Makar Sankranti : Varagarisi Pongal A.K.A Kodo Millet Ven Pongal
- 1/2 cup Varagarisi /Kodo Millet
- 2 tablespoons Split green gram dal/Moong dal
- 2 1/4 cup Water
- Salt, to taste
Ingredients For Seasoning
- 1 to 2 teaspoons Ghee
- 1 teaspoon Cumin seeds/jeera
- 1 tablespoon Ginger, finely chopped
- 4 to 5 Cashew nuts
- 1 teaspoon Whole black pepper
- Curry leaves – a sprig
- 1 tablespoon Oil
- In a wok, dry roast the moong dal for a few minutes.
- Pressure cook the moong dal and varagarisi with 2 1/4 cup of water along with adequate salt for 4 whistles.
- Once the pressure has settled, open the cooker and mix the dal and millets well.
- Heat oil in a pan and add cumin seeds, pepper and cashew nuts. When the cumin splutters, add finely chopped ginger and curry leaves. Pour this seasoning over the cooked millet and dal.
- Cook the pongal on low heat for 3 to 4 minutes. Once cooked, add ghee and switch off flame.
- Serve hot or warm with any kind of chutney or sambar.
- Kodo millet can be substituted with little millet (samai) or barnyard millet (kudraivali) for this recipe.
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains. Millet is tiny in size and round in shape and can be white, gray, yellow or red. Millets are very high in their nutrition content. Each millets are three to five times nutritionally superior to rice and wheat in terms of proteins, minerals and vitamins.
Millets besides being gluten-free and non-allergenic, are also highly nutritious.
‘Kodo Millet’ is a type of millet largely used in South Indian cooking. It is highly nutritious.
A quick glance at the benefits of kodo millet:
- Kodo millet is gluten-free and non allergenic
- High amounts of polyphenols, an antioxidant compound
- They are high on fibre
- Low on fat
- Very useful to manage diabetes
|Serving Size 1 Serving|
|Per Serving% Daily Value*|
|Calories from Fat 209|
|Total Fat 23.2g36%|
|Saturated Fat 5.3g27%|
|Dietary Fiber 17.3g69%|
|Vitamin A 4% · Vitamin C 3%|
|Calcium 6% · Iron 41%|