Wednesday, August 13, 2014

Kuthiraivali (Banyard Millet) Pongal

Millets are highly nutritious,non-glutinous and non-acid forming foods.


Kutiraivaali 1 cup
Moong dal 1/4 cup
Pepper corns 10
Cumin seeds 1 tblsp
Ginger 1" piece (CHOPPED )
cashewnuts 10
Ghee 2 tblsp
Water 3 1/2 cups
Asafoetida powder 1 tsp
Curry leaves few
salt and oil as required

Wash the moong dal.Pour 1/2 cup water.Pressure cook until you hear  three whistles.Keep aside.

Wash the Kuthiraivaali (Banyard millet ).In a deep bottomed vessel, pour three cups of water.When the water starts boiling add the millet.Allow it to boil stirring constantly till it cooks well. (or Pressure cook for 4  to  5 whistles)
Mix it with the boiled mong dal and add salt.
Heat ghee in a pan.
Add cumin seeds,pepper,asafoetida powder and curry leaves.
Add broken cashewnuts  and fry till golden brown.
Add this tempering to the pongal and mix well.

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