About The Recipe:

Udupi Ven Pongal With Varagu | Udupi Kodo Millet Ven Pongal | Siru Thaniyam Kara Pongal Udupi style kara ven pongal recipe, made with the varagu arisi | koda millet and pasi paruppu | skinless split moong dal. Also called as kaara pongal. Its a traditional breakfast or tiffin dish in south India. Its mostly served with the sambar, coconut chutney and medu vadai. Similarly can also try with the other millets like thinai \ foxtail millet, kuthiraivali \ barnyard millet or samai \ little millet. Follow the recipe with easy step by step instructions, images and video.

YouTube -  https://youtu.be/zFZOR1_z17s

Recipe : Udupi Ven Pongal With Varagu | Udupi Kodo Millet Ven Pongal | Siru Thaniyam Kara Pongal Prep Time: 40 minutes Cook time: 20 minutes Recipe Cuisine: Indian Recipe Category: Breakfast, Tiffin Serves: 3 persons

Ingredients :

Varagau Arisi | Koda Millet - 3\4 cup

Pasi Paruppu | Moong Dal (skinless, split) - 1\4 cup

Required Salt

Oil - 1 or 2 tsps

Ghee - 1 tbsp

Pepper - 1 tsp

Cumin Seeds - 1 tsp

Ginger - 2 tsps (finely chopped)

Asafoetida - 1\4 tsp

Curry Leaves - 1 or 2 stks

Cashews - 10 to 20 nos

Method :

Wash and soak the varagu and dal for about thirty minutes. Drain the water.

Pressure cook the soaked ingredients with three cups of water and required salt for 1 whistle over high flame and about three minutes over low flame.

When all the steam has released, open the pan and keep aside.

To temper, heat the oil and ghee in a kadaai. Add the pepper, cumin seeds, ginger, asafoetida, curry leaves and cashews, saute well.

Mix the tempered ingredients into the pongal. That's all.

Notes: Always open the pan, once all the steam has released.

Step By Step Images:

Wash and soak the varagu and dal for about thirty minutes. Drain the water. Pressure cook the soaked ingredients with three cups of water and required salt for 1 whistle over high flame and about three minutes over low flame. When all the steam has released, open the pan and keep aside.

To temper, heat the oil and ghee in a kadaai. Add the pepper, cumin seeds, ginger, asafoetida, curry leaves and cashews, saute well. Mix the tempered ingredients into the pongal. Serve hot.

Serving Suggestion: Serve hot with the sambar, coconut chutney and vadai. Page: Collection Of Breakfast | Tiffin Recipes And Millet Recipes. Variation: Similarly try with the thinai \ foxtail millet, samai \ little millet or kuthiraivali \ barnyard millet. If you like this recipe: You will like this thinai karuppatti pongal recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below.

By Kalais