile in cooking and can be used to prepare a variety of dishes such as samai rice, upma, pongal, idli, dosa, lemon rice, curd rice, khichdi, vegetable pulao, payasam, laddoos, and nourishing porridge, making it an excellent and wholesome alternative to polished rice in everyday meals.

 

 

Preparing little millet pongal is similar to making pongal with rice. At this juncture, I would like to share an important point. Before cooking millet, always taste a few raw grains. If they taste bitter, it means the millet has turned rancid and must be discarded immediately.

I learned this the hard way. Once, when I decided to prepare a millet-based dish, I didn’t know this, and the entire dish went to waste because of the bitter taste. Though I had purchased the millet from a leading supermarket and stored it in the refrigerator right away, I still don’t know how it turned bad.

Since then, I’ve made it a habit to taste millet before cooking—it’s a small step that saves both effort and ingredients.

 

 

 

 

 

 

 INGREDIENTS :

 

LITTLE MILLET-- 1 CUP

MOONG DAL---1/4 CUP

WATER- 5 CUPS

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP 

 

FOR TEMPERING : 

 

GHEE - 1 1/2  TBSP

OIL- 3/4 TBSP

CUMIN SEEDS- 1 TSP

PEPPERCORNS= 1 TSP

GRATED GINGER- 1 1/2 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

CASHEW NUTS- 10-12 NOS

 

 

1. Dry roast moong dal for a couple of seconds. This method imparts nice aroma to the pongal. Take care while roasting,else the lentils will get burnt,

 

2. Wash and rinse little millet for a couple of times carefully.Then transfer it along with roasted moong, dal and water to a pressure cooker.

 

3. Add turmeric powder,salt and close the lid.

 

4. Cook for 6-7 whistles and switch off. Don't open the cooker immediately. Set it aside for 20 minutes and then slowly open after taking off the pressure vent.

 

5. Prepare the seasoning using the ingredients cited in the column.

 

6. Add the seasoning to the millet pongal and mix well.

 

PUMPKIN BHARTA STYLE CURRY

Bharta is a dish defined by its smoky depth, and whenever I think of bharta, brinjal instinctively comes to mind. This time, however, I drifted towards Bengali cuisine and prepared a pumpkin bharta instead. I tweaked the authentic recipe slightly—the traditional version calls for a mushy consistency, but I cooked it just enough to retain a gentle bite of the vegetable. 

 

While the deeply roasted ingredients are usually crushed by hand or with a mortar and pestle, I chose the convenience of a mixer jar. I also cannot imagine a pumpkin curry without coconut, so I incorporated it into the dish. In the end, the bharta turned out wonderfully flavoursome, and I thoroughly enjoyed it with plain rice and a generous dollop of ghee.

 

 

 

 INGREDIENTS :

 

RED CHILLIES- 3 

GARLIC CLOVES- 6-7 NOS

ONION- 2 NOS

PUMPKIN- 250 GRAMS

OIL-  4 TSP

SALT TO TASTE

CUMIN SEEDS- 3/4 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

COCONUT GRATINGS- 1 TBSP 

 

PROCEDURE:

 

1.peel the pumpkin skin and wash it thoroughly.Chop it into small cubes and keep it aside.

 

2.In a pan heat one teaspoon of oil and fry red chillies,garlic cloves.Saute till the garlic cloves slightly golden in colour and red chillies are roasted well.

 

3.In the same pan another teaspoon of oil and fry the onions till it becomes crispier with a brown hue.

 

4.Grind the roasted ingredients to a coarse paste without using water.

 

5.In the same pan add remaining oil,splutter cumin seeds,curry leaves,asafoetida and add the chopped pumpkin,salt and little water and allow it to boil till it softens.

 

6.Incorporate the coarse paste,coconut shavings and simmer in mild heat for a few seconds and switch off. 

YELLOW PEAS KURMA

 Yellow dry peas are rich in plant-based protein and dietary fiber, which help build muscle, improve digestion, and keep you feeling full for longer. They are naturally low in fat and calories, making them a smart choice for weight management. 

Packed with essential minerals like iron, magnesium, and potassium, they support energy levels, heart health, and overall vitality. Their low glycemic index helps regulate blood sugar levels, making them suitable for people managing diabetes. Additionally, yellow dry peas nourish beneficial gut bacteria, contributing to better gut and immune health.

 

Whenever I think of yellow dry peas, only one dish comes to my mind—Madras pattani masala gravy. But today, I decided to take a different route and prepare a kurma instead. This dry variant is a bit hard, so it needs to be steamed until it softens; however, never add cooking soda. It destroys the nutrients and completely defeats the purpose of consuming a protein-rich food.

