Varagu Pongal is a tasty & healthy way of eating varagu / kodomillet. Varagu Pongal is made by cooking varagu rice with dal, ghee, cashews and tempered spices. Varagu has low glycemic index and hence keeps sugar release in control. How to make Varagu Pongal is described in this post with step by step pictures.
Varagu Pongal Recipe or Varagarisi Ven Pongal is a very healthy and tasty for breakfast.I often make varagu pongal with coconut chutney and tiffin sambar and the combo is so good.This is easy and quick to make for breakfast that you can just make it in a jiffy and serve it. Amma makes a chutney for this pongal with coconut and garlic which serves as a great sidedish for all ven pongals, will definitely post it in the near future.You can use the same recipe and make kuthiraivali, samai ven pongal.Check out more millet recipes that I’ve already posted.
More pongal recipes
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📖 Recipe Card
Varagu Pongal | Kodo Millet Pongal
Ingredients
- 1/2 cup varagu rice
- 3 tablespoon moong dal
- 1 and 1/4 cups water
- 5 cashews broken
- 1 teaspoon ghee
- salt to taste
To temper :
- 1 teaspoon oil
- 1/2 teaspoon pepper whole or crushed roughly
- 1/2 teaspoon jeera whole or crushed roughly
- few curry leaves
- 1 green chillies
- 1/2 teaspoon ginger chopped finely
- 1/8 teaspoon hing
Instructions
- Dry roast moong dal till golden brown.
- Transfer to pressure cooker, then Rinse the millet well,drain water and add it to cooker.
- Add water and pressure cook for 3-4 whistles in medium flame.Switch off.
- Once pressure releases, mash up rice and dal well with a laddle.
- Now get ready with the tempering items.Heat oil in a pan – add the items listed under ‘ temper’ let it splutter.
- Then fry cashews in ghee and transfer both tempering and fried cashews to the pongal.
- Give a quick stir.
- Serve hot with a drizzle of ghee on top along with chutney and sambar.
Notes
- I recommend serving hot / warm else it will become dry as with any pongal.
- Adjust water according to the consistency you like your pongal to be.
- Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look 🙂
- If you don’t like whole pepper corns then crush it coarsely.
How to make Varagu Pongal
- Dry roast moong dal till golden brown.Transfer to pressure cooker, then Rinse the millet well,drain water and add it to cooker.Add water and pressure cook for 3-4 whistles in medium flame.Switch off.
- Once pressure releases, mash up rice and dal well with a laddle.Now get ready with the tempering items…Heat oil in a pan – add the items listed under ‘ temper’ let it splutter.
- Then fry cashews in ghee and transfer both tempering and fried cashews to the pongal.Give a quick stir.
Serve hot with a drizzle of ghee on top along with chutney and sambar.
Expert Tips
- I recommend serving hot / warm else it will become dry as with any pongal.
- Adjust water according to the consistency you like your pongal to be.
- Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look .
- If you don’t like whole pepper corns then crush it coarsely.
jeyashri suresh
Me too made the same last week and clicked in the same pakku mattai thattu with banana leaf !!
Sindhujabalaji
Droooling here….awesome presentation…tempted to try
Snow White
very healthy n yummy
kalai vani
Is the water leverl given is correct because you said to get separated grains only need to add 2 to 2 1/2 cups water for one cup rice. Plz clarify
SHARMILEE J
For pongal the rice should be a little mushy and not grains separated and yes the measures I've written will be apt for pongal
Cecilia
The varagu Pongal was yummy and its a healthy breakfast as well. My daughter liked it. Thank you.