Thinai payasam Thinai pesarattu
Method: Thinai|foxtail millet 1/4 cup Black channa 3 tbslp (cooked) Pomegranate seeds a hand ful Capsicum | bell pepper small piece Sweet corn kernels a hand ful Nuts ( badam,pista,walnuts) few (optional) Sprouts a hand ful Ginger a small piece Green chilli 1 Honey 1 tsp Lemon juice 1/2 tsp Salt to taste Pepper powder to taste
Soak the thinai arisi in water for 30 minutes. Meanwhile cut the capsicum into small cubes also boil the corn kernels. Cook the thinai arisi with half cup of water in an open pan. Keep in a very low flame and leave it undisturbed for 10 minutes. The rice will get cooked and the water will be evaporated.
Allow this to cool and add the sprouts, corn kernels, black chana pomegranate seeds, nuts and capsicum. In a morar and pestle grind the ginger and green chili and squeeze the juice of this into the salad.
Add the lemon juice, salt and honey to the salad. Mix well and serve it immediately.
Thinai salad is ready to serve.
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