I made Kuthiraivali Pongal or Barnyard Millet Pongal (known as Udalu Katte Pongali in Telugu) for lunch this weekendat the recommendation of my aunt. It turned out to be surprisingly light on the stomach and quite delicious.
Making this dish also encourages me to explore the world of millets quite some more. In fact, I am newcomer to the world of millets. With the exception of Little Millet (Samalu in Telugu, Varai in Marathi, Samai in Tamil) and Finger Millet (Ragi or Nachni), I use very little millet in everyday cooking. I do occasionally use Jowar (Sorghum) and Bajra (Pearl Millet) flour to make Thalipeeth or Rotis but that is about it.
Recently we had an animated discussion is our music class about the benefits of various millets. After I came home, I researched various millets and was quite surprised at what I found. Don’t believe me, see these figures about the nutritional values in various millets that I found in a post from The Hindu.
A few days later, when I posted the recipe for Varayache Tandul (aka Bhagar or Samo Rice) for Ashadi Ekadashi, my aunt (Atta) asked me to try Pongal with Foxtail Millet. I have great faith my Atta and her food recommendations, what with her being a doctor and a foodie. 🙂
Off I went in search of Foxtail Millet. My grocer did not have it but had Barnyard Millet (Udalu or Kodisama in Telugu and Kuthiraivali in Tamil), so here I am with the recipe for Pongal with Barnyard Millet (Kuthiraivali Pongal or Udalu Katte Pongali).
Did you know the millets are a great substitute for rice and wheat as far as diabetics are concerned?
How to Make Kuthiraivali Pongal, Udalu Katte Pongali, Barnyard Millet Pongal
Kuthiraivali Pongal | Udalu Katte Pongali |Barnyard Millet Pongal
- 1 Cup Kuthiraivali, Udalu or Barnyard Millet
- 1/2 Cup Moong Dal, Pasi Paruppu, Pesara Pappu
- 2 or 3 Green Chillies
- 1 tsp Grated Ginger
- 10 to 14 Black Pepper Corns
- 1 tsp Cumin
- 1 tbsp Ghee
- A Few Curry Leaves
- Salt to Taste
- Dry roast the Moong dal till it starts to change colour.
- Add the barnyard millet and roast for 2 or 3 minutes.
- Soak the roasted dal+millet mixture in 4 cups water for about 15 minutes. Millets need a lot of water and time to cook. Soaking helps with that.
- Pressure cook the dal+millet mixture for a good 6 to 8 whistles.
Cook covered on open flame till done.
- Add salt and using a heavy ladle mix and mash the mix a bit.
- Set aside.
- Crush the pepper corns.
- In a pan, heat the ghee.
- Add cumin seeds and wait till they splutter.
- Add the slit green chillies, pepper, and curry leaves.
- Saute for a minute or so.
- Add the tempering to the Pongal.
- Serve warm Kuthiraivali Pongal (Udalu Katte Pongali or Barnyard Millet Pongal) with Coconut Chutney or Sambar.