Wishing you a Pongal that brings a lot of happiness, luck, and prosperity. Happy Pongal!!! Thai Pongal is mainly celebrated to convey appreciation to the Sun God for providing energy for agriculture. Part of the celebration is the boiling of the first rice of the season consecrated to the Sun.
I have already posted Sweet Pongal using raw rice. Today we are going to see the Sweet Pongal made with Barnyard Millet. Barnyard Millet is also known as Kudiraivali in Tamil. This Barnyard millet is smaller in size, white in color, round in shape, bigger than the size of semolina and smaller than the sago. Barnyard millets can be had on a fasting day.
There are so many health benefits in Barnyard Millet like there are low in calories and rich in fiber. This can be recommended for patients with cardiovascular disease and diabetes. This millet is gluten-free and also a good source of Iron. This millet can be given to the kids as porridge and others can have it as the replacement for rice. Now let us see how to prepare this recipe.
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- 1/4 cup Barnyard Millet/Kudiraivali
- 1/2 cup Jaggery/Vellam
- 1 tbsp Moong dal/Paasi paruppu
- 1/2 tsp Cardamom/Elaichi Powder
- 2 Clove/Lavangam
- 1 Edible Camphor/Pacchai karpuram one mustard seed size
- 10 Cashews/Mundiri broken into pieces
- 10 Raisins
- 4 tsp Ghee
- 1 cup Water
- Wash 2 to 3 times barnyard millet thoroughly and soak it at least for 15 mins.
- In a tbsp of Ghee roast clove, cashews, raisins and set aside. Roast moong dal in ghee and set aside.
- In a pressure cooker add roasted moong dal, soaked barnyard millet and 3/4 cup of water and mix well.
- Close the lid and pressure cook it for 4 whistles. Let the pressure release naturally and then open the lid.
- Mix the millet thoroughly. Add the remaining 1/4 cup of water and mix all well.
- Then add the jaggery powder and mix until all the jaggery is dissolved completely. ( I have used organic jaggery, so there were no impurities.) If using regular jaggery boil it in 1/4 cup of water and filter it for any impurities.
- Reserve a tsp of cashews n raisins for garnish. Add remaining cashews n raisins in the Pongal and mix well. Also, add cardamom powder, edible camphor, cloves, 2 tsp of ghee and mix well.
- Transfer prepared Pongal in a bowl, add remaining ghee, garnish with cashews and raisins. Barnyard Millet Pongal is ready.
- You can even use milk. If using milk then half portion water and half portion milk can be used.
- After pressure cooking, if you find millet to be dry add little water or milk.
- Use acchu vellam (urundai vellam) for the best result. I have used organic jaggery.
- The color of Pongal may vary depending on the jaggery used.
- You can also add two tablespoons of grated or pieces of coconut fried in ghee to garnish additionally.
- Add edible camphor a little only(one mustard seed size) or else it will give a bitter taste.
Delicious and healthy Barnyard Millet is ready to serve to God as Prashad.
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