Even though finger millet and fox tail millet are a regular in my house, kodo and barnyard millets are relatively new to me. When i began my hunt for these millets in Vadodara, i had no idea where i could find them. Only to be handed over packets of these to me by my grocer, those packets that had stared at me every single time when i had visited the store in the name of moriyo and kodri. Only i did not know they were gujrati names for barnyard millet and kodo millet respectively. Needless to say, i was overjoyed that healthier food options were at a stones throw from me. I began experimenting with these millets by replacing the rice in a recipe with them. And the results were nothing short of delicious. For once, we did not miss the rice and we ate without a shred of guilt about the carbs. This pongal or savory kedgeree is a fine example of how replacing rice with millets is not only a healthy but delicious option. So yes, do give a thought about including millets in your diet because they are not only healthy but also celiac friendly and delicious.
Kuthiraivali Ven Pongal Recipe
- Barnyard millet/ kuthiravali/samo ka chawal/ moriyo 1 c
- Mung dal / Pasiparuppu/ Pesarapappu ½ c
- Water 3.5 c
- Green chilies 2 slit lengthwise
- Salt to taste
- To Temper:
- Cumin seeds 1 teaspoon
- Black pepper corns 1.5 teaspoon crushed coarsely
- Cashews 2 tablespoon broken
- Ginger ½ teaspoon grated
- Hing a large pinch
- Ghee/ clarified butter 2 tablespoon see notes
- Curry leaves a sprig
- Wash millet and dal thoroughly in running water until water runs clear.
- Add this to a vessel with the water and salt and pressure cook for 3 to 4 whistles or until soft and mushy.
- Let the pressure drop completely before you open the lid of the cooker.
- Once done, use a ladle to mash the mixture a wee bit.
- Heat a pan with ghee or oil.
- Add cumin seeds, crushed pepper, grated ginger, hing, curry leaves and cashews and fry on medium flame until cashews turn a golden brown.
- Add this to the mashed millet dal mixture and mix well.
- Serve hot with ghee drizzled on top.
2. You can cook this in an electric rice cooker or in a small pressure cooker directly.
3. Skip the hing for a gluten free version