0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 cup Thinai
1 cup Water
2 tsp Sesame oil
1/2 tsp Mustard seeds
1/4 tsp Bengal gram dal
1 tbsp Peanuts
2 tbsp Instant puliyogare mix
1/4 tsp Turmeric powder
1/4 tsp Asafoetida
Few Curry leaves
Few Cashew optional
To taste Salt

Thinai puliyogare with instant puliyogare mix

Cuisine:
  • 20mins
  • Serves 2
  • Easy

Ingredients

Share

For the pulav fest which we are blogging for the whole of this month alphabetically. And today it is for the alphabet I. Being an Iyengar the immediate option was to make an Iyengar puliyogare. In this type of puliyogare, we make the basic pulikaachal and then the cooked rice is mixed with it. But since I am making pulavs and different types of rice mix for the whole of this month, I thought it was easier to use the instant puliyogare mix and using the instant puliyogare mix I have prepared today’s thinai puliyogare.

thinai puliyogare

 

Thinai Puliyogare with the instant puliyogare mix

Here I have used thinai or foxtail millet as the rice substitute. I have cooked the millet in a pressure cooker in the ratio of 1:2. Cooked it for 3 whistles. Let the pressure release naturally and then fluffed it up. Immediately I have transferred the cooked millet to a different container else it will tend to clump up. Later I have prepared the tempering, add the puligogare mix, then the cooked millet, mixed well and served. Making this type of puliyogare is so quick that you can make even when you have sudden guests provided you have the instant puliyogare mix ready. I always store many ready powders in my fridge. That way cooking does not feel so difficult when you re short of time or when you are not in a position to cook elaborately.

The different types of pulav prepared for this pulav fest with millets are

In all the above recipes you can substitute the millet with rice and enjoy the meal

Steps

1
Done

Wash the millet. Soak it in water for 20 minutes. Drain it. Add 1 cup water to this and pressure cook it for 3 whistles. Let the pressure settle naturally. Fluff it up. Transfer immediately to a different container else it will tend to clump up

2
Done

Heat oil in a pan. Add mustard seeds. Once it splutters add the Bengal gram dal, peanuts, cashew and saute till they start to brown. Now add turmeric powder, asafoetida and puliyogare mix and saute for a minute. Now add the curry leaves and wait for it to splutter. Mix well. Switch off the fire.

3
Done

Now add the cooked millet to this. Mix well. Add the required quantity of salt. mix well and serve.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

[inlinkz_linkup id=817861 mode=1]

Did you like the recipe?

You can leave me an answer, a comment or a suggestion.

9 Comments Hide Comments

This is one of the dishes that get made frequently in my kitchen and I know how wonderful this tastes. Instant mix comes handy during time crunches or just need to fix something without all the hassle.

Add Your Comment

Veena

Hariyali Quinoa Pulav
previous
Hariyali Quinoa pulav
palak jowar kichadi
next
Palak jowar kichadi in wonderchef nutripot
Hariyali Quinoa Pulav
previous
Hariyali Quinoa pulav
palak jowar kichadi
next
Palak jowar kichadi in wonderchef nutripot

9 Comments Hide Comments

This is one of the dishes that get made frequently in my kitchen and I know how wonderful this tastes. Instant mix comes handy during time crunches or just need to fix something without all the hassle.

Add Your Comment

shares