Kuthiravalli Venpongal / Barnyard Millet Vepongal
About Kuthiravalli Venpongal / Barnyard Millet Vepongal
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.
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Recipe Time & More
Ingredients
- 1 cup Barnyard Millet kuthiravalli â
- 1/2 gm Moong Dal green dal paasi paruppu â
- 1 stick Ginger â â œinch
- 1 tsp Black Peppercorns â
- 2 tsp Cumin Seeds â
- 1/2 tsp Black Pepper Powder â
- 1 tbsp Clarified Butter or ghee ghee â
- 2 tsp Oil â
- a leaves Curry â
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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.
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Madraasi Deepa
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.