Kodo Millet Pongal
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
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
Instructions
  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.
Notes
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/