Samai Puli Pongal

Little millet is known as Samai in Tamil.
Samai is rich in fiber, protein ,helps reducing fat, good for bones and muscles in between will get stronger. It is also a gluten free grain, thus making it a great option for anyone who is allergic to gluten.

Today I have a made a popular tamil brahmin dish called Puli Pongal using samai. Puli in tamil means tamarind and pongal is a South Indian version of khichadi. It’s generally made with rice. Instead of rice, I have made it with this little millet ( Samai) to make it more healthier:)


Samai – 3/4th cup

Rice – 1 tbsp

Moong dal – 3 tbsps

Tamarind – goose berry sized

Salt to taste
For tempering


Sesame oil – 2 tbsps

Mustard – 1 tsp

Split urad dal – 1 tsp

Chana dal – 1 tsp

Red chillies – 5-6

Asafoetida ( hing / Perungayam) – 2 pinches

Roasted peanuts – 2 tbsps

Curry leaves – few


Soak tamarind in 3 cups of water for 30 mins. Squeeze well and take the extract.

Add Samai, rice and moong dal in a pan. Dry roast till you get a good aroma.

Cool, wash and keep it aside.

Heat the oil in a pan. Add mustard. When it starts spluttering split urad dal, chana dal, red chillies, peanuts, hing and curry leaves. Sauté for few mins and then add the tamarind extract.

Add the washed Samai mixture and salt to taste and mix well.

Pressure cook it for 3-4 whistles. It should be cooked soft. Mix well and serve hot with coconut chutney:)