Varagarisi Pongal (Kodo Millet Pongal)

Lately, I have been experimenting about siru thaaniyangal(small grains) as there is a spree on healthy foods. To start with testing best choices are dosa and Pongal :D because they can never go wrong most of the times…I'm not a big fan of Pongal until I was introduced to hostel life. Basically, Pongal tasted good (maybe it’s the only thing that tasted good) in our canteen. Memories past how pig-headed I was... if my mum cooked Pongal I would make her pour dosas for me L Now every week once I cook it as my daughter loves Pongal and sambar J

Varagarisi Pongal(Kodo Millet Pongal) Cuisine: Indian style Category: Breakfast/Dinner Serves: 3 Prep time: 5 Mins Cook time: 20 Mins Ingredients: 1 cup Varagarisi(Kodo millet) ½ cup Moong dal(green gram split) ¼ cup Milk ½ tsp Hing/Asafetida ½ tsp Turmeric 3.5 Cups Water Salt as needed To temper: 1.5  tbsp Peppercorns or Pepper powder 1.5 tbsp Jeera/cumin seeds or powder 1 tbsp Finely chopped Ginger 1 Green Chilli 1 spring Curry leaves Cashews as needed Method: 1.Wash rice and dal. Pressure cook them with hing, salt, milk, turmeric and water for 4-5 whistles. 2. Meanwhile, temper the items given to temper. Adding in the order of cashews, ginger, pepper, jeera, green chilli and curry leaves. 3.Open the pressure cooker when all the pressure is released. Add the tempered ingredients to the cooked rice and dal. Mix thoroughly. Serve with ghee seasoned on top and sambar as a side dish.

Method in pictures:

Serve with ghee seasoned on top and sambar as a side dish.

Note:

If you open the cooker before all the pressure comes down it will be watery. If so, close the lid and cook again for a whistle and wait till the pressure comes down by itself and open. Always add more water than what you use to cook for plain rice. So that it retains moisture and softness for long hours.