Kuthiraivali pongal | Barnyard millet recipe-How to make with pictures


Kuthiraivali pongal


Cuisine Style: Tamil Nadu, south india | Preparation & Cooking Time: 15 minutes | To Serve: 3 | Type: Breakfast & dinner recipe, diabetic special

Ingredients

  • Kuthiraivali [Barnyard millet] – 1 ¼ cup
  • Moong dal- ¼ cup
  • Cashew nuts - 5
  • Cumin seeds – 1 tbsp
  • Peppercorn – 1 tbsp
  • Crushed peppercorns -1 tbsp [freshly ground]
  • Ginger – 1 inch [chopped, mashed]
  • Curry leaves – 1 spring
  • Ghee – 3 tbsp
  • Salt to taste
  • Water – 4 cups

Method

  • Wash Kuthiraivali & moong dal.
  • Heat wide pan, add 8 cups of water and 1 tbsp ghee. Then add moong dal and Kuthiraivali cover lid and cook till soft.
  • For pressure cooker method:- Pressure cook moong dal and Kuthiraivali rice with 4 cups of water and 1 tbsp ghee for 4 whistles.
  • For seasoning:- Heat ghee in a pan, add cumin seeds, pepper corns, ginger, cashew nuts and curry leaves sauté gently then cut off heat.
  • Add seasoned ingredients to the cooked Kuthiraivali mixture then add salt mix well.
  • Finally add crushed peppercorns & ghee mix well.
  • Serve hot with coconut chutney or sambar.

How to make Kuthiraivali pongal / Barnyard millet ven pongal- With photos

Pressure cook kuthiraivali, moong dal and ghee for 4 whistles with enough water then add salt mix wellPressure cook kuthiraivali, moong dal and ghee for 4 whistles with enough water then add salt mix well

Heat ghee in a pan add cumin, peppercorns, ginger, curry leaves & cashew nuts fry for a min then add these seasoned ingredients to the cooked kuthiraivali moong dal mixture mix wellAdd seasoned ingredients to the cooked kuthiraivali moong dal mixture

Barnyard millet ven pongal / Kuthiraivali pongal is ready serve hot with pickle, chutney or chips
Barnyard millet ven pongal / Kuthiraivali pongal is ready serve hot with pickle, chutney or chips


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