Varagu Arisi (Kodo Millet) Ven Pongal

Millets are becoming so famous these days due to its nutritional value. So making a ven pongal using such millets is equally tasty and healthier. Rich in fiber, lowers cholesterol and blood sugar, rich in anti-oxidants, gluten free and contains essential vitamins and minerals, this is a tasty breakfast consumed with coconut chutney or sambar in south India.

Check out some more recipes on my blog like

Brown rice idli

Vegetable corn dalia upma

Ragi idly upma

Prep  time	Cooking time	Serves
10  mins	5 mins	2 persons

Recipe Type: Breakfast

Course: Tamil Nadu Cuisine

Ingredients Kodo millet (varagu arisi) -  1 cup Split moong dal – ¼  cup Turmeric powder – ¼ tsp Milk -1 cup Water -3 cups Salt – taste Seasonings Ghee – 5 tbsp. Broken cashews – few Hing - pinch Cumin seeds – 1 ½ tsp Whole black pepper – 1  tsp Ginger – 1” piece Green chillies – 2 no’s Curry leaves – 2 sprigs

Method

1. Keep the measurement of rice and dal aside.

2. wash the kodo millet two times in water and soak in water for 15 minutes and then drain the water and keep it aside.

3. Pressure cook Varagu rice moong dhal along with turmeric powder,milk and water to 3 whistles on high flame.

4. Let the pressure settle itself. After the pressure reduces, mash with a ladle and keep aside.

5. In the seasoning pan add cumin seeds and pepper, allow it to splutters. (Don’t over fry the pepper and cumin seeds it will destroy the whole taste of Pongal).

6. Next add minced ginger, green chili, hing and curry leaves fry for a minute.

7. Add 2 spoons ghee in a kadai when it is heated add cashew and fry till it become golden brown then pour in to the Pongal and gently mix well the kodo millet ven Pongal. 

8. Tasty Varagu Venpongal is ready.

Serving suggestions

Coconut chutney

Sambar

Gothsu

Notes

• You can also use crushed black pepper and cumin seeds.
• The kodo millet ven Pongal should be served hot.
• It tastes even better than Raw rice Pongal as we do usually.