Millet Pongal Recipe is the same as Ven Pongal Recipe, here raw rice is replaced with millets. As, all of us know, millets are rich source of fibre and minerals like iron, calcium, phosphorus etc. It is healthier than rice also good for diabetic and heart patients. The magnesium content in millets, lowers the blood pressure, reduce the risk of stroke and coronary blockage. The taste was so good and I could not find much difference that, this Pongal is made with millets. Overall, I did not have any bloating feeling, after having this Pongal and my tummy was full too. I have already shared Kodo millet / Varagu Arisi Upma, if interested, do check it. Also, I have shared this Varagu Pongal Recipe with step by step pics and a short YouTube video. If you like it, please don’t forgot to subscribe to my channel.
Find my other Millet Recipes like
1. Barnyard Millet Curd Rice / Kuthiraivali Thayir Sadham
2. Instant Ragi Dosa Recipe
3. Broken Wheat Upma / Godhumai Upma Recipe
4. Rava / Sooji Khara Pongal
Varagu Pongal Recipe
Millet Pongal Recipe / Varagu Pongal Recipe is the same as Ven Pongal, were raw rice is replaced with millets which are a rich source of fibre and minerals.
- 1 Cup Kodo Millet / வரகு
- 1/4 Cup Moong Dal / பாசிப்பருப்பு
- 2.5 Cups Water / தண்ணீர்
- Salt / உப்பு As Required
- 1.5 tbsp Ghee / நெய் Link for homemade ghee
- 1 Small Piece Ginger / இஞ்சி
- 2 Green Chilli / பச்சைமிளகாய்
- 8 - 10 Cashews / முந்திரி
- 1 tsp Pepper / மிளகு
- 1 tsp Jeera / ஜீரகம்
- Few Curry Leaves / கருவேப்பில்லை
- 1 Generous Pinch Hing / பெருங்காயத்தூள்
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First, measure and keep all the ingredients ready. Then chop green chilli and ginger finely.
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In a pan roast moong until golden colour and nice aroma arises. Wash the millet twice and drain the water from it. Transfer the millet and roasted moong dal to a vessel.
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Pour 2.5 cups of water and add required salt. If you want the pongal little mushy, increase the water quantity to 3 to 3.5 cups. Pressure cook it for 3 to 4 whistles. Once the pressure releases by itself, if preferred mash it slightly.
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Heat ghee in a pan add ginger, green chilli, cashews and fry for a while. Then add jeera, pepper, hing, curry leaves and give a quick stir.
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Add all the tempered ingredients to the Pongal and mix well.
Enjoy this Millet Pongal Recipe with Saravana Bhavan Style Sambar and Ginger Chutney.
Recipe Video
Tips for Millet Pongal Recipe
1. Roasting moong dal is optional, but it adds a nice flavour to the Millet Pongal Recipe.
2. For a mushy Pongal, increase water level to 3 to 3.5 cups of water. Then after pressure cooking, mash it with a ladle slightly.
3. If the Pongal is watery after cooking, then pressure cook for another 2 whistles.
4. If the Pongal turns dry, then add 1 tbsp of ghee or 2 tbsp of milk.
5. Half the quantity of jeera and pepper can be crushed and used which adds more flavour and spiciness.
6. Do the tempering in low flame, be sure not to burn jeera and ginger. Otherwise, the whole Pongal taste bitter.
7. Tempering, at last, helps to retain the flavour for a long time for this Varagu Pongal Recipe.
8. You can use other millets like Foxtail Millet, Barnyard Millet, Little Millet too.
1. First, measure and keep all the ingredients ready. Then chop green chilli and ginger finely.
2. In a pan roast moong until golden colour and nice aroma arises. Wash the millet twice and drain the water from it. Transfer the millet and roasted moong dal to a vessel.
3. Pour 2.5 cups of water and add required salt. If you want the pongal little mushy, increase the water quantity to 3 to 3.5 cups. Pressure cook it for 3 to 4 whistles. Once the pressure releases by itself, if preferred mash it slightly.
4. Heat ghee in a pan add ginger, green chilli, cashews and fry for a while. Then add jeera, pepper, hing, curry leaves and give a quick stir.
5. Add all the tempered ingredients to the Pongal and mix well.
Enjoy this Millet Pongal Recipe with Saravana Bhavan Style Sambar and Ginger Chutney.
Millet Pongal Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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