Varagu Arisi Ven Pongal - Kodo Millet Pongal Recipe

Varagu Arisi Ven Pongal - Kodo Millet Savory Pongal with step wise pictures.

Ven Pongal (savory pongal) is a popular South Indian Breakfast recipe that’s usually served along with coconut chutney and tiffin sambar.

Here I have made this pongal using millet (siru dhaniyam) which makes it even more healthy than the pongal made with rice.

As millets control the glucose level in the blood, eating breakfast made of millet is more healthy for Diabetic patients.

The level of carbohydrate and the starch level is also less in millet than when compared to rice.

In our home only myself and hubby love ven pongal and most sundays this becomes our regular breakfast as its very easy and quick to put together.

I also mix little oil with ghee for tempering to reduce the fat content and also the decrease the bloated feel that some may feel after eating pongal.

Though the recipe itself is very simple, pay more attention while making the tempering.

The entire flavor and taste for the pongal comes only from the tempering.

You can avoid cashew nuts if you do not have at hand.

Please avoid using Dalda (Vanaspati) for the tempering.

In my opinion I would consume ghee without any guilt than the vanasapati.

You can make ven pongal using any millet (siru dhaniyam).

Feel free to use Samai (Little Millet, Kuthiravali (Barnyard Millet) and Thinai (Foxtail millet) following the same process below.

Let’s see the steps to make Varagu Arisi Ven Pongal Recipe:

Wash Kodo millet (Varagu Arisi) and keep it ready and soak for 10 mins. Dry roast yellow moong dal for a few seconds in a pan till the aroma arises taking care not to change its color.

Break cashews into small pieces. Grate ginger and crush both black pepper corns and cumin coarsely using a mortar and pestle.

Place both the kodo millet and moong dal in a pressure cooker. Add water or an equal mixture of both water and milk. Add salt, mix well and pressure cook for 3 whistles.

Heat a pan with ghee and oil. Add crushed pepper, cumin and broken cashews and roast over low flame till it changes color. Switch off stove, add grated ginger and curry leaves and mix well.

Add the tempering over the cooked pongal and mix well using a spatula mashing the contents together.

The pongal will be loose and in a dropping consistency but it will thicken as it becomes warm. Serve hot with hotel coconut chutney and tiffin sambar.

Check out the regular ven pongal recipe and thinai sakarai pongal and other millet recipes.

Varagu Arisi Ven Pongal recipe details below:

Varagu Arisi Ven Pongal Recipe - Kodo Millet Pongal Recipe

Radhika

Ven Pongal or Savory Pongal made using Kodo Millet served for Breakfast.

5 from 1 vote

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Breakfast

Cuisine South Indian

Servings 2

Ingredients

  

• Varagu arisi or Kodo millet - 1/2 cup
• Moong dal or Paasi paruppu - 2 tbsp
• Water - 1 cup
• Milk - 1 cup
• Ghee - 2 tbsp
• Oil - 1 tbsp
• Ginger - 1/2 tsp grated
• Whole black pepper corns - 1 tsp
• Cumin seeds - 1 1/2 tsp
• Cashew nuts - 1 tbsp broken
• Curry leaves - 1 sprig
• Salt - to taste

Instructions

 

• Wash millet well and soak for 10 mins. Heat a pan and dry roast moong dal over low flame till you get the aroma without letting it change the color.
• Place both millet and moong dal in a pressure cooker. Add water, milk, salt, mix well and close the lid.
• Pressure cook over medium flame for 2-3 whistles. Switch off stove and let the pressure release by itself.
• Crush both pepper corns and cumin seeds coarsely using a mortar and pestle.
• Heat a pan with ghee and oil together. Simmer the flame completely. Add crushed pepper corns, cumin seeds, broken cashew nuts and cook for for seconds till they get roasted well. Switch off stove.
• Add grated ginger and curry leaves immediately and mix well.
• Open the lid of the cooker and pour the tempering over the ven pongal.
• Mix well with a spatula for the tempering to get evenly distributed and the pongal should get well mashed and come together in a mass. A wooden spatula will work better.
• Serve piping hot with more ghee drizzled on top along with coconut chutney and tiffin Sambar.

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