Varagu Ven Pongal is a dish made out of Varagu Arisi or Kodo Millet, which is botanically Paspalum scrobiculatum.
Kodo Millet is a strong plant which can with stand bad weather and poor soil conditions. In drought hit areas it is cultivated as a major crop. As it can with stand any untoward conditions, it makes one also strong to with stand any condition or stress.
Kodo Millet is a strong plant which can with stand bad weather and poor soil conditions. In drought hit areas it is cultivated as a major crop. As it can with stand any untoward conditions, it makes one also strong to with stand any condition or stress.
Kodo Millet is easy to cook and good to taste. Varagu Ven Pongal is similar to rice Ven Pongal. This is a good substitute for rice. Varagu (Kodo millet) is good for diabetic people too.
Let us see the recipe
Preparation time - 10 minutes
Cooking time - 20 minutes( including dry roast dal)
Serves - 3
Varagu Ven Pongal Ingredients:
Varagu -
1 cupLet us see the recipe
Preparation time - 10 minutes
Cooking time - 20 minutes( including dry roast dal)
Serves - 3
Varagu Ven Pongal Ingredients:
Green gram dal -
1/3 cup
Ginger -
1 inch
Cumin seed -
1 tsp
Pepper -
½ tsp
Asafoetida -
½ tsp
Salt -
to taste
Oil -
3 tblsp
Ghee -
2 tsp
Cashew -
10
Curry leaves -
few
Water - 4 cups
Varagu Ven Pongal
Method:
Dry roast green gram dal. Rinse and soak the varagu and
greengram dal for 10 to 15 minutes.
Add water, soaked varagu and dal, salt and ginger in a pressure cooker and cook for two to three whistles.
When the steam subsides open the cooker and mash it well.
Heat oil and ghee in a small pan and add cumin, pepper, asafoetida, cashew and curry leaves, when they crackle add it to the pongal.
Serve hot with coconut chutney and sambar.
Note:
If you want your pongal mushy, you can add one more cup water.
The common recipes in varagu are
Varagu Kanji
Varagu Sadham
More Millet Recipes
Kambu Upma or
Bajra Upma
Varagu Ven Pongal
Varagu Sadham
Varagu kanji
Kambu Dosa
Kambu Puttu
Kambu Pakkoda
When the steam subsides open the cooker and mash it well.
Heat oil and ghee in a small pan and add cumin, pepper, asafoetida, cashew and curry leaves, when they crackle add it to the pongal.
Serve hot with coconut chutney and sambar.
Note:
If you want your pongal mushy, you can add one more cup water.
The common recipes in varagu are
Varagu Kanji
Varagu Sadham
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