Varagu Arisi Pongal (Kodo Millet Ven Pongal Recipe)
South Indian Traditional Breakfast recipe Ven Pongal made with Kodo Millet or Varagu Arisi. Healthy, filling, nutritious breakfast served with sambar and chutney.
Servings 4 people
Equipment
- Pressure Cooker
Ingredients
- 1/3 cup Yellow Moong Dal / Pasi Paruppu / Split Yellow lentils 1/3 cup is 80 ml measurement
- 1/2 cup Kodo Millet / Varagu Arisi / Kodra 1/2 cup is 125 ml measurement
- 2 cups Water for cooking the lentils and millets Extra as required to soak the ingredients. 1 cup is 250 ml measurement.
- Pinch of Turmeric Powder or haldi powder
- 1 tbsp Ghee or Clarified Butter
- 10 nos Cashews
- 20 nos. Peppercorns
- 1 tsp Jeera or cumin seeds
- 2 tsp Grated Ginger or Adrak
- Few curry leaves as required
- Salt to taste
Instructions
- Heat a kadhai and dry roast the moong dal for couple of minutes. No need to brown the lentils. Remove and keep aside to cool.
- Wash the kodo millet or varagu arisi couple of times under running tap water.
- Wash the pasi paruppu or yellow moong dal and soak along with the kodo millet or varagu arisi for atleast 10 to 15 minutes.
- After 15 minutes, drain the water used for soaking, add 2 cups of water, a pinch of turmeric powder, salt to taste and pressure cook for atleast 3-4 whistles.
- Once the pongal has cooked, prepare for tempering.
- Heat the kadhai, add 1 tbsp ghee, cashew nuts, peppercorns, jeera and ginger. Saute until the jeera and cashews brown a bit.
- Add curry leaves and then the cooked pongal. Mix well. If you find it thick, add a little water.
- Mix well, switch off the flame and serve immediately with a side dish of your choice.
Notes
- Soak the millets and lentils (dal) for atleast 10 to 15 minutes before pressure cooking. It easily cooks and turns mushy, which is the right consistency for the pongal. If you have no time to soak, add extra 2 whistles while pressure cooking.
- Dry roasting the lentils gives it a good aroma, you can skip the step if required too or are making the recipe in a hurry.
- Adding turmeric powder is not mandatory. I add it because its good for health.
- For Vegan Version, skip the ghee and add vegan butter or vegetable oil as required.
- Add salt to the rice and dal while pressure cooking, it mixes evenly.
- Millets pongal turns thicker over time so its best to consume this immediately.