Sathu Maavu | Health Mix | Porridge Mix

Sathu Maavu is a nutritious and healthy blend mix made of multigrains like Whole grains, Millets, Cereals, Pulses, Nuts etc. Sathu Maavu is made using ingredients which has good nutrition balance good for immunity building. Sathu Maavu or Health Mix mix is a must for growing kids. Let us get on to learn how to make Health Mix at home with step by step pictures and video.

Sathu Maavu or Health Mix is an Indian traditional food great for growing kids and adults too. Sathu Maavu has all the nutritious ingredients which include whole grains, pulses, cereals, millets, nuts and condiments.

About Sathu Maavu / Health Mix

Sathu Maavu also called as Health Mix is a nutritious blend of ingredients roasted and grinded to a powder. Sathu Maavu is a great source of nutrition for all ages and especially for growing kids. Sathu Maavu is a blend of grains, pulses, millets and nuts each roasted separately and powdered in a flour mill. Sathu Maavu ingredients & method varies from region to region but essentially a mix which nourishes the needed nutrients for the body.

Health Mix prepared at home widely differs from the ones available commercially at grocery stores as they have 75% millet or grain flour and rest of the cereals, nuts and pulses in very small proportions. Health Mix prescribed here is a blend of carefully proportionated grains, pulses, millets and nuts which gives the nourishment for the body and as well as keep us filled.

Health Mix called as Sathu Maavu in Tamil is an alternative breakfast even prescribed by doctors for the kids & toddlers who leaves to school in the early mornings.

Its a long time wish for me to post homemade sathu maavu powder. Amma usually makes a version with just multigrains but this version my neighbour shared it with me as she feeds this porridge for her daughter daily. I made a batch of this saathu maavu powder for mittu and after that I am stocking this up regularly.

First when I started, I sprouted few grains then roasted and grinded. But later learnt that sprouts are best when had as such and it loses its nutrients after drying and roasting so after that I stopped sprouting the grains. Incase if you wish you can soak and sprout wheat, fingermillet, green gram, black chana and pearlmillet then follow the steps.

This is sure time consuming process but worth the effort. It took me 3 days for making this Sathu Maavu as buying, measuring, washing, drying and finally roasting yes it takes a lot of time so start making only when you have time.

You can feed this for babies after 1 yr and we elders can also have it. I have it atleast 2-3 times a week, sometimes as a sweet porridge with jaggery and sometimes as salt porridge with buttermilk. You can check out the porridge recipe here.

Each household has a different version of sathu maavu recipe and this one is my staple since 10 yrs. This comes to me handy for making many dishes apart from porridge.

Sathu Maavu Recipes

I know it is tough to feed babies / kids with porridges but trust me you can include this health mix in a number of other ways too. So other than porridge this health mix can be used to make porridge, kheer, puttu, idiyappam, cakes, cookies, pancakes etc.

• Sathu Maavu Kanji
• Sathu Maavu Idiyappam
• Sathu Maavu Kozhukattai
• Sathu Maavu Pancakes
• Sathu Maavu Puttu
• Sathu Maavu Laddu

Sathu Maavu Ingredients

These are the 17 ingredients I have used for this Health Mix. You can plus or minus as per your liking but make sure to keep a balance.

1. Fingermillet / Ragi
2. Wheat / Godhumai
3. Black Channa / Karuppu Kondakadalai
4. Green Gram / Pacha Payaru
5. Pearl Millet / Kambu
6. Foxtail Millet / Thinai
7. Sago / Javvarisi
8. Red Rice / Sigaparisi
9. Maize / Makka Cholam
10. Sorghum – Vella Cholam
11. Barley / Barley
12. Fried Gram Dal / Pottukadalai
13. Peanuts / Nilakadalai
14. Cashewnuts / Munthiri paruppu
15. Almonds / Badam paruppu
16. Cardamom / Elakkai
17. Dry Ginger / Sukku

If you have any more questions about this Sathu Maavu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Sathu Maavu Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sathu Maavu | Health Mix

Sathu Maavu is a nutritious and healthy blend mix made of multigrains like Whole grains, Millets, Cereals, Pulses, Nuts etc. Sathu Maavu is made using ingredients which has good nutrition balance good for immunity building. Sathu Maavu or Health Mix mix is a must for growing kids. Let us get on to learn how to make Health Mix at home with step by step pictures and video.