You might notice a green container filled with chopped onions and tomatoes—it’s my newly bought hand chopper, which I can’t resist flaunting. I usually shed loads of tears while chopping onions, but this handy, cost-effective gadget has made the process effortless. No more tears now! I know I’ve digressed a bit, but I really wanted to pen down the joy and advantage of owning this little kitchen helper.

Coming back to the dish, this yellow dry peas kurma is wonderfully versatile. It pairs beautifully with chapati, naan, puri, and even plain rice, making it a comforting and wholesome meal any day.

 

 

INGREDIENTS TO ROAST & GRIND

 OIL- 1 TSP

CUMIN SEEDS- 3/4 TSP

FENNEL SEEDS- 3/4 TSP

PEPPERCORNS- 1/4 TSP

RED CHILLIES- 4 NOS

COCONUT GRATINGS- 2 TBSP

ROASTED GRAM DAL 

 

 

OTHER INGREDIENTS :

 

WHITE DRIED PEAS -  1 CUP

ONIONS- 2 NOS

TOMATOES-2 NOS

GINGER GARLIC PASTE- 1 TSP

SALT TO TASTE

GARAM MASALA POWDER- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

KASOORI METHI- 1/2 TSp

OIL- 5 TSP

BAY LEAF-1

CINNAMON-1 

CLOVES-3 

STONE FLOWER-2  

 

PROCEDURE : 

 

1. Wash,rinse and soak the dry peas overnight or for 8 hours. After soaking,discard the water and transfer the peas to pressure cook with fresh water,salt and cook for 8 -10 whistles.

 

2.In a pan heat oil,add bay leaf,cloves,cinnamon,stone flower.Over this add chopped onions,salt and saute till it turns translucent.

 

3.Add ginger garlic paste and saute  till the raw smell evades.Add in the chopped tomatoes and saute  till it turns mushy.

 

4.Add turmeric powder.Transfer the steamed peas over this.

 

5.In a pan add oil and roast all the ingredients cited above and grind to fine paste.You don't have to roast roasted gram dal. 

 

6. Pour the ground paste over the peas,add garam masala powder and simmer in mild heat for a few seconds and switch off.

 

7.Garnish with crushed kasoori methi leaves. 

CURRY LEAVES THOGAYAL

When I began writing on Quora, I chose food as my niche. I thoroughly enjoyed exploring its many facets, and soon found myself flooded with questions. One such query that truly made me pause was about the difference between thogayal and chutney.

Until then, I had never given much thought to the subtle distinctions between these two preparations. I had consumed both countless times, yet never reflected on how they differed. Curious to uncover the nuances, I turned to research so I could craft a thoughtful and well-informed answer.

Below is the answer I posted on Quora in response to that question: 

 Thuvaiyal or Thogayal is a thicker chutney prepared in Tamilnadu. Inclusion of lentils,thick consistency and coarse texture of Thuvaiyal differentiates it from chutney. Roasted lentils and chillies is ground along with veggies,coconut or any kind of greens. Its mostly served as an accompaniment for plain rice or curd rice.

Consistency of chutney is semi-thick. Tempering is not required for thuvaiyal. But chutney is always seasoned with mustard,split urad dal,curry leaves and asafoetida. Thuvaiyal is not heated after grinding. But in preparing some chutneys,ground contents is sauteed and then seasoned.

 

Before the advent of the mixer grinder, both chutneys and thogayal were ground using a traditional rolling stone. However, the signature tight texture of thogayal is best achieved only through this method. It requires very little water, allowing the coarse consistency of the lentils to remain intact,something that defines its character and sets it apart.I have also posted other variants of thogayal,that's slightly different with the inclusion of garlic.But in  this version coconut mellows down the astringent taste of curry leaves.It tastes best when mixed with plain rice,or an accompaniment to idli,dosa and pongal.

 

 INGREDIENTS :

 

CURRY LEAVES-  1 BUNCH

GRAM DAL- 3 TSP

TOOR DAL- 3 TSP

SOLID ASAFOETIDA-  1 SMALL PIECE

RED CHILLIES- 5 NOS

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE

COCONUT GRATINGS- 2 TBSP

OIL- 4 TSP 

 

PROCEDURE :

 

1.Rinse curry leaves for a couple of times to get rid of impurities.Allow the water to drain using a colander.

 

2. In a pan heat 3 teaspoons of oil and roast lentils,red chillies,tamarind,solid asafoetida and coconut and keep it aside.

