Varagu Arisi (Kodo Millet) Ven 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, take care while making the tempering as 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). In the above picture I had made ven pongal using Samai (Little Millet) for our Sunday breakfast. Like wise you can also use Kuthiravali (Barnyard Millet) and Thinai (Foxtail millet).
Let’s see the steps to make Varagu Arisi (Kodo Millet) 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.
- Varagu arisi ( Kodo Millet) - 1/2 cup
- Moong dal (Paasi paruppu) - 2 tbsp
- Water - 1 cup
- Milk - 1 cup
- Ghee - 2 tbsp
- Oil - 1 tbsp
- Ginger, grated - 1/2 tsp
- Whole black pepper corns - 1 tsp
- Cumin seeds - 1 1/2 tsp
- Cashew nuts, broken - 1 tbsp
- Curry leaves - 1 sprig
- Salt - to taste
- 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.