Course howtos

Cuisine Indian

Keyword healthmix recipes, Healthy Diet Plan, healthy recipes, Nutritional Beverage, rice flour recipes

Prep Time 6 days

Cook Time 30 minutes

Total Time 6 days 30 minutes

Servings 30 servings

Calories 216kcal

Author Sharmilee J

Ingredients

TO BE SPROUTED AND ROASTED :

• 500 grams whole wheat 4 cups
• 500 grams finger millet 3 and 1/2 cups
• 250 grams black chana 1 and 1/2 cups
• 250 grams green gram dal 1 and 1/2 cups
• 100 grams pearl millet 3/4 cup
• 100 grams sago 3/4 cup
• 100 grams fried gram dal 1 cup
• 50 grams foxtail millet 1/3 cup
• 50 grams red rice 1/4 cup
• 25 grams sorghum 1/4 cup
• 25 grams maize 1/4 cup
• 25 grams barley 1/4 cup
• 25 grams cashew 1/4 cup
• 25 grams badam 1/4 cup
• 25 grams peanuts 1/4 cup
• 10 grams dry ginger 2 tsp dry ginger powder
• 15 numbers whole cardamom 2 and 1/2 tsp cardamom powder

The cup measures are approximated.

Instructions

• First write down the list and measures before shopping. Make sure to pick up ingredients that are fresh.
• Measure the ingredients first using a weighing scale
• First to a sieve add whole wheat.
• Then rinse it well atleast twice then spread it on a plate or tray. I used my baking tray.
• Measure and take fingermillet rinse it well then spread it on a tray to sun dry it.
• Except for fried gram dal, cashews, almonds, peanuts, dry ginger and cardamom rinse all the grains well and spread it on a plate.
• Sun dry it atleast for 5-6 hours or until it is almost dry without moisture. I use a netted cloth to cover the grains to protect it from dust, insects, flies etc.
• When the rinsed grains and pulses are drying you can start roasting the other ingredients.First of all choose a wide kadai or wok that is deep also preferably iron. I chose wok so that with the handle it is easy to transfer the ingredients after roasting. Add 100 GMS FRIED GRAM DAL, dry roast until golden transfer to a plate and set aside.
• Add 100 GMS FRIED GRAM DAL, dry roast until golden transfer to a plate and set aside.
• Add 25 GMS PEANUTS. Dry roast until golden transfer to the plate and set aside.
• Add 25 GMS CASHEWNUTS. Dry roast until golden transfer to the plate and set aside.
• Add 25 GMS ALMONDS. Dry roast until golden transfer to the plate and set aside.
• Add 15 PIECES CARDAMOM. Dry roast until golden transfer to the plate and set aside.
• Add 250 GMS BLACK CHANNA. Dry roast until golden transfer to the plate and set aside.
• Add 25 GMS BARLEY. Dry roast until golden transfer to the plate and set aside.
• Add 25 GMS SORGHUM. Dry roast until golden transfer to the plate and set aside.
• Add 250 GMS GREEN GRAM. Dry roast until golden transfer to the plate and set aside.
• Add 50 GMS FOXTAIL MILLET. Dry roast until golden transfer to the plate and set aside.
• Add 50 GMS PEARLMILLET. Dry roast until golden transfer to the plate and set aside.
• Add 100 GMS SAGO. Dry roast until golden transfer to the plate and set aside.
• Add 50 GMS RED RICE. Dry roast until golden transfer to the plate and set aside.
• Add 25 GMS MAIZE. Dry roast until golden transfer to the plate and set aside.
• Add 500 GMS FINGERMILLET. Dry roast until crisp then transfer to the plate and set aside.
• Add 500 GMS PUNJAB WHEAT. Dry roast until crisp then transfer to the plate and set aside.
• Add 10 GMS DRY GINGER to a hand mortar and pestle and crush it. Remove the hard skin part. So after removing the skin if you measure it would be around 5-7 gms.
• Dry roast for 2 mins then transfer to the plate and set aside.
• Once everything is roasted, spread it in a plate and let it cool down completely. I spreaded it in 3 seperate plates so that it cools down quickly.After roasting you can dry it in shade inside the room itself.
• Once cooled completely combine everything in a tray.
• Transfer to a tall container.
• I gave it to the flour mill for grinding. Sathu maavu is ready!
• Cool down completely before storing in an airtight container.

