Saturday, January 13, 2018

Kuthiraivali Pongal Recipe | Barnyard Millet Pongal | Kuthiraivali Khara Pongal | Kuthiraivali Ghee Pongal | Millet Recipes

Happy Pongal to all my readers!! Our weekends are always busy and today we went to a nearby Farmers market to get some fresh vegetables and fruits. I saw fresh Vazhai Poo(Banana Flower) for the first time in Sydney and I immediately grabbed it to make my favourite Vazhaipoo Vadai. After all the excitement, we rushed to Happy's swimming lessons and I am totally exhausted now. However, I wanted to post the recipe for this Khara Pongal today since I prepared it mainly for the collection of Pongal special recipes. Today before heading out, I made this super yummy Pongal and we relished it for our breakfast. 

Ingredients: 
Kuthiraivali/Barnyard Millet -  1/2 Cup 
Moong Dal(Paasi Paruppu) - 1/4 Cup
Water - 3 and 1/2 Cups 
Salt - as required 
To Temper: 
Ghee - 2 to 3 tbsp 
Cumin/Jeera Seeds - 1 tsp 
Whole Black Pepper - 1 tbsp 
Ginger - 2 tsp(chopped finely) 
Curry leaves - 1 Sprig 
Green Chilli - 1(Optional) 
Cashew Nut - a handful 
Method:
1. Dry roast the moong dal until nice aroma comes.(It should turn light golden brown). Along with this add the kuthiraivali millet and roast it for a minute. Wash millet and dal together. 
2. Pressure cook it with 3.5 cups of water for 3 to 4 whistles until mushy.  When the pressure releases, add the required salt and mix it well.
3. Meanwhile, in a pan add the ghee and fry the cashews until golden brown. Along with that saute the pepper, Jeera, chopped ginger, curry leaves and switch off the flame. Once the pressure releases, add sauteed items to the cooked pongal and mix well.
If required, add ghee at the end and serve hot with sambhar and coconut chutney.
Points to remember:
  • I have not added the green chilli since Happy can't handle the spiciness. 
  • You can crush half of the pepper before adding if you prefer your Pongal to be little spicy.
  • The Pongal will turn dry if the mentioned water quantity is not used. If your Pongal is dry, add little hot water to bring it to the exact consistency.
  • Roasting the moong dal gives a nice flavour to the Pongal and hence don't skip it.
  • You can make the Pongal with any variety of millets.
Warm Regards,
Happy's Cook - Divya

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