 

3.In the same pan in the remaining oil roast the cleaned curry leaves till slightly shrinks and changes its colur.Now switch off the stove.

 

4.Take all the roasted ingredients,along with salt in a mixer jar and some water and allow it to rest for 20 minutes. I always  follow this method,because it softens the lentils,makes the grinding process easier and also adds volume to the thogayal.

 

5.After soaking grind the contents to a very thick mixture.

 

6.Now transfer the thogayal to a container and serve this rice or any preparation of your choice.

SEEME BADANEKAYI PALYA

Seeme Badanekayi is the Kannada name for chayote, known as chow chow in Tamil. Having been settled in Chennai for a long time, I have gradually adopted Tamil terminology for most dishes, and I usually refer to this vegetable as chow chow. But today, I chose to retain its Kannada name.

I prepared this creamy, tangy, mildly sweet curry for lunch. The nutty richness of sesame seeds and groundnuts, combined with the gentle heat of green chillies, lends a beautiful depth and elevates the flavour profile of the dish. It pairs well with chapati, puri, or phulka, but tastes absolutely divine when mixed with plain rice and a dollop of ghee.

 INGREDIENTS TO GRIND 

 

ROASTED WHITE SESAME SEEDS- 3 TSP

ROASTED GROUNDNUTS- 3 TSP

CURRY LEAVES- 1 SPRIG

GRATED COCONUT- 2 1/2 TBSP

GREEN CHILLIES-3 

JAGGERY- 1 TSP

TAMARIND-GOOSEBERRY SIZE

 

OTHER INGREDIENTS :

 

CHAYOTE- 2 MEDIUM SIZE

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

MUSTARD-3/4 TSP

CURRY LEAVES-1 SPRIG

ASAFOETIDA- 3/4 TSP 

 

PROCEDURE :

 

1. Wash the chayote and wipe it.Take out the peel and remove the seed portion and chop it length wise or into cubes,as you wish.

 

2.You can boil it directly or use the pressure cooker to steam it.I prefer the pressure cooker method.

 

3.Grind all the ingredients cited above to paste using little water.

 

4. In a pan add oil and heat it.Splutter mustard seeds.Add curry leaves,asafoetida.Add the paste over it and saute in mild heat it till the raw smell disappears completely.

 

5.Now transfer the steamed chayote over the seasoning.Add turmeric powder,salt.

 

6.Switch off the heat when the paste blends well with the veggie. 

 

COLOCASIA CRISPY CURRY

 

 

It had been almost twenty days since I purchased col cassia. Much like potatoes, this too is a staple vegetable and hardly needs refrigeration. I finally decided to prepare a deep-fried snack—varuval, as we call it in Tamil. While skimming through my recipe collection, I had bookmarked one version of this deep-fried method, but it felt a little too fiery with its long list of spices.

My mom then suggested a simple version, one that was often made in my granny’s household. It sounded perfect, and I decided to follow that instead. I made one small tweak, though,replaced the chilli powder with kulambu milagai thool (my love for this spice blend is evident, isn’t it?). The batter was very similar to the one we use for fritters, and cornflour can easily be swapped for gram flour if preferred.

The result was delicious—crisp, flavourful, and comforting. It works wonderfully as a snack or starter, but I thoroughly enjoyed it with soppina huli / greens lentil sambar.

 INGREDIENTS :

 

COLOCASIA - 10 NOS

SALT TO TASTE

GRAM FLOUR--6 TSP

RICE FLOUR - 2 TSP

KULAMBU MILAGAI POWDER- 2 TSP

TURMERIC POWDER- 1/4 TSP

ASAFOETIDA- 3/4 TSP

CHILLI POWDER- 1 TSP

CURRY LEAVES- 1 SPRIG

OIL FOR FRYING 

 

PROCEDURE :

 

1.Wash colocasia and steam in pressure cooker along with the peel for one whistle.Don't cook for long time as the veggie will turn mushy.

 

2.On cooling,remove the peel and chop it into thick roundels and keep it aside.

 

3.In a wide bowl add gram flour,rice flour,chilli powder,kulambu milagai powder,salt,1 tsp oil,turmeric powder,asafoetida,curry leaves,water and whisk to smooth batter.The batter shouldn't be thick.

 

4. Drop the roundels in the slurry and marinate for ten minutes.

 

5.Meanwhile heat oil in a pan,check if the oil reaches the right temperature by dropping a small drop of batter,if it pops up immediately,then the oil is ready for frying.

 

6. Now drop the coated veggie in the oil and maintain medium heat while frying.

 

7.When the veggie is fried,you see the bubbling sound subsides and you can take out fried pieces from the pan.