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When you are tired/bored of making the conventional Kuzhambu/Rasam every day you can make Thuvayal for a change. It requires very less time to cook and you can finish the whole cooking for lunch in 30 mins. You can mix thuvayal with rice and eat with applam. You can also use this as a side dish for Rasam.

Kollu has good medicinal properties. It has high iron content, good for high BP and cholesterol. It is highly recommended for obesity. Next time when you decide to make Thuvayal try Kollu thuvayal if you not tried before.
Kollu Thuvayal (horse gram thuvayal)


Ingredients:

Kollu (horse gram)1 Cup
Green Chilli2
Onion1
Garlic7-10 cloves
SaltTo Taste
Oil1 Teaspoon
TamarindA pinch


Method:
  • Finely chop the onions and keep aside. Peel the garlic cloves and keep it separately.
  • Finely chop the green chilli and keep it aside
  • Heat the oil in pan, add kollu and fry till it turns light brown color. Take this in a mixer
  • Heat some more oil and add the chopped onion, garlic and green chilli and fry for sometime and add this to the mixer. Allow the contents to cool before grinding.
  • To the added ingredients in the mixer add salt and a pinch of tamarind and grid it to a nice paste by adding little water
  • Now the yummy kollu thugayal is ready to serve with hot rice

Pearl millet is well adapted to production systems characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Pearl millet grain is comparatively high in protein and has good amino acid balance. It is important trait for organic poultry production. (source : wiki)

Pearl millet is well adapted to production systems characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Pearl millet grain is comparatively high in protein and has good amino acid balance. It is important trait for organic poultry production. (source : wiki)

Occasionally i make Rawa payasam instead of Rice/Samiya Payasam. There are two variations in the Rawa payasam and i am giving both of them here. The first one is made with grated jaggery and the other one is made with Sugar.

Rawa Payasam/Sooji Kheer

Ingredients
Milk½ Litre
Rawa100gms
Grated Jaggery½ Cup
Cardamom Powder½ teaspoon
Cashew nuts10
Ghee1 teaspoon

Method:
  • Heat the ghee in a pan, and add broken cashews and fry it till it turns golden brown color. Keep this aside.
  • Now add rawa and fry it in ghee for some time
  • To this add water and allow the rawa to cook completely
  • Now add grated jaggery and allow it to boil till its raw smell goes off
  • To this add boiled milk, and stir it well
  • Now add cardamom powder and stir it well
  • Remove from flame and add fried cashew nuts
  • The yummy Rawa Payasam with Jaggery is ready to serve
Recipe for Rawa Payasam with Sugar instead of Jaggery

Rawa Payasam / Sooji Kheer

Method:

  • Heat the ghee in a pan, and add broken cashews and fry it till it turns golden brown color. Keep this aside
  • Now add rawa and fry it in ghee for some time
  • To this add boiled milk and allow the rawa to cook completely
  • Allow the mixture to boil till the milk starts to thicken.
  • Now add 100 grams of sugar, cardamom powder and stir it well and allow the sugar to dissolve.
  • Remove from flame and add fried cashew nuts
  • The yummy Rawa Payasam is ready to serve


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