Kuthiraivali Millet Ven Pongal Is a healthy version of a traditional South Indian breakfast/tiffin items prepared with rice and moong dal. This is one of the tasty and filling barnyard millet recipes to try. Pongal is a very common tiffin prepared in the home. We generally prefer Pongal for weekend brunch, after heavy Pongal with lot ghee will watch tv and leisurely spent the rest of the day. I have a big sweet tooth so when we were young Amma always pair Ven Pongal with sakkarai Pongal. After I started cooking since I make Pongal for brunch I make vadai with Pongal, but the calorie factor alarms me these days.
When we were in Bentonville my cousin’s sister’s husband visited that place. One day I cooked cracked wheat Pongal for dinner. While having dinner he was asking if I have tried millets. I couldn’t find it in-store during that time. Athimber told me about its health benefits and he offers to bring some during his next visit. After that every time whenever both Amma’s visit us he sends us a few packets of millets in different varieties. I have been using lots of millets in everyday cooking but because of this year’s break, I couldn’t make a note in my draft. Recently I shared my quinoa Idli on the Facebook page. That is when my Amma asked why you haven’t posted any Millet recipe. That’s when I realized and here is a filling and healthy Kuthiravalli Millet Ven Pongal Checkout other Pongal varieties in TMF, Sakkarai Pongal Vella Thengai sadam Gothumai Rava pongal kalkandu pongal Manjal Pongal Millet based recipes. Kozhukattai recipe collection Tiffin recipes in TMF
Pongal recipes | bhogi recipes | kannum Pongal recipes Pongal varieties Ingredients: Kuthiraivali Millet - 1/2 cup Split yellow moong dal - 1/2 cup Ginger - 1 tsp, chopped Water - 3 cups Salt - as needed To temper: ghee - 1 tbsp Cumin seeds - 1 tsp Peppercorns - 1/2 tsp Fresh curry leaves - 1 spring Cashew nuts - as needed Hing - generous pinch Ginger - 1/2 tsp, peeled and chopped Method:
Wash Barnyard Millet and moong dal; soak them and set it aside (I soaked in hot water for 30 minutes) Add ghee to the pressure cooker, sauté barnyard Millet and moong dal for 1 min in low flame Pressure cook barnyard Millet and moong dal with water for 3 whistles. Switch off and keep it aside Add ghee to the pan, when the ghee is hot add the ingredients under “to temper” and let it splutters transfer into ga plate In the Same pan add the mashed pongal and salt and cook on low flame for 1 minute. Add the tempering and mix well. Serve hot with any chutney/sambar/gotsu/onion tomato thokku
