Explore

Recipes

Articles

Blog

More

Contact Us

Contests

Advertise

Kuthiravalli Venpongal / Barnyard Millet Vepongal

4 from 1 vote
Kuthiravalli Venpongal / Barnyard Millet Vepongal - Plattershare - Recipes, food stories and food lovers

Print
Pin
Advertisement
Venpongal is one of the authentic and traditional breakfast among Tamilians. We prepare this during functions or for guests as breakfast. After a small break again a millet recipe – Kuthiravalli Pongal / Barnyard Millet Pongal. We had this in yercaud and felt very tasty, filling and yummy even my kids loved it to the core. So I thought of preparing it in my kitchen, the pongal came out well with delicious taste and excellent aroma. I have accompanied it with Sambar and Chutney. Also I have shared Venn Pongal with Raw rice and FoxTail Millet/Thinai . Goes out well for breakfast.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Served AsBreakfast
CuisineBreakfast, Homestyle Cooking, Indian, South Indian
Servings 5
Advertisement

Ingredients
  

  • Barnyard millet / Kuthiravalli – 1 cup
  • Moong dal / Green gram dal / Paasi paruppu – ½ cup
  • Ginger – 1 “inch stick
  • Black peppercorns – 1 ½ tsp
  • Cumin seeds – 2 tsp
  • Black pepper powder – ½ tsp
  • Clarified butter/Ghee – 1 tbsp
  • Oil – 2 tsp
  • Curry leaves – a sprig
Advertisement

Instructions
 

  • Clean and wash the millet and green gram dal separately in separate bowls. Drain the water and keep it aside.
  • Peel and finely chop or grate the ginger into pieces.
  • Crush a tsp of cumin seeds and peppercorns.
  • Heat clarified butter/ghee and oil in a pressure cooker.
  • Add in ½ tsp of black peppercorns, a tsp of cumin seeds and curry leaves. Wait until they crackle.
  • Add in the ginger, crushed peppercorns and cumin seeds, wait until the raw smell goes off.
  • Add in the millet and greengram dal along with required amount of salt and cook until the raw smell goes off.
  • Pour in 3 ½ cups of water and pressure-cook for 3 whistles.
  • Remove the lid, once the pressure subsides.
  • Serve hot with Sambar, Chutney and Medhu Vada/ Blackgram Vada and top it with a tsp of clarified butter/ghee before serving.
Tags breakfast recipesindian recipesmillet recipespongal recipes

Please appreciate the author by voting!

4 from 1 vote
Advertisement

Related Posts You May Like

Recipes You May Also Like

Paneer Masala Dosa

Paneer Masala Dosa is what happens when South meets North. Dosa is a typical South Indian dish. Whereas paneer, though…

Kairi Ni Chutney

This chutney is from my Mom's kitchen. Made from raw mangoes, garlic and some spices. Related Posts You May Like…

Articles You May Also Like

Cooking Tips To Remain Healthy

Cooking Tips To Remain Healthy

Cooking tips to remain healthy If you are not following balanced eating habits and looking for ways to eat healthier, then, we are here to…

Madraasi Deepa
Madraasi Deepa

Leave a Reply

Home Recipes Articles Contact Us