Wednesday, January 2, 2013

Thinai (Quinoa) Venpongal

Now days we are forgetting to use these nutrients in our food. In our south Indian foods rice play a main role without that my day won’t complete. When coming to calorie count its more, started to add other grains and lentils. Tasted quinoa in one of my friends place, tried venpongal with this came out well.


Thinai (Quinoa)
1 cup
Moong dal
1/2 cup
Cumin seeds
1 tsp
Pepper seeds
1 tsp
Green chili chopped
1 tsp
Ginger chopped
1 tsp
Cashew nut
1 Tbsp
2 Tbsp
Curry leaves chopped
¼ cup



  1. Dry roast moong dal until nice aroma comes.
  2. Heat ghee in a pan splutters cumin seeds and pepper. Add this to quinoa and moong dal with salt, pressure cook with 2 cup of water up to 3 whistles.
  3. Once pressure is released open and add milk and give a stir. In another pan heat ghee fry cashew nut, green chili, curry leaves and ginger. Add this mixture to pongal and mix well.
  4. Serve hot with sambar, chutney.
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Ramya Krishnamurthy said...

manju pongal in advance.healthy pongal.

manju said...

Thanks Ramya

Babitha costa said...

You have many good recipes,happy to follow u,when u get time visit mine, will be glad if u follow back.

Deepa V said...


Nice recipes using the millets. doubt is which to use the husked one or without the husk...this thinai and kambu and all...both varieties i have seen.

Manju said...

Hi Deepa
I used without husk. I haven't seen husked ones here.