Kodo millet | varagu Arisi Pongal recipe with step by step photos. Kodo millet is called as Varagu Arisi in Tamil, Kodra in Hindi, and Arikelu in Telugu. It is so healthy as it is gluten-free and rich in fiber. Recently my hubby started dieting and he wanted me to include a lot of Millets and healthy grains in his Food. So I decided to give a try to a few Millet Recipes.
I usually prepare Pongal only on Weekends as it has to be accompanied by Chutney, Sambar and Vadai . Hence I prefer it for Weekend brunch. So for this Blogging Marathon when I selected the theme as Weekend breakfast I decided to try Millet Pongal. Now let see how to prepare Varagu Arisi Ven Pongal
Varagu Arisi Pongal
3. Add in the ingredients one by one from the “To Temper” table once everything splutter and gives a nice aroma switch off the flame and add to the cooked Pongal and mix well. Serve hot.
Serve hot with a dash of ghee along with Chutney, Sambar, and Vadai.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Kodo Millet Pongal Recipe | Varaguarisi Pongal
Standard 1 cup measures 240 ml
Ingredients
- Kodo millet – ½ cup
- Moong Dal – 3 tbsp
- Water – 2 ¼ cup
- Salt as needed
To Temper:
- Ghee – 1 tbsp
- Whole Pepper – 1 tbsp
- Ginger a small piece crushed
- Green Chilli - 1
- Cashew nuts – 6 -8 pieces
- Curry leaves a spring
- Cumin Seeds – 1 tsp
Instructions
- Dry roast the moong Dal till it gives a nice aroma and set aside. Wash the Kodo millet really well. In a Pressure cooker take the Kodo millet and moong Dal add in Water and Salt and mix well.
- Pressure cook it for 4 whistles in a medium flame and wait till the pressure gets released all by itself. Once the pressure gets released open the cooker mash the rice and Dal mix well and set aside. Now get ready with the tempering ingredients. Heat a pan with Ghee
- Add-in the ingredients one by one from the “To Temper” table once everything splutters and gives a nice aroma switch off the flame and add to the cooked Pongal and mix well. Serve hot.
Notes
· Serve with Chutney, Sambar, and Vadai.
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