5 Sept 2012

Foxtail Millet with Horsegram Mash ... A Kongunad Special..

திணை அரிசி சாதமும் கொள்ளு பருப்பும் - Thinai Arisi Saadham with Kollu Paruppu

Coming with a traditional recipe is very difficult. There are loads of recipes on baked items, chocolate, every day meals, North Indian, South Indian, lentils, regional dishes, drinks, smoothies but a very few recipes are known which reflects our roots. I am not talking about the past generation but going generations beyond when there was no electronic intrusion, no fast food restaurants, no grain import from outside, no freezing facilities etc.

Being healthy came naturally to our forefathers mainly because the food was right for their occupation [which involved physical activity], seasonal availability, organic farming techniques and simple home cooking. Most of the recipes are slowly slipping away from our memory pages simply because it is not practised in our daily cooking.

Interestingly, this has led to a comeback of traditional grains into our markets, awareness through books and media  and some companies are even investing in marketing cookies and cereal made out of millets.

If we can get used to oats, pizza, pasta, burgers. sugary cereals, bottled drinks ... then we can get used cooking with these grains too. It is not only good for our health but for our country's agricultural growth too..:)) 

Now coming to this recipe .... Foxtail millet and horsegram are familiar grains and very very tasty too..

Foxtail millet can be consumed just like rice -boiled and served with any curry or spicy side of your wish.

A word of caution: Both foxtail millet and horsegram increases the body heat. So it is advisable to avoid consuming large quatities especially in summer. It is beneficial to include these grains in winter and moderation is everything [say once a week]. Too much of anything has reverse effects. If still in doubt, then it is wise to consult your doctor regarding the nutritive value of these grains and consumption. 

For the foxtail millet rice: Serves 2.
Foxtail millet: 200 gms.
Salt: to taste
Water: 1/2 litre.

1.Wash the millet and drain the water.
2.Boil water [1/2 litre] until it bubbles. Add the millet and salt.
3.Let it simmer for 8-10 minutes until the millets are cooked.
4.Drain the excess of water in a colander and transfer the cooked millet into another bowl.

Keep warm until serving time.

Horsegram is one of the most nutritious of grain available. It is also the trademark ingredient of Kongunad cuisine. Whole seeds of this gram is mainly used as cattle feed especially horses [from where it gets its name]. No wonder horses have so much muscle power ....

There is a saying in Tamil "Kozhuthavanukku Kollu" meaning "People with increased BMI should be served with horsegram". It is said to increase the body temperature, thereby increasing the metabolism and helps reduce body fat.It is extremely rich in iron and protein.

The usual method is to grind the dhal with the masala in a stone grinder [attu kal]. I have soaked and cooked the dhal for extra time and used a wooden masher to mash it.

Horsegram Mash: Serves 2-3
Horsegram : 250 gms.
Small onions [peeled and chopped]: 10-12.
Large tomato [chopped]:1. 
Red chillies:2-3.
Whole coriander seeds [dhania]: 2 tbsp.
Cumin seeds: 1 tsp.
Garlic pods [chopped]: 4-5 pods.
Curry leaves: 1 sprig.
Tumeric powder: 1/2 tsp.
Salt: to taste.

To temper:
Mustard seeds: 1/2 tsp.
Gingelly oil: 2 tbsp.

1.Soak the horsegram for atleast 4-6 hours. Wash the dhal twice and cook in pressure cooker for 4-5 whistles. Let the steam settle an open the lid. Drain the excess of water. Reserve the cooked dhal and water seperately.
2.Meanwhile dry roast the red chillies, coriander and cumin seeds. Cool and grind to a powder.
3. Heat the oil in a kadai. Splutter the mustard seeds and curry leaves.
4.Add the chopped garlic and onions and fry for 2 minutes. Add the tomatoes, tumeric powder, salt and powdered masala.
5.Add the cooked horsegram, a bit of water  and mix well. Let it come to a simmer. Mash with the back of the spoon or use a wooden masher to mash the horsegram.

Remove from heat. Check salt and serve hot.

