Jonna Muddalu/Chola Urandai

I was MIA for a while, wanted to post a recipe and write to you guys before I took a break but somehow I became lazy and dint turn up here. Allz good with me thanks to all my concerned fella blogger friends who mailed and asked me about my absence. Now for the real reason why I went MIA was, we were "Blessed with a Baby Boy"... My lil brat is 3 months old now, we are doing good and I promise to come down to all your blogs and do the catching up but I might be a lil slow in doing that.

Now to the recipe Jonna Muddalu, a healthy and a very simple dish to make but do use the right ingredients and you will never stop making this over and over again... We (myself and my lil bro) grew up having this we simply love this dish... Sorghum has the cooling ability and has lots of proteins, minerals and vitamins (A, B and C). Its rich in Iron, Potasium, Sodium, Calcium and Phosphorous. Sorghum improves teeth and bone health, maintains the health of the heart, controls diabetes and arthritis.



Ingredients:

Jonna - 2 cups (Cholam in Tamil, Sorghum in English, Jowar in Hindi)
Water - 6 cups
Yogurt - 1/2 cup
Red Pearl Onion - 3/4 cup (I ran out of Pearl Onions, so used regular ones)
Chilly Powder - 2 tbsps
Coconut Oil - 2-3 tbsps
Salt to taste

Utensils Required:

Pressure Cooker
Wooden Masher/any masher

Method:

1. Wash and clean Sorghum until Water runs clear. Pressure cook Sorghum with Water and Yogurt (5 whistles).
2. Mash the cooked Sorghum with the masher, do not mash it too much. See to that Sorghum retains its shape.
3. Now throw in sliced Red Pearl Onion, Salt, Chilly Powder and Coconut Oil mix well with hands and make balls.

Serve with: Spinach/Kerai Masiyal

Note:

a. Use Red Pearl Onions and Coconut Oil they appreciate the taste of the dish.
b. Get dehusked Sorghum, they look like lil pearls. Husked Sorghum will not cook like the dehusked one so carefully choose Sorghum.