Kuthiraivali Pongal Recipe / Barnyard Millet Pongal In A Quick And Easy Way

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.