Video

Notes

• First check for any speck in each grain then Rinse them well.
• Its really important to rinse all the grains and dry it before roasting it.
• Sticking with gram measures is best for health mix but if you do not have a weighing scale you can use the cup measures.
• I use a kitchen scale to measure each ingredient and as my neighbour suggested I am using only gram measures.If you dont have a kitchen scale at home, then buy the ingredients in the exact mentioned quantity itself. I get millets and grains in bulk so had to measure individually.
• I usually change the millets variety each time you make this mix, like instead of foxtail millet, you can add kodo millet or little millet etc.
• Make sure you cool down completely after roasting. Once it cools down then store else it will let out moisture if you close and keep immediately.
• Adding cardamom is purely optional. We usually make both sweet and savory so add less whole cardamom in the mix to ground and add powdered elachi if needed while making sweet.
• Adding dry ginger powder helps in digestion.
• You can store in airtight container and keep it outside for 3-6 months then refrigerate it if you want to store for a longer period of time.

Nutrition

Serving: 100g | Calories: 216kcal | Carbohydrates: 42g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0g | Sodium: 17mg | Potassium: 170mg | Fiber: 5g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 2mg

Sathu Maavu Recipe Step by Step

1.First write down the list and measures before shopping. Make sure to pick up ingredients that are fresh.

2.Measure the ingredients first using a weighing scale. Then check for specks in each grains if any and remove them. If you do not have a weighing scale then use the cup measures mentioned in the ingredients list.

3.First to a sieve add whole wheat.

4.Then rinse it well atleast twice then spread it on a plate or tray. I used my baking tray.

5.Measure and take fingermillet rinse it well then spread it on a tray to sun dry it.

6.Except for fried gram dal, cashews, almonds, peanuts, dry ginger and cardamom rinse all the other grains well and spread it on a plate.

7. Sun dry it atleast for 5-6 hours or until it is almost dry without moisture. I use a netted cloth to cover the grains to protect it from dust, insects, flies etc.

8.When the rinsed grains and pulses are drying you can start roasting the other ingredients. First of all choose a wide kadai or wok that is deep also preferably iron. I chose wok so that with the handle it is easy to transfer the ingredients after roasting. Add 100 GMS FRIED GRAM DAL, dry roast until golden transfer to a plate and set aside.

9.Add 25 GMS PEANUTS. Dry roast until golden transfer to the plate and set aside.

10.Add 25 GMS CASHEWNUTS. Dry roast until golden transfer to the plate and set aside.

11.Add 25 GMS ALMONDS. Dry roast until golden transfer to the plate and set aside.

12.Add 15 PIECES CARDAMOM. Dry roast until golden transfer to the plate and set aside.

13.Add 250 GMS BLACK CHANNA. Dry roast until golden transfer to the plate and set aside.

14.Add 25 GMS BARLEY. Dry roast until golden transfer to the plate and set aside.

15.Add 25 GMS SORGHUM. Dry roast until golden transfer to the plate and set aside.

16.Add 250 GMS GREEN GRAM. Dry roast until golden transfer to the plate and set aside.

17.Add 50 GMS FOXTAIL MILLET. Dry roast until golden transfer to the plate and set aside.

18.Add 50 GMS PEARLMILLET. Dry roast until golden transfer to the plate and set aside.

19.Add 100 GMS SAGO. Dry roast until golden transfer to the plate and set aside.

20.Add 50 GMS RED RICE. Dry roast until golden transfer to the plate and set aside.

21.Add 25 GMS MAIZE. Dry roast until golden transfer to the plate and set aside.

22.Add 500 GMS FINGERMILLET. Dry roast until crisp then transfer to the plate and set aside.

23.Add 500 GMS PUNJAB WHEAT. Dry roast until crisp then transfer to the plate and set aside.

24.Add 10 GMS DRY GINGER to a hand mortar and pestle and crush it. Remove the hard skin part. So after removing the skin if you measure it would be around 5-7 gms.

25.Dry roast for 2 mins then transfer to the plate and set aside.

26.Once everything is roasted, spread it in a plate and let it cool down completely. I spreaded it in 3 separate plates so that it cools down quickly. After roasting you can dry it in shade inside the room itself.

27.Once cooled completely combine everything in a tray.

28.Transfer to a tall container.

29.I gave it to the flour mill for grinding. Sathu maavu is ready!

30.Cool down completely before storing in an airtight container.

Homemade Sathu Maavu or Health Mix is ready!

