Little Millet Tamarind Pongal (Saamai Tamarind Pongal)

Ingredients

• little millet (saamai) — 1 cup
• raw groundnuts — 1/4 cup
• shallots — 10 (chopped)
• dried red chillies — 2
• mustard seeds — 1 tsp (see adapted)
• sambar powder — 2 tsp
• jaggery (a small piece)
• gingelly (sesame) oil (one ladle ('one scoop' in the source))
• tamarind (amla-sized ball)
• curry leaves (a few; used in the method)
• fenugreek powder (a pinch; used in the method)
• salt (as required)
• water — 1 cup (plus 2 cups tamarind extract)
• onion (chopped, to serve)

Method

1. Soak the tamarind and squeeze out 2 cups of extract.
2. Heat the gingelly oil in a pressure pan and add the mustard seeds, curry leaves, fenugreek powder, red chillies and shallots. Stir until the shallots soften.
3. Add the tamarind extract, millet, jaggery, sambar powder, groundnuts, salt and 1 cup of water. Stir well.
4. Close the lid and cook to one whistle.
5. Serve hot with chopped onion on top.