Note: Usually the dhal along with the masala is ground in a stone grinder in step 5. Both the items can be made and served seperately. Increase the amount of spice according to your taste. Make sure the millet and the horsegram are fresh as old stuff has an unpleasant aroma and taste. 


Scribbled by Reva


Shanthi Krishnakumar said...

Wow luv the recipe and the bommai as well

Unknown said...

Wow...Authentic Healthy Recipes...Thanx for remaimding those items....Looks great...

Chitra said...

wow,gr8 u make u all dishes... never tried thinai rice. bookmarked ! thnx for sharing..

Priya Suresh said...

Fantastic foods together, looks fabulous and wholesome.

Unknown said...

Really very traditional and touchy recipes. Beautiful click.

Cuisine Delights
My Monthly Event - Spotlight : "Healthy Snacks"

Sangeetha Nambi said...

Wow... Reva, thanks for posting such wonderful, healthy and traditional recipe...

Shama Nagarajan said...

inviting dear...lovely..

Padmajha said...

Lovely recipes Reva.Going back to our roots in terms of dishes does do us loads of good health -wise.

I am a huge fan of kollu and make it once a week.Never tried it with thinai.Got to try it.

Awesome clicks dear...

Akila said...

Wow superb post... Never know that using these millets we can prepare rice... Really very healthy one.. Thanks for sharing...

Indian Khana said...

Healthy n yum and beautifully presented ...lovely pics ..

Unknown said...

I love going back to my roots and enjoying the simplicity of that life and food. Fox tail millet is so full of goodness.
Love this recipe have bookmarked it :)

Roshni said...

wow.. love the way you have presented an authentic recipe. though we are tamilians, I am not familiar with horse gram. it is quite unique to your region.. one of my friends was telling me about it just a few days ago.. she made kollu paruppu rasam

great-secret-of-life said...

Great dish.. I do this also.. not as combination must try! Nice post and lovely bommai.. Thanks

Prema said...

Such a healthy recipe,thanks for sharing...

divya said...

Lip smashing recipe..looks great.

divyagcp said...

Lovely post.. Reminds me of my grandmother.. She used to make them.. after that no one else tried at home. Very healthy.. Thanks for sharing this recipe..

Divya's Culinary Journey

Lifewithspices said...

wow love these healthy dishes.. but bit scared abt body heat levels .. but suits during winter.. boomarked.. am left with both these grains.n awaiting time ti make these..

virunthu unna vaanga said...

wow lovely authentic recipes... i tasted horsegram but i had thinai in the form of sweet powder that providing one of the prasadham in PALANI TEMPLE, today only my mom bought thinai rice ll cook it soon...

Unknown said...

that sounds healthy.....lovely clicks . will try this.

Suryaprabha said...

Never had a chance to taste this one!! Thanks for sharing this authentic recipes.. Great pics too!!


Ana Regalado said...

Lovely post ! People nowadays tend to favor fast food and when cooking at home the easier the better and that consists of store-bought ready to eat meals :P :D It's nice that you're making an effort to cook those dish that your ancestors used to cook :)

Sweet'n'Savoury said...

wow ..how can something so healthy be so lovely !! awesome !!

Madhavi said...

Yummyy recipe...


Unknown said...

My all-time Favi... Happy to follow you :)

Inviting you to join my on-going event Onam Sadhya ~ The Grand Feast


Srividhya Ravikumar said...

wopnderful recipes... love the doll...

Wild bird seed said...

It seems like a healthy recipe. I am looking forward to try it tonight.

Unknown said...

Dear Cook,
It took a moment to get back to the reality that “Kaarasaram” isn’t a real platter – ‘Thinai Arisi Sadham with Kollu paruppu’ & ‘Indianized Virgin Mary’ made it to our mind! We would love to feature your culinary skills on our global platform.

This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs; that too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our global platform!


Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.

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Sharing your passion for cooking might rejuvenate the taste buds and senses of millions of Indians living abroad. We’re awaiting your valuable reply.

Bon Appetite!

Thanks & regards

Hamida, Content Manager, Sulekha US


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