Expert Tips

• First check for any speck in each grain and remove them. Then rinse them well.
• It is really important to rinse all the grains and dry it before roasting it.
• Sticking with gram measures is best for health mix but if you do not have a weighing scale you can use the cup measures.
• I use a kitchen scale to measure each ingredient and as my neighbour suggested I am using only gram measures.If you dont have a kitchen scale at home, then buy the ingredients in the exact mentioned quantity itself. I get millets and grains in bulk so had to measure individually.
• I usually change the millets variety each time you make this mix, like instead of foxtail millet, you can add kodo millet or little millet etc.
• Make sure you cool down completely after roasting. Once it cools down then store else it will let out moisture if you close and keep immediately.
• Adding cardamom is purely optional. We usually make both sweet and savory so add less whole cardamom in the mix to ground and add powdered elachi if needed while making sweet.
• Adding dry ginger powder helps in digestion.
• You can store in airtight container and keep it outside for 3-6 months then refrigerate it if you want to store for a longer period of time.

Storing Suggestion

Once the health mix powder is ready spread it on a plate and cool down completely before storing. I usually store in a clean airtight container in room temperature. I store half of it in fridge for storing for a long time and store the rest in room temperature. In room temperature Sathu Maavu keeps well for about 6 months if handled properly. In fridge it keeps well for 1 year.

FAQS

1.What is Health Mix / Sathu Maavu?

Sathu Maavu is a nutritious and healthy blend mix made of multigrains like Whole grains, Millets, Cereals, Pulses, Nuts etc.

2.Is Health Mix / Sathu Maavu healthy?

• Acts as a great immunity booster
• Healthy weight gain
• Improves health
• Antioxidant so fights against many diseases.
• Helps lower cholesterol levels etc

3.Is there any age factor for consuming this health mix?

From 1 year babies to 60+ elders all can consume this health mix. Even diabetics patients can have this health mix.

4.Can we make only porridge with Health Mix?

No other than porridge you can use this mix to make kheer, puttu, idiyappam, cakes, cookies, pancakes etc.

5.Can I alter the ratio of millets and pulses?

Yes definitely you can alter the ratio but make sure to have a balance of the pulses, grains and nuts accordingly.

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Egg Poriyal | Muttai Podimas | Egg Stir Fry

Egg Poriyal is a easy and quick stir version of egg made by stir frying the eggs with onion, spices and curry leaves. Egg Poriyal is a very popular at homes as it could be made in minutes and the go to recipe when we run out of veggies. Egg Poriyal Recipe is explained in this post with step by step pictures and video.

Egg Poriyal is a simple and quick sidedish that you can make within few minutes. You can prepare this quick stir fry even at the last minute just before serving lunch. It is always better not to precook eggs and eat later, so make sure you always cook eggs and eat it fresh.

About Egg Poriyal

Egg Poriyal is a South Indian version of Egg Stir Fry. I have already posted Egg Bhurji which is slightly a different version. Egg Poriyal or Muttai Podimas as we call it in Tamil is one of the easiest and quickest egg recipes that even beginners can also try.

Kids also love this with rice and rasam so I make it when ever I am busy and have no time to spare for an elaborate lunch. Muttai Poriyal or Muttai Podimas or Egg Stir Fry as it is called by various names goes well with rice, chapathi and can be used as a stuffing for sandwiches or rolls too.

This South Indian Egg Poriyal is different from the North Indian Egg Bhurji. This simple Egg Poriyal is very simple to try even for bachelors when they want a tasty meal in minutes.

I prefer rice, rasam, egg poriyal combo, added on sundal to the menu…and yes our lunch was ready. I am planning to post more egg recipes as demanded by readers and friends, also I am loving experimenting with eggs.

More poriyal recipes

Egg Poriyal Ingredients

• Eggs – I have used brown / country eggs but you can use white eggs too. Make sure to crack open eggs in a bowl separately.
• Tempering – Cumin seeds along with ginger, green chillies and hing are used. You can use curry leaves for tempering too. I have added at the final stage to make the dish more flavourful.
• Spices – Turmeric powder is used. You can use sambar powder or red chilli powder or even garam masala powder to make masala egg stir fry.
• Others – Onion, pepper powder are also used for egg poriyal.
• Oil – You can use any cooking oil. I used groundnut oil.

If you have any more questions about this Egg Poriyal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Egg Poriyal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Egg Poriyal

Egg Poriyal is a easy and quick stir version of egg made by stir frying the eggs with onion, spices and curry leaves. Egg Poriyal is a very popular at homes as it could be made in minutes and the go to recipe when we run out of veggies. Egg Poriyal Recipe is explained in this post with step by step pictures and video.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, egg recipes, Kerala Meal Sidedish, poriyal, poriyal recipes, recipes, restaurant style recipes, Side Dish, stir fry recipes

Prep Time 15 minutes

Cook Time 15 minutes

Servings 2 people

Calories 95kcal

Author Sharmilee J

Ingredients

• 2 eggs I used country eggs
• 1/4 cup big onion chopped finely
• 1/8 tsp pepper powder
• a pinch crushed pepper
• 1/8 tsp turmeric powder
• salt to taste

