Kuthiraivaali Pongal - Barnyard Millet Pongal

#KuthiraivaaliPongal  #BarnyardMilletPongal : #BarnyardMillet is known as #Kuthiraivaali in Tamil.
Kuthiraivaali is one of the millets whose fibre content is more than rice and wheat.

It is one of the richest sources of Thiamin [ Vitamin b6 ].

English                               : #BarnyardMillet Or Japanese Barnyard Millet
Common Name                  : Sawan Or sanwa Or Samo Or Morio
Marathi & Chhattisgarh       : Bhagar Or Varai
Kannada                             : Oodalu
Oriya                                  : Kira
Punjabi                               : Swank
Telugu                                : Udalu Or Kodi Sama
Scientific Name                   : Echinochloa Frumentacea
Source : Echinochloa , Barnyard Millet 


To know on Millets

Pongal is a famous breakfast food of TamilNadu, a state of India.
So far we have learned to prepare pongal from Rice, Rawa,  Broken Wheat, #Millet like Varagarisi & Samai arisi, Here let me present pongal from Barnyard millet - Kutiraivaali.

Ingredients :

Barnyard Millet                           :  3/4 Cup
Green Gram Dhal (Pacha            : 1/4 Cup
                  Paruppu)
Cumin Seeds(Jeerakam)             : 1 1/2 Tsp
Pepper(Milagu)                          : 1 Tsp
Pepper Powder                          : 1 Tsp
Green Chilly ( split into two )      : 1 or 2 ( Optional )
Curry Leaves                             : 10 - 15 leaves
Salt                                             Approx. 1Tsp
Turmeric Powder                        : 1/4 Tsp
Water                                         : 3 1/2 Cups
Garlic                                          : 3 cloves ( nicely chopped )
Ginger nicely chopped                  : 1 Tsp ( optional )

To Temper :
Cashew Nuts                             : 4 or 5
Cumin Seeds                             : 1 Tsp
Pepper                                      : 1 Tsp
Curry Leaves                            : 8
Ghee                                        : 2 Tsp

Method :

Take cleaned barnyard millet, washed green gram and all other given ingredients in a pressure cooker.
Add 3 1/2 cup of water.
Mix well with a ladle and close the lid with weight on.
I cooked over an induction stove.
Set temperature at 800 and allow to cook for 3 whistles.
Then reduce the temperature setting to 120 and cook for 5 minutes.

Open the cooker only after it runs out of steam.
Now heat a kadai with ghee.
First fry broken pieces of cashew nut till golden color and transfer onto prepared pongal.
Splutter cumin and then add pepper corns and curry leaves.
Transfer and mix well with a ladle.

Take hot hot pongal in a plate and add 1 or 2 Tsp full of ghee.
Relish with coconut chutney 

or pongal thuvaiyal or onion sambar.

Here served with Poduthalai Thuvaiyal.

Other Recipes using Barnyard Millet :

To try other Tiffins

Tiffin Recipes

Great Accompaniments

Chutney recipes