Samai Mor Kanji | Little Millet Savory Porridge

In any kind of diet, you can succeed only a correct breakfast is selected. Breakfast should depend on the season and nature of work. If you are working, you should split the breakfst into early breakfast and brunch. If it is summer the breakfast should have more liquid. If it is winter, you breakfast should be crunchy and protein rich. If it is rainy season, your breakfast should be very hot and crunchy. Likewise, your breakfast should be wise. Most of the people, who plan for a weight loss fail. The reason will be they might not have a proper breakfast. I am going to post a few breakfast recipes that are useful in summer.

Samai is one millet, which is widely available and easy to cook. The porridge I made today is using samai. And the right combination of thaligai to make it more interesting. This will be more tasty, tangy, watery and filling. This breakfast can keep you energetic for the next 3 hours. It will be a cool breakfast for hot summer. As I am adding some spices in tempering, you will not need any accomplishment along with this savory porridge.

CHECK OUT MY OTHER PORRIDGE RECIPES
Uluntham Kanji or Urid Dhal Kanji
Inippu Ragi Kanji or Sweet Ragi Porridge
Oats Mor Kanji or Savory Oats Porridge
Oats Poondu Kanji or Garlicky Oats Porridge
Samai Paal Kanji or Little Millet Porridge
Siruparuppu Kanji or Pasipparuppu Kanji or Moong Dhal Porridge

Samai Mor Kanji | Little Millet Savory Porridge

Recipe Source : Arogya Samayal

Preparation time : 30 min

Cooking Time : 10 min

Yield : 3 cups (2 servings)

Serving size : 1 and half cups

Calories per serving : 200

Ingredients

Cooked Samai - 1 and half cups

Curd - 1/2 cup

Water - 1 cup

Salt - as per taste

gingely Oil - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Asafoetida - a pinch
Shallots - 5, chopped
Ginger - 1/2 teaspoon,finely chopped
Curry Leaves - little, finely chopped
Green Chillies - 2 small, just slit
Mangoes - little, finely chopped (optional)

Quick Procedure

Take cooked samai in a bowl and mash it with hands.

Add curd, water and salt and mix well.

Heat a pan. Add gingelly oil.

Add cumin seeds and let them sputter.

Add chopped ginger, mangoes, curry leaves.

Add onions and green chillies.

Saute for just a minute and then add a pinch of asafoetida.

Switch off the flame. Partially raw onions will give good flavor.

Add this tempering to samai mixture and mix well.

Savory porridge is ready to serve.

Step-wise Pictures

Take cooked samai in a bowl and mash it with hands. Add curd, water and salt and mix well.