Thursday, July 24, 2014

Kuthiraivali Pongal | Barnyard Millet Pongal | Healthy Tiffin Recipe

Millets have become the buzz in recent times. Millets are small-seeded hardy grasses that grow well in dry regions under marginal conditions of soil fertility and rains. Called as 'Siru Thaaniyangal' in Tamil, these little wonders were one of the oldest cereal grains known to humans and it formed an integral part of the diet in those days.These Superfood grains were forgotten for quite sometime until recently, we have started to realise their amazing health benefits and cooking with Millets are gaining popularity with each passing day. They are a host of vital nutrients, gluten-free, non-acidic and non-allergenic, easy to digest and suitable for health-specific diets like weight-loss or diabetes. Replacing rice with millets is sure to boost overall health in kids and adults alike.Though I knew the most commonly used millets like Ragi, Jowar, Bajra and Barley, I had not ventured into cooking with Millets earlier. I got inspired by my BM friends through discussions on Millets and their wonderful recipes featuring Millets. Hence, for this 4th week of Blogging Marathon, I chose this as my theme to get started with.

Blogging Marathon - Wk4, Day1
Theme - All about Millets

Preparation time - 5mins
Cooking time - 20mins
Serves - 4


Barnyard Millet / Kuthiraivali - 1cup
Yellow moong dal / Paasiparuppu - 1/4cup
Water - 4cups
Ghee - 2-3tblsp (adjust to preference)
Salt - As needed
Jeera - 1tblsp
Pepper - 1/2tblsp, roughly broken (no need to powder)
Ginger - 1/4", finely chopped
Curry leaves - A sprig
Asafoetida - 1/2tsp


1. Soak the millet and dal for 20mins. Cook this together with 1/2tblsp jeera and specified amount of water directly in a Pressure cooker. Keep on high until it starts to steam. Then, reduce the flame to SIM (very low) and cook for 10-12mins and switch off. When cooking by this method, we will not hear the whistle from the cooker as the pressure is kept at a minimum, but it ensures even cooking.


3. Heat ghee in a pan, add jeera, pepper and ginger and sauté until roasted. Finally add curry leaves, asafoetida and salt. Transfer this to the cooked rice and dal and mix thoroughly.


Serve hot with Chutney or Sambar. Millet pongal tasted awesome and it has become my kids' favourite too!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42

No comments :

Post a Comment