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.
Requirements :
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
Method :
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.
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