Today was the second day of the south Indian Harvest festival – Thai pongal . it is the first day of the Tamil month Thai as well as the thanks giving for the Sun as the sun was the important source for agriculture.
As I have already shared my mom’s sakkaraipongal and our pongal celebration . We make sakkarai pongal every year to thank the sun god.
I thought of sharing a pongal recipe with the millet. As well are spice loving I made this venpongal with varagu / Koda millet. Check out my other pongal varities here.
Celebrate the pongal festival with this healthy pongal.....
Koda millet – 1 cup
Split greengram – ½ cup
Ghee – 2 tbs
Oil – 1 tsp
Cumin – 1 tsp
Black Pepper corns – 1 tsp
Curry leaves – a sprig
Salt to taste
Wash and soak together millet and green gram dhal together for 20 minutes.
Roast the cumin and black pepper for two minutes and crush finely.
In a pressure cooker add the oil and a spoon of ghee , add the split cashew and sauté for a minute.
Add in the curry leaves and let it fry.
If using the cumin and black pepper as whole add at this time.
Add in the soaked millet and dhal to the cooker and stir once.
Add about 3 cup of water i.e., 3 cup of water for one cup of millet.
Add the required salt and the crushed pepper and cumin , mix well.
Cover the lid and cook for three pressure releases ( whistles).
Let the pressure comes down completely and open the lid.
Add the remaining ghee and mix once.
Koda millet ven pongal is ready to be served.
Serve along with coconut chutney and sambhar.