Kuthiravalli Venpongal Recipe: Healthy Barnyard Millet Breakfast
30 minutes
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About Kuthiravalli Venpongal Recipe: Healthy Barnyard Millet Breakfast
Experience the authentic taste of South Indian Venpongal, reimagined with nutritious barnyard millet (Kuthiravalli)! This hearty and flavorful breakfast dish is a family favorite, inspired by a memorable meal in Yercaud. The subtle blend of spices and the comforting texture make it a perfect start to any day.Unlike traditional rice-based Venpongal, this recipe uses Kuthiravalli, offering a healthier and equally delicious alternative. The combination of barnyard millet and moong dal, tempered with ginger, peppercorns, and cumin, creates an irresistible aroma and taste.Serve this delightful Venpongal with your favorite sambar and chutney for a complete South Indian breakfast experience. It's also delicious with Medhu Vada or other accompaniments. Try it – your family will love this healthier twist on a classic!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Grains & Legumes
- 1 cup Barnyard Millet also known as kuthiravalli
- 1/2 cup Mung Bean split yellow pigeon peas; also known as moong dal, or green dal paasi paruppu, yellow
Spices & Aromatics
- 1 inch Ginger finely chopped or grated
- 1 tsp Peppercorns black
- 2 tsp Cumin Seeds
- 1/2 tsp Pepper Powder black
- 1 tsp Salt to taste
Fats & Oils
- 1 tbsp Ghee ghee
- 2 tsp Vegetable Oil
Other
- 1 sprig Curry Leaves
- 3 1/2 cup Water
Instructions
Preparation
- Clean and wash the barnyard millet and moong dal separately. Drain well and set aside.
- Peel and finely chop or grate the ginger.
- Lightly crush 1 teaspoon of cumin seeds and 1 teaspoon of peppercorns.
Tempering
- Heat clarified butter (ghee) and vegetable oil in a pressure cooker over medium heat.
- Add the remaining ½ teaspoon black peppercorns, 1 teaspoon cumin seeds, and curry leaves. Sauté until fragrant and the spices crackle.
- Add the chopped ginger, crushed peppercorns, and cumin seeds. Sauté for a minute until the raw aroma disappears.
Cooking the Venpongal
- Add the barnyard millet and moong dal to the pressure cooker. Stir in the salt.
- Sauté for 2-3 minutes until the raw smell disappears.
- Add 3 1/2 cups of water. Close the lid and pressure cook for 3 whistles. Reduce heat to low and simmer for 5 minutes after the pressure releases naturally.
Serving
- Once the pressure subsides, carefully remove the lid. Fluff the venpongal with a fork. Serve hot with sambar, chutney, and Medhu Vada (optional). Garnish with a teaspoon of ghee before serving.
Recipe Notes
Expert Tips for the Best Kuthiravalli Venpongal
- For a creamier Venpongal, use a higher ratio of moong dal to millet.
- Adjust the amount of water according to your preference; you might need slightly more or less depending on the type of millet and your cooker.
- If you don't have a pressure cooker, you can cook the Venpongal in a pot on the stovetop, but it will take significantly longer.
- Add a pinch of turmeric powder for extra color and flavor (optional).
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Recipe Nutrition
Calories: 36kcalFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4g
Madraasi Deepa
Articles: 146
4 Comments
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Such a flavorful dish! Can’t wait to taste it.
I’m eager to make this recipe!
Looks so mouthwatering! Thanks for sharing.
This is delightful! Thanks for the recipe.