To Temper:

• 2 tsp oil
• 1/4 tsp cumin seeds
• 1 small sized green chili finely chopped
• 1/2 tsp ginger finely chopped
• 1/8 pinch hing
• few curry leaves

Instructions

• Crack open 2 eggs in a bowl. I always crack the eggs in a bowl even if its to be added as such without mixing, as if we directly crack open it in the pan and incase if any one egg also gets spoilt then the whole dish gets wasted. Add little salt to it.
• Beat it well using a fork, Set aside.
• In a pan heat 2 tsp oil add 1/4 tsp cumin seeds let it splutter.
• Add 1 green chilli, 1/2 tsp ginger finely chopped. Give a quick saute.
• Add 1/4 cup onion along with required salt, 1/8 tsp turmeric powder, hing.
• Saute until onions turn transparent.
• Add beaten eggs mixture.
• Start scrambling it keeping the flame in low. Scrap the sides then and there.
• Once eggs are scrambled and cooked it is almost done.
• Add 1/8 tsp pepper powder along with a pinch of crushed pepper.
• Give a quick mix. Add curry leaves. You can add curry leaves while tempering also. Adding curry leaves at the end gives more flavour to the dish.
• Mix well and switch off. Egg Stir Fry or Egg Poriyal is ready.
• Serve hot with rice and any curry of your choice!

Video

Notes

• You can even add any veggie along with eggs, like carrot, greens, cabbage etc.
• Pepper is must for this stir fry. Ginger is optional but I like the flavour so added it.
• I am buying country eggs these days so used that for this stir fry. You can use normal white egss too.
• Adding more onions gives a nice crunch and flavour to the dish.
• If you are planning to make for kids you can skip green chillies and replace it with little more pepper powder.
• Scramble the eggs in low flame so that the eggs don’t get burnt. After egg is added, keep stirring and fluffing.

Nutrition

Serving: 100g | Calories: 95kcal | Carbohydrates: 7g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 140mg | Potassium: 147mg | Fiber: 2g | Sugar: 3g | Vitamin A: 343IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg

Egg Poriyal Recipe Step by Step

1.Crack open 2 eggs in a bowl. I always crack the eggs in a bowl even if its to be added as such without mixing, as if we directly crack open it in the pan and incase if any one egg also gets spoilt then the whole dish gets wasted. Add little salt to it.

2.Beat it well using a fork, Set aside.

3.In a pan heat 2 tsp oil add 1/4 tsp cumin seeds let it splutter.

4.Add 1 green chilli, 1/2 tsp ginger finely chopped. Give a quick saute.

5.Add 1/4 cup onion along with required salt, 1/8 tsp turmeric powder, hing.

6.Saute until onions turn transparent.

7.Add beaten eggs mixture.

8.Start scrambling it keeping the flame in low. Scrap the sides then and there.

9.Once eggs are scrambled and cooked it is almost done.

10.Add 1/8 tsp pepper powder along with a pinch of crushed pepper.

11.Give a quick mix. Add curry leaves. You can add curry leaves while tempering also. Adding curry leaves at the end gives more flavour to the dish.

12.Mix well and switch off. Egg Stir Fry or Egg Poriyal is ready.

Serve hot with rice and any curry of your choice!

Expert Tips

• You can even add any veggie along with eggs, like carrot, greens, cabbage etc.
• Pepper is must for this stir fry. Ginger is optional but I like the flavour so added it.
• I am buying country eggs these days so used that for this stir fry. You can use normal white egss too.
• Adding more onions gives a nice crunch and flavour to the dish.
• If you are planning to make for kids you can skip green chillies and replace it with little more pepper powder.
• Scramble the eggs in low flame so that the eggs don’t get burnt. After egg is added, keep stirring and fluffing.

Variations

• You can use country eggs or regular white eggs as per your choice.
• Add masala powders as per your liking, you can even add roasted jeera powder and skip jeera while tempering.
• Add 1/2 tsp chat masala powder for that extra zing.
• Add curry leaves while tempering for more flavour.
• Add extra 1 green chilli if you like spicy egg bhurji.
• Add a pinch of garam masala and coriander powders for making masala egg poriyal.

Serving & Storing Suggestion

Egg Stir Fry goes well with rice, roti etc. This Egg Poriyal can be used as a filling for sandwiches, rolls etc. Eggs when cooked are meant to be consumed fresh so I do not recommend storing and consuming.

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