Varagu Pongal | Kodo Millet Pongal
Varagu Pongal is a tasty & healthy way of eating varagu / kodomillet. Varagu Pongal is made by cooking varagu rice with dal, ghee, cashews and tempered spices. Varagu has low glycemic index and hence keeps sugar release in control. How to make Varagu Pongal is described in this post with step by step pictures.
Servings2
Ingredients
- 1/2 cup varagu rice
- 3 tablespoon moong dal
- 1 and 1/4 cups water
- 5 cashews broken
- 1 teaspoon ghee
- salt to taste
To temper :
- 1 teaspoon oil
- 1/2 teaspoon pepper whole or crushed roughly
- 1/2 teaspoon jeera whole or crushed roughly
- few curry leaves
- 1 green chillies
- 1/2 teaspoon ginger chopped finely
- 1/8 teaspoon hing
Instructions
- Dry roast moong dal till golden brown.
- Transfer to pressure cooker, then Rinse the millet well,drain water and add it to cooker.
- Add water and pressure cook for 3-4 whistles in medium flame.Switch off.
- Once pressure releases, mash up rice and dal well with a laddle.
- Now get ready with the tempering items.Heat oil in a pan – add the items listed under ‘ temper’ let it splutter.
- Then fry cashews in ghee and transfer both tempering and fried cashews to the pongal.
- Give a quick stir.
- Serve hot with a drizzle of ghee on top along with chutney and sambar.
Notes
- I recommend serving hot / warm else it will become dry as with any pongal.
- Adjust water according to the consistency you like your pongal to be.
- Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look 🙂
- If you don’t like whole pepper corns then crush it coarsely.
Nutrition Facts
Varagu Pongal | Kodo Millet Pongal
Amount Per Serving (150 g)
Calories 338
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 6mg2%
Sodium 93mg4%
Potassium 141mg4%
Carbohydrates 53g18%
Fiber 7g29%
Sugar 1g1%
Protein 12g24%
Vitamin A 53IU1%
Vitamin C 3mg4%
Calcium 26mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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