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Monday, July 27, 2015

Kuthiraivali / Barnyard Millet Pongal

Pongal is a delicacy made for pongal festival or harvest festival. Pongal is a popular rice dish in Tamil Nadu, and the Tamil cuisine of Sri Lanka. In Tamil, the root pong or pongu means to " boil over" or "spill over".
There are two varieties of pongal, Sakarai Pongal which is a sweet, and Ven Pongal, made from clarified butter. The unqualified word pongal usually refers to spicy pongal in Tamil Nadu, and is a common breakfast food in Tamil Nadu. The rice boiled with milkand jaggery during the Pongal festival is also called pongal - this is sweet pongal made specially in earthenware pots with a wood fire.

Pongal is made in few varieties. My mom makes different recipe and my MIl recipe is different. This pongal is made out of millet variety . It is called barnyard millet or kuthiravali. I bet the pongal is really yummy when made with millets than our normal rice.


  • Kuthiraivali - 1 cup
  • Moong dal - 1/2  cup
  • Salt
  • Water - 4 cups

To temper:
  • Cumin seeds - 1 tsp
  • Peppercorns - 1 tsp
  • Curry leaves
  • Asafoedita - 1/4 tsp
  • Ginger - 1" (finely chopped)
  • Oil - 2 tsp
  • Ghee - 1 tsp
  • Cashews
  • turmeric powder - 1/2 tsp


  • Heat oil and ghee in a pressure cooker. Temper all the above ingredients.
  • Wash and soak the kuthiravali for 30 mins. Soaking is optional. I generally dont soak.
  • Add the washed millet and moong dal. 
  • Add water and salt.Stir well.
  • Cook for about 5-6 whistles.

Serve hot with ghee and Peanut/ Groundnut Chutney.

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