Pongal is an authentic dish of South Indian cuisine that is very tasty when served with coconut chutney and sambar. I tried the same recipe in millets with a slight twist by grinding the curry leaves and ginger that gives a good aroma to the Pongal.
Cooking time: 15 mins
Barnyard millet (Kuthiraivali) - 3/4 cup (roast the millet in a dry pan until a nice aroma comes and the colour changes slightly)
Yellow moongdal - 1/4 cup (roasted)
Cumin seeds - 1 tspn
Peppercorns - 3/4 tspn
Curry leaves - few
Cashews - 5
Asafoetida - 1/4 tspn
Oil - 2 tspn
Ghee - 3 tspn
Salt to taste
Ginger - 1 inch
Curry leaves - 1/4 cup
1. Grab all the ingredients. Wash and soak the millet and dal together for 1 hr.
2. Grind the ingredients for it into a coarse mixture.
3. Add the rinsed millet, dal mixture into the Cooker. Add the grinded mixture into the Cooker.
5. Add 3 1/2 cups of water. Add salt. Mix well.
6. Close the lid and cook for 3 whistles. Wait for the pressure to release.
7. Open the lid.
8. In a small pan, add oil, ghee, cashews, cumin, peppercorns, asafoetida, curry leaves. Add this to the above mixture. Mix well.
9. Yummy kuthiraivali karuveppillai pongal is ready to serve.
Adding curry leaves as mentioned is a must to get the flavour.
You can try the recipe in normal rice too.
About the author of this recipe:
I am Chamu, writer of this cooking website. Though my cooking journey started many years ago the blogger in me bloomed for the past 10 months. I love to cook different Indian dishes but I show special interest in cooking MILLETS which has enormous health benefits that must be included in our diet regularly. Nowadays many people started to know about the millets but they don’t get an idea of cooking millets as a tasty one. There are few MILLET RECIPES in my blog that helps you to get an idea of cooking millets easily and also tasty.