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 like 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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Saamai Milagu Ven Pongal | How to Cook Saamai Ven Pongal

Cuisine Tamil Nadu

Dish Type Millets

Author Srivalli

Tried this recipe?Mention @cooking4all or tag #cooking4all!

Comments

Sandhya Ramakrishnan says

February 09, 2015 at 6:40 pm

That is one awesome brunch! Totally awesome and healthy as well since it is made with whole grains.

vaishali sabnani says

February 10, 2015 at 1:07 am

I have started making Pongal now and these pics tempt me ...and even I love to try new things for breakfast but ultimately come back to a sandwich toast.

Suma Gandlur says

February 09, 2015 at 8:00 pm

I have been recently seeing lot of millet recipes in BM. A healthy, filling pongal.

Nivedhanams Sowmya says

February 10, 2015 at 6:45 am

healthy and delicious pongal... so yummy!!

sneha datar says

February 10, 2015 at 10:45 am

A tempting and healthy pongal.

Priya Srinivasan says

February 10, 2015 at 2:10 pm

Super delicious and a protein packed breakfast. Pongal is a favorite and i too try it with all grains possible! ????

Nalini's Kitchen says

February 10, 2015 at 3:31 pm

This is one such healthy and filling pongal,perfect for weekend brunch.

Padmajha PJ says

February 10, 2015 at 6:24 pm

That's really a healthy brunch Srivalli. Love all the dishes on the thali 🙂

Chef Mireille says

February 12, 2015 at 6:53 pm

what a healthy dish

Sapana Behl says

February 13, 2015 at 11:00 pm

Very delicious brunch you have got there. Love all dishes..

Nisha Sundar says

February 14, 2015 at 8:44 pm

Such a healthy start Valli.... Nice one....

Pavani N says

February 14, 2015 at 10:59 pm

Such a nutritious and delicious pongal.

Harini-Jaya R says

February 16, 2015 at 1:37 am

Nutritious variation n filling too.

Priya Suresh says

February 16, 2015 at 6:17 am

Excellent dish, lovely and one of the best way to sneak millets..

Saamai Milagu Ven Pongal | How to Cook Saamai Ven Pongal

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