Samai Paal Kanji | Millet Milk Porridge | Millet Recipe

Paal Kanji, an easy to make delicious South Indian breakfast porridge. Usually, this kanji is made with rice, but in this recipe i have used millet(samai) and it tastes as good as rice porridge.

While i grew up, this kanji was a part of our breakfast mostly on weekend breakfast. Amma used to make this on weekend mornings especially on the days when afternoon lunch would be a non-veg feast. 

It makes the morning breakfast as light as well as healthy. Whenever she asked us whether this kanji was ok for us and i was happily nodded 'yes' to every SINGLE time, on those days, i ran miles away from Idli which was the typical morning breakfast at our home !!! How time changes, right ? Now, idli is one of my favourites!

In our family, on the fifth month of a woman's pregnancy, this paal kanji(made with rice) is made by the girl's family to treat her. On one auspicious day, the girl's family and her close relatives visit the girl's in-laws place. All the close relatives from in-laws side and also the neighbours are invited to that day.

Together, they make this paal kanji along with paal kozhukattai on one auspicious day and distribute them to all the near and dear ones along with a piece of jaggery(achu vellam)  to share their happiness !!

Ok, coming to today's recipe, i ditto followed the Amma's recipe but i have used millets instead of  rice, that's all. In our home, we used to have this paal kanji with some jaggery/palm jaggery. One sip of kanji and one bite of jaggery, that's how we eat :-). But for the savory version, you can have it with pickles. 

Without further delay, let's check out the recipes, but if you want to know what i have prepared for past 3 days under Whole Grains, here they are
Day 1 - Kambu Koozh
Day 2 - Millet/Samai Puliyodharai
Day 3 - Millet/Kuthiraivali Upma

Samai Paal Kanji

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Paal Kanji,Millet Milk Porridge, Millet Kanji Paal Kanji, an easy to make delicious South Indian breakfast porridge. Usually, this kanji is made with rice, but in this recipe i have used millet(samai) and it tastes as good as rice porridge.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Millet - 1/2 cup
Water - 1& 1/2 cup
Cumin seed - 1 tsp
Fenugreek seed - 1/2 tsp
Milk - 1 to 1&1/2 cup
Salt - to taste

Procedure

Take the millet in a pressure cooker, wash it twice and add the water. Put it on the flame.

Add the cumin seed, fenugreek seed and salt into the millet.

Cover the pressure cooker with lid and cook it for 3 whistles.Once the pressure released from the pressure cooker automatically, open the lid and slightly mash the millet with the ladle.

Heat the milk till it comes to boil and then add into the millet and mix well.

Tada, Samai Paal Kanji is ready to serve. Serve it with jaggery/palm jaggery or pickle.

Related: How to make Paal Kozhukattai

Notes:

• Adjust the consistency of kanji as per your liking. The given measurement yield spoonable kanji, If you want drinkable kanji, add more water or milk as per your liking.
• Cumin and fenugreek seed give great flavor to the kanji.
• In addition to cumin & fenugreek, a few garlic gloves can also be added. 
• The kanji tends to thicken quickly, so add milk just before serving.
• Since we like to have with jaggery, i have added only 1/2 the amount of required salt.
  

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Ulunthu Kanji | Urad Dal Porridge

For this week blogging marathon, i chose the theme "Lentils in 3 ways". So for next three days, you can see three different dishes with urad dal. My mom prepared this kanji in our schooldays as our evening drink.In those days, we didn't like  this much ,so my mom stopped making this.

Recently, i craved for this Kanji , asked my mom for this recipe and prepared it immediately and i loved it. I think , we like certain taste only when we grow old :-) . As we all know urad dal have lot of health benefits, so i make this atleast twice a month nowadays. 

My mom said, that in her childhood days, they prepared this with paruthi pal extracted  from paruthi kottai using aatu kal and it's great remedy for cold in chest. Ok.now over to the recipe.

Ulunthu/Uzhunthu Kanji

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Drink | Recipe Cuisine: South Indian

Ingredients

Whole Urad dal(without skin) - 1/4 cup
Garlic cloves - 7 nos
Grated Coconut - 1/4 cup
Palm Jaggery - 1/4 cup
Cardamom Powder - 1/4 tsp(Optional)

  
Procedure

First wash the urad dal  well and add it in pressure cooker  along with garlic & 3/4 cup of water and cook it for 5 whistle or until it 's mushy(it takes little longer time than toor dal).

In the mean time, heat the pan with palm jaggery and 1/4 cup of water and make jagery syrup.No need to check any consistency, just to remove the impurities we make the syrup. Once the jaggery melted, filter it and keep it aside.

Once the pressure released from the cooker, open the lid and mashed the dal with laddle.

Again put it on flame  and then add the jaggery syrup & cardamom powder,mix it well and bring it to boil.

In the the mean time ,extract the coconut milk from the coconut and keep it ready. Add the coconut milk at the end and switch off the flame immediately.

Healthy and tasty Ulunthu Kanji is ready.

Mix it well and have it

Notes:

• Dont mash the dal completely. The whole dal in between kanji gives great texture and taste.
• If you dont like garlic flavor, you can reduce the amount.
• Traditional paruthi pal is added into this , so if you have paruthi kottai, extract milk from that and use it here.
• Even you can add our regular milk too.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

   

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Paal Kanchi | Vendhaya Kanji | Milk Porridge

Paal Kanji, a delicious South Indian breakfast porridge made from the rice and milk. It's also known as Vendhaya kanji. 

Vendhayam is a tamil word for fenugreek seed. As this recipe has fenugreek seed and its flavor is dominant in the kanji, some people used to call this as Vendhaya kanji. 

It's one of the breakfast foods that i grew eating so i feel nostalgic every time when i make this kanji. It's so flavorful, light on stomach and a wholesome breakfast to start off your day. 

Paal Kanji | Vendhaya Kanji

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Paal Kanji, Venthaya Kanji, Rice Kanji, Arisi Kanji Paal Kanji, a delicious breakfast porridge made from the rice.It's also known as Vendhaya Kanji

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Rice -1/2 cup

Fenugreek seed - 1/2 tsp

Cumin seed - 1 tsp

Garlic pods - 6

Water - 1 & 1/2 cups

Milk - 1 cup

Salt - to taste

Jaggery - as needed

Procedure

In a pressure cooker, add rice, fenugreek seed, cumin seed, garlic, salt and water and cook it for 5 whistle or until it become mushy.

Once the pressure released from the cooker, boil the milk and add into it.Mix it well.

Paal kanji is ready. You can drink this kanji as it is or add the jaggery for sweetness just before serve.

Notes:

• Adjust the milk as per the consistency you like
• I have used the sona masoori rice for this kanji. Any cooking rice that you are using for your meal regularly works fine for this recipe
• Don't add more fenugreek seed, it gives a mild bitterness.

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