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