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

Other Pongal Recipes which I have already posted in blog are Ven Pongal/White Pongal ,Kalkandu Pongal | sugar Candy Pongal ,Sakkarai Pongal

Varagu Arisi Pongal

Step by step Method with pictures:

1. 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.

Step 1 How to prepare Varagu Arisi Pongal

2. 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

Step 2 How to prepare 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.

Step 3 How to prepare Varagu Arisi Pongal

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

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Kodo Millet Pongal Recipe | Varaguarisi Pongal

Kodo Millet Pongal is a healthy gluten free breakfast dish made with Millets. It goes very well with some Sambar and Chutney.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: Indian

Servings:

Calories:

Author: sharmila kingsly

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

· Always serve the Pongal hot as it tends to thicken once it becomes cold.
· Serve with Chutney, Sambar, and Vadai.

Keyword Kodo Millet Pongal, Varaguarisi Pongal

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