Kuthiraivali Pongal Recipe
Make a smart choice for your weekend nutrition by preparing this simple yet delicious Kuthiraivali Pongal with an instant coconut chutney..
Kuthiraivali pongal is an age old treasured dish that originated from the Indian subcontinent, is made of Barnyard millet, which actually went unnoticed for a few decades despite being a valuable crop. Fortunately, it has made a huge comeback with its phenomenal entry and has reached a global appeal now. This exemplary recipe originally originated from the South India, and it has crossed the national borders over the years with its unique taste and abundant nutrition.
Contents Included:
* Recipe Excerpt
* An Outlook On Kuthiraivali Pongal including its health benefits
* Ingredients & Method
* Suggestions
* Nutritional Value
An Insight Into Kuthiraivali Pongal:
Kuthiralivali commonly called as Barnyard millet is one of the ancient crops grown in India, in places like Uttaranchal, Tamil Nadu, Andhra Pradesh and Karnataka, and it has been showing a gradual and steady upsurge in the production every year. It is also grown in the states like Maharashtra, Madya Pradesh, Uttar Pradesh and Karnataka. Its botanical name is Echinochloa frumentacea and it belongs to the poaceae family. It is used both as a food and as well as a fodder.
Ingredients Required To Make Kuthiraivali Pongal Recipe :
How To Make Kuthiraivali Pongal Recipe :
Measure a cup of Barnyard millet along with a quarter cup of split moong dal and soak for about five to ten minutes approximately after rinsing it well. Heat a heavy bottomed Bronze Pot and pour in three and a quarter cups of water and let the flame be in high mode. When in comes to a boil, gently squirt in the soaked millet and moong dal and lower the flame. Sprinkle the required salt and keep stirring on and off so that the rice and dal do not get scorched at the bottom. It may take at least ten to fifteen minutes for the millet and dal to get cooked up completely, and when it reaches the desired consistency, just wait for a few more minutes so that the pongal turns mushy and aromatic.
Heat a small wok and tip in three tablespoons of ghee and when it starts to melt, just scatter some cashew nuts and roast till golden brown and take it out and keep aside. Then drop in a teaspoon of black pepper corns to it and when it pops up, just add a little cumin seeds and one slit green chili. Now tip in a pinch of asafoetida powder and some freshly grated ginger to it. Saute well and finally throw in some roughly torn lush green curry leaves and when it sizzles, drop the tempered ingredients into the kuthraivali pongal with a nice stir. Finally garnish the kuthraivali pongal with some roasted cashews and serve hot with shallots sambhar and coconut chutney.
Make Ahead Tips :
* Roast the Kuthiraivali millet in a pan for a few minutes in low flame until it becomes fragrant and when it cools down completely, store it in an airtight container and it will have a shelf life for a minimum of three months approximately.
* We can make pongal in both the white and brown kuthiraivali millet and they are almost similar in taste and nutrition. Requirement of water may vary according to the variety of kuthiraivali we choose. Some kuthiraivali may need a little more water while in some other varieties 1:2 ratio will suffice.
* We can also prepare it in pressure cooker, pan or in an electric rice cooker.
* If we make it for kids or for elderly persons we can prepare it in a squishy consistency and accompany with curd or yogurt with a little jaggery added to it. Serve it with a little crunch like papad or fryums to make it all the more delectable.
* Adding a lavish spread of roasted cashews will be an alluring attraction if you try it for the first time with kids.
Ingredients
Directions
Measure a cup of Barnyard millet along with a quarter cup of split moong dal and soak for about five to ten minutes approximately after rinsing it well. Heat a heavy bottomed Bronze Pot and pour in three and a quarter cups of water and let the flame be in high mode. When in comes to a boil, gently squirt in the soaked millet and moong dal and lower the flame. Sprinkle the required salt and keep stirring on and off so that the rice and dal do not get scorched at the bottom. It may take at least ten to fifteen minutes for the millet and dal to get cooked up completely, and when it reaches the desired consistency, just wait for a few more minutes so that the pongal turns mushy and aromatic.
Heat a small wok and tip in three tablespoons of ghee and when it starts to melt, just scatter some cashew nuts and roast till golden brown and take it out and keep aside. Then drop in a teaspoon of black pepper corns to it and when it pops up, just add a little cumin seeds and one slit green chili. Now tip in a pinch of asafoetida powder and some freshly grated ginger to it. Saute well and finally throw in some roughly torn lush green curry leaves and when it sizzles, drop the tempered ingredients into the kuthraivali pongal with a nice stir. Finally garnish the kuthraivali pongal with some roasted cashews and serve hot with shallots sambhar and coconut chutney.
