Kuthiravalli Venpongal Recipe / Barnyard Millet Venpongal Recipe / Millet Khara Pongal recipe

Kuthiravalli Venpongal Recipe / Barnyard Millet Venpongal Recipe / Millet Khara Pongal recipe

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.

Also check my other breakfast recipes: https://madraasi.com/recipes/breakfast-dinner/. Let us move on to the recipe…

Kuthiravalli venpongal / Barnyard Millet Venpongal with sambar and chutney

Kuthiravalli venpongal / Barnyard Millet Venpongal with sambar and chutney

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

Preparation:

  • 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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