Kodo Millet Pongal
Prep time
Cook time
Total time
Serves: 2
Base ingredients:
  • kodo millet/varagarisi - ½ cup
  • Split yellow moong/Paasi paruppu - 2 tbsp
  • Rock salt - ½ tsp or as required
  • Water - 2 cups
To Temper:
  • Oil - 2 tsp
  • Ghee - 1 tsp
  • Cashews - 10
  • Cumin seeds/jeeragam - ½ tsp
  • Peppercorns/milagu - ½ tsp
  • Green chilli - 1 or 2
  • Ginger - ½ inch
  • Curry leaves - few
  • Coriander leaves - few
  1. Take ½ cup varagu arisi and 2 tbsp split yellow moong(paasi paruppu) and wash it twice or thrice. Transfer the contents to another bowl, leaving the dirt/stone/sand settled at the bottom of the water.
  2. Add 2 cups water and let it soak for 10-20 mins. Be ready with 10 cashews, ½ tsp cumin seeds/jeeragam, ½ tsp peppercorns/milagu, 1 or 2 green chilli, ½ inch ginger peeled and chopped into big pieces, few curry leaves and coriander leaves.
  3. To pressure cooker, add 2 tsp oil and 1 tsp ghee. Once slightly hot, add cashews, jeera and pepper in low flame.
  4. Once cashews are slightly browned, add green chilli, ginger, curry and coriander leaves. Give a quick stir.
  5. Add soaked rice, dal and water. Turn to medium-high flame(knob #8). Add required salt. Once it starts to boil, check for salt and add more if required. Close the lid and put on the whistle.
  6. Let it cook for 3 whistles. If you want mushy, give an extra whistle. Switch off and let the pressure release naturally. Open the lid, mix it well with a ladle.
1.If your pongal seems bit loose, no issues as millet venpongal will become dry over time.
2.If you have roasted cashews, add it at the end after making pongal and give a mix.
3.Always add more oil and less ghee to avoid dry venpongal.
4.To make it more rich, replace ½ cup or 1 cup water with equal quantity milk to cook this venpongal.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/varagu-venpongal/