Varagu Arisi Pongal Recipe – Kodo Millet Pongal
Serves: 4
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Prep Time: 19 minutes
Cook Time: 50 minutes
Total Time: 69 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kodo Millet (Varagu Arisi) | 1 cup |
| Green Moong Dal (Split) | 1/4 cup |
| Water | 3 cups |
| Turmeric powder (Haldi) | 1 pinch |
| Salt | To taste |
| Ghee | 1 teaspoon |
| Sesame oil (Gingelly oil) | 1 teaspoon |
| Cumin seeds (Jeera) – coarsely powdered | 1 teaspoon |
| Whole Black Peppercorns – coarsely powdered | 1 teaspoon |
| Ginger – finely chopped | 1/2 inch |
| Curry leaves – roughly torn | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
Instructions:
-
Soaking and Preparing the Mixture:
- Start by washing the green moong dal and Kodo millet (Varagu arisi) thoroughly. Once rinsed, soak them in water for about 30 minutes to soften the grains.
- After soaking, drain the water from both the dal and millet. Place them in a pressure cooker and add fresh water (approximately 3 cups), along with a pinch of turmeric powder and salt.
- Close the lid of the pressure cooker and cook on medium heat for 3 to 4 whistles. Once the pressure cooker completes the whistles, turn off the heat and allow the pressure to naturally release.
-
-
Tempering the Pongal:
- While the dal and millet are cooking, prepare the tempering. In a small tadka pan or frying pan, heat the ghee and sesame oil together over medium heat.
- Once the ghee and oil are hot, add the coarsely powdered cumin seeds, black peppercorns, and finely chopped ginger. Stir for a minute until the spices release their aroma.
- Add the curry leaves and a pinch of asafoetida (hing), then sauté for a few more seconds, allowing the flavors to blend.
-
Mixing the Pongal:
- Carefully add the tempering mixture into the cooked dal and millet in the pressure cooker. Stir the contents well to combine the tempering evenly with the Pongal mixture.
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Serving:
- Serve the Varagu Arisi Pongal hot, ideally with a side of Mysore chutney and Andhra style Paruppu Podi for a traditional South Indian breakfast experience. The combination offers a healthy, flavorful meal, perfect for any time of the day.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 7g |
| Carbohydrates | 45g |
| Fiber | 6g |
| Fat | 6g |
| Sodium | 250mg |
| Cholesterol | 5mg |
Tips:
- Soaking Tip: Soaking the Kodo millet and moong dal not only reduces cooking time but also makes them more digestible.
- Flavor Variations: For an extra punch, add a finely chopped green chili to the tempering for a spicy kick.
- Serving Idea: This Pongal can be served as a standalone meal or paired with other South Indian sides like coconut chutney or sambar.
Enjoy your healthy and flavorful Varagu Arisi Pongal – a nutritious, gluten-free alternative to traditional rice Pongal!
