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.