Kuthiraivali Pongal is a delicious and healthy breakfast option made with barnyard millet, lentil and mild spices. Barnyard millet is high in fibre and rich in minerals. This is a recipe from my mother in-law who makes Venpongal using this millet and it actually tastes even better than the usual pongal which we make with raw rice.
Serve it with some Carrot sambar, Coconut chutney.
So, sharing a healthy recipe and hope you all try it out and enjoy!
Kuthiraivali Pongal Recipe
Recipe Type: Breakfast
Make delicious pongal for breakfast with barnyard millet!
- Barnyard Millet – 1/2 cup
- Yellow lentil/Moong dal dhuli/pasi parappu – 1/2 cup
- Finely chopped ginger – 1 tbsp
- Pepper – 1 tbsp
- Cumin seeds – 1 tsp
- Curry leaves – 1 sprig
- Asafoetida/hing – a pinch
- Cashews – 10 (broken)
- Dry grapes – 8
- Ghee – 2 tbsp
- salt to taste
- Soak barnyard millet and yellow lentil in water for 30 minutes. Drain water and set it aside.
- Heat cooker and add 1 tbsp ghee and washed millet and lentil.
- Add 2 cups of water and when it starts boiling close the cooker and let it cook for 2-3 whistles.
- When the pressure comes down, open the cooker and mash it nicely.
- Add ghee in a small frying pan and add pepper, chopped ginger, cumin seeds and saute for few seconds.
- Now add cashews, curry leaves, dry grapes and a pinch of asafoetida and saute for few seconds and add this mixture in the cooker. Add salt to taste and mix gently.
- Serve it hot with any chutney and sambar.
Abby Laks says
Brilliant substitute of millet for rice. Interesting combo.