'Varagu Arisi' or Kodo Millet is a nutritional grain with high amounts of fibre and anti - oxidants. It is fast becoming a substitute for wheat as it is also gluten free. The Varagu Arisi Pongal is wholesome with the right balance of lentils and grains and the healthy tempering of cumin seeds , ginger and peppercorns also adds to the taste and flavour to the dish. It is a meal by itself and is most ideal 'fasting food' during Navratras. Adding a teaspoon of ghee in the tempering gives the pongal it's authentic touch, but you can skip using ghee if you are vegan. Serve the steaming hot pongal with coconut chutney or Tomato Kuzhambu.
Varagu Arisi Pongal (Kodo Millet Pongal):
Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml
Special Vessel : pressure cooker
1 cup kodo millet /varagu arisi/kodra/arikelu
1/4 cup moong dal/ split and husked green gram
3 cups water
pinch of turmeric powder
salt to taste
For tempering :
1 teaspoon ghee/clarified butter
1 teaspoon sesame oil
1 teaspoon cumin seeds ( coarsely powdered)
1 teaspoon peppercorns ( coarsely powdered)
1/2 " ginger ( finely chopped)
1 sprig curry leaves ( roughly torn)
pinch of asafoetida
1. Wash and soak moong dal and Varagu arisi for 30 minutes.
2. Drain the water , add fresh water, turmeric powder, salt and pressure cook upto 3-4 whistles.
3. Switch off .
4. Heat a pan with ghee+ oil ( or add only ghee or oil) and temper with ingredients given under ' for tempering'.
5. Add it to the cooked dal and varagu arisi mixture.
6. Stir well and serve hot.
Your healthy pongal is ready in a jiffy.
Instead of using the pressure cooker you can cook varagu arisi and moong dal over the stove top also. If doing so, cook them separately .
Happy Cooking !