Tuesday, April 17, 2018

Kuthiraivali Pongal | Barnyard Pongal | Millet Recipe

Pongal, the famous south indian breakfast made from rice & dal with some flavorful tempering and it's completely without onion and garlic.Here in the recipe, instead of rice,i have used millet(Barnyard rice) and it tastes so good. It's one of the easiest recipe that you can try with millets, no need to worry about perfectly cooked grains and all, dump it all together in pressure cooker, once it's ready, do the tempering. That's all. Delicious pongal will be ready in mins !!!
As i said in my other millet posts before, you can use other millets like kodo or little millets also in the same way. Here in the recipe i have used 2 cups of water for 1/2 cup of millet to make mushy pongal and it's taste absolutely delicious when you serve them immediately. But when it's cooled, it's stick together and become lumps, to be honest it doesn't taste as good as hot. So if you want to serve them later or pack for lunchbox, i could recommend to reduce the water to 1&1/2 cups, it will yield soft yet not too mushy pongal and it tastes good even when it's cold. Again it's just my preference, it's really up to you how do you like the pongal and make the changes accordingly.Now let's see the procedure, but if you want to know what i have prepared for yesterday under "No onion No garlic" theme, here it is 
Day 1 - Manthanga Pulissery




Kuthiraivali Pongal

Preparation Time : 1 hr | Cooking Time : 20 minsServes :
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Kuthiraivali millet - 1/2 cup
Moong dal - 1/4 cup
Water - 2 cups
Salt - to taste
To Temper
Cumin Seed - 1  tsp
Pepper Corns - 1 tsp
Ginger - 1 tbsp(minced)
Curry leaves - few
Cashew - 6 to 8
Ghee - 1 &1/2 to 2 tbsp
Asafoetida powder - 1/4 tsp

Procedure
Take millets and dal in a pressure cooker,wash it twice and then add the water & salt into the cooker.Cover the cooker with lid and put the lid on, cook it for 3 whistle. Now for tempering, heat  1 tbsp of ghee in a pan. Take all the tempering ingredients and add into the ghee, saute till nice aroma comes. Add the tempering into pongal. Now add the remaining ghee and give a good mix and it's ready to serve.Tasty & healthy Kuthiraivali Pongal is ready to serve. Serve it with sambar and/or chutney.

Notes:
  • Don't reduce the amount of ghee, it gives great taste & flavor to the pongal.
  • If prefer, drizzle some ghee while serving
  • If you don't want mushy pongal, reduce 1/2 cup of water.
  • Ginger gives great flavor to the pongal, so don't reduce the amount of ginger also.
BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

7 comments:

  1. Pongal in the pool of sambar is how I like it. :-) I wish I could grab that now Sandhiya... Agree about packing millet pongal for lunch. I tried for vaandu but he didn't like it. So I pack the regular rice one.

    ReplyDelete
  2. Love the millet pongal. Beautiful and tempting pictures with the pongal surrounded by sambar :)

    ReplyDelete
  3. Ultimate pongal, what an incredible twist to the usual pongal. I love these sort millets based breakfasts very much. And you got that prefect pongal texture, amazing.

    ReplyDelete
  4. Love the way you have plated this upma , it looks too good ! I am a great fan of upma , and making it with a millet has never occurred to me , I am
    Sure it must be delicious besides being healthy .

    ReplyDelete
  5. This is such a great treat for ven pongal lovers. I would love this with chutney, sambar, kesari and vadai.

    ReplyDelete
  6. Wow, what a comforting khichdi that is. Using Millet instead of rice is such a healthy idea. That plate with khichdi and sambar looks so inviting.

    ReplyDelete
  7. I always make ven pongal with millets it is so healthy and a variation from rice.. Beautifully presented!!

    ReplyDelete