Up to Rice Pongal Recipe -Kodo Millet Pongal
A vegetarian South Indian Recipes recipe with kodo millet - (varagu arisi), green moong dal (split), water. Ready in 1h 9m, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
7 steps- 1
To begin making the Varagu Arisi Pongal recipe, wash and soak moong dal and Varagu arisi for 30 minutes
green moong dal (split)(1/4 cup) - 2
Drain the water from the dal and varagu arisi and add them to a pressure cooker, add fresh water, turmeric powder, salt and pressure cook up to 3 to 4 whistles
water(3 cups)pinch turmeric powder (haldi)(1)salt - to taste - 3
Switch off the heat and allow the pressure to release
- 4
Now we will temper the Varagu Arisi PongalHeat a tadka pan with ghee and sesame oil and temper with ingredients given under ' for tempering' which is the cumin seeds, whole back peppercorn, ginger, curry leaves and asafoetida
ghee(1 teaspoon)sesame (gingelly) oil(1 teaspoon)cumin seeds (jeera) - coarsely powdered(1 teaspoon)whole black peppercorns - coarsely powdered(1 teaspoon)inch ginger - finely chopped(1/2)sprig curry leaves - roughly torn(1)asafoetida (hing) - a pinch - 5
Add it to the cooked dal and varagu arisi mixture
- 6
Stir well to combine and serve hot
- 7
Serve Varagu Arisi Pongal with Mysore Chutney and Andhra Style Paruppu Podi for a simple and healthy meal
Rate this recipe
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Up to Rice Pongal Recipe -Kodo Millet Pongal
A vegetarian South Indian Recipes recipe with kodo millet - (varagu arisi), green moong dal (split), water. Ready in 1h 9m, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
7 steps- 1
To begin making the Varagu Arisi Pongal recipe, wash and soak moong dal and Varagu arisi for 30 minutes
green moong dal (split)(1/4 cup) - 2
Drain the water from the dal and varagu arisi and add them to a pressure cooker, add fresh water, turmeric powder, salt and pressure cook up to 3 to 4 whistles
water(3 cups)pinch turmeric powder (haldi)(1)salt - to taste - 3
Switch off the heat and allow the pressure to release
- 4
Now we will temper the Varagu Arisi PongalHeat a tadka pan with ghee and sesame oil and temper with ingredients given under ' for tempering' which is the cumin seeds, whole back peppercorn, ginger, curry leaves and asafoetida
ghee(1 teaspoon)sesame (gingelly) oil(1 teaspoon)cumin seeds (jeera) - coarsely powdered(1 teaspoon)whole black peppercorns - coarsely powdered(1 teaspoon)inch ginger - finely chopped(1/2)sprig curry leaves - roughly torn(1)asafoetida (hing) - a pinch - 5
Add it to the cooked dal and varagu arisi mixture
- 6
Stir well to combine and serve hot
- 7
Serve Varagu Arisi Pongal with Mysore Chutney and Andhra Style Paruppu Podi for a simple and healthy meal
Rate this recipe
