varagu pongal(venpongal)/varagarisi ven pongal

Millet’s the common food in those days have become unknown food these day’s!Due to serious need for healthy diet , surprisingly! people have become more curious about these treasured greatness(millet’s). Millet’s are gluten-free stuff and of course has low glycemic index.The low glycemic index is because of a special type starch present in it which slows down the rate of digestion and increases the satiety in our diet.

As a new user to these grains you will be little confused about its usage because you are used to polished white rice.Once you are used to it then you will realize the versatility of these millet’s.These millet’s are cooked as we cook white rice in our day today cooking.Already I have done a post on millet’s adai where I have combined three millet’s together.Here I have done varagu pongal using varagarisi which is easy to make and varagu pongal tastes great with coconut chutney.

INGREDIENTS:

Varagarisi – 11/4 cup
Green gram dhal(split) -1/4 cup
Ghee as needed
Milk – 1 cup
Cumin -1 tbsp
pepper corn – 1tbsp
salt to taste
curry leaves for tempering
Few cashews for tempering
Asafoetida a little.

METHOD:

WASH BOTH AND ADD GHEE IN A COOKER

SAUTE BOTH WITH CUMIN,SALT AND PEPPER

ADD WATER

PRESSURE COOK AND ADD MILK AND MIX WELL

DO TADKA WITH CASHEW ASAFOETIDA AND CURRY LEAVES

ADD TO PONGAL AND SERVE HOT

1.Wash arisi(rice) and moong dhal and add a tbsp of ghee in a cooker and roast with cumin,pepper and salt added.
2.Then add water than usual amount(4:1 ratio)
3.Close the lid and leave for two whistle.
4.After that open the cooker add milk and mix.
5.Now in a small kadai add ghee and when hot add cashew,curry leaves and little asafoetida.

6.Add it to pongal.
7.serve hot with coconut chutney.

varagu pongal(venpongal)/varagarisi ven pongal

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Prep Time 25 minutes mins

Ingredients

  

• Varagarisi - 11/4 cup
• Green gram dhal split -1/4 cup
• Ghee as needed
• Milk - 1 cup
• Cumin -1 tbsp
• pepper corn - 1tbsp
• salt to taste
• curry leaves for tempering
• Few cashews for tempering
• Asafoetida a little.

Instructions

 

• Wash arisi(rice) and dhal and add a tbsp of ghee in a cooker and roast with cumin,pepper and salt added.
• Then add water than usual amount(4:1 ratio)
• Close the lid and leave for two whistle.
• After that open the cooker add milk and mix.
• Now in a small kadai add ghee and when hot add cashew,curry leaves and little asafoetida.
• Add to pongal.
• serve hot with coconut chutney.
  

Notes

Not only varagu you can do the same with other millet's in the same way.
You can add more ghee or reduce it according to your need.
I didn't add ginger in pongal instead I have added it in coconut chutney