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.
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23 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.

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

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  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.

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  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 .

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

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    1. Yeah, sure it's a treat for pongal lovers.

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  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.

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

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  8. I love hot Mushy well made pongals of all kinds just like yours ! And it’s a treat with fresh coconut chutney or Avial .. this barnyard milet is wel done

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  9. I just love how versatile millets are and they cook so quickly. Millet pongal looks so yummy and its healthy. Years back when I didn't know much about South Indian cuisine besides idlis and dosas, I had just moved to Bangalore to be with my daughter. We had moved into a new apartment and at time there weren't many shops around. After setting up the home, daughter and I were hungry and we had no gas. So went to the only small restaurant nearby and ordered pongal as that was all that was left. We ordered it not knowing what it is. When we got home and opened the packet both of us said khichdi at the same time. That was my intro to pongal.

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    1. Such a memory it is, Mayuri. Yeah it's southern version of khichdi.

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  10. I could so easily make this for my regular pongal, lovely idea..the plate looks so inviting Sandhiya..

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  11. Pongal and sambar a classic combo, after making millet pongal I have totally forgotten to make regular pongal, we got so used to that taste!a perfect meal for anytime !

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  12. wow pongal with kuthuraivali is such an interesting and easy to make idea , the pongal looks so scrumptious and you have tempted us all so well with your presentation , the mountain of pongal over the sambhar looks so so tempting .. Am so hungry now :D

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  13. Pongal is a great choice to try out millets. Love this pongal and it looks just like the one made with rice. I love to eat my pongal with a bucket full of sambhar and I love how you displayed it :)

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  14. I love the way you served this pongal with sambhar. I have a big batch of barnyard millet, will try this pongal with it.

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  15. Pongal and sambhar plate looks very inviting. I love pongal in any form and I bet this millet version tastes good too.

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