varagu venpongal | kodo millet pongal | millet venpongal recipe

Varagu venpongal / kodo millet venpongal is a healthy substitute for raw rice venpongal. This millet venpongal has low glycemic index making it diabetic-friendly. As it digests slowly causing lower rise in blood glucose levels, millet venpongal is an ideal food for both breakfast and early dinner.

Sirudhaniya venpongal tastes yummy as normal raw rice pongal. The abundant minerals in millets are bonus !! Weekly once, I make millet venpongal without fail and I started feeding this to Nilaa from her 12th month. Millets that suit best for venpongal are varagu(kodo millet), saamai(little millet) and thinai(foxtail millet).

I clicked this for “Chellamaey”, a tamil parenting magazine for Jan 2016 edition. It took 2 years for me to publish here 🙂 Advanced Pongal wishes to my readers 🙂 Click here for more Pongal special recipes.

varagu venpongal recipe – Stepwise pics follow the below printable description:

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Kodo Millet Pongal

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

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.

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Preparation – How to make varagu venpongal?

1.Take 1/2 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, 1/2 tsp cumin seeds/jeeragam, 1/2 tsp peppercorns/milagu, 1 or 2 green chilli, 1/2 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.     Varagu ven pongal is ready.. Serve hot with sambar and chutney..

Tips/Tricks in making varagu venpongal:

• If your pongal seems bit loose, no issues as millet venpongal will become dry over time.
• If you have roasted cashews, add it at the end after making pongal and give a mix.
• Always add more oil and less ghee to avoid dry venpongal.
• To make it more rich, replace 1/2 cup or 1 cup water with equal quantity milk to cook this venpongal.