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Kodo Millet Pongal

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Recipe: Kodo Millet Pongal

Kodo Millet Pongal is a healthier, delicious way to enjoy pongal. Also known as Varagu Arisi Pongal, it is a great way to include healthy millets in your diet. This pongal is so easy to make. Hubby and I usually enjoy it as an evening light meal.

What Is Pongal?

Pongal, in this case refers to not the festival but the rice preparation. Pongal literally means to boil over or overflow. During the Pongal festival different varieties of pongal are made in a pot and allowed to overflow. Ven pongal is the savoury lentil rice preparation while sakkarai  is the sweet one. These two are the most popular.

There are so many other varieties. Add vegetables, a mixture of lentils, replace rice with other grains, etc. Pongal is not exclusively made during the Pongal festival. Pongal in many homes is enjoyed as a light comfort meal.

Sharing Kodo Millet Pongal Recipe With FoodieMonday/Bloghop Group

Theme #180 is Low Calorie Food, suggested by Sujata who blogs at Batter Up With Sujata. She shared a Vegan Smoothie Bowl recipe for the theme. As millets are low in calorie, healthy and nutritious I decided to make Kodo Millet Pongal for this theme. This theme has come at the right time when so many people decide a healthier diet at the beginning of every new year.

Diet And Women

As a matter of fact, it is always more women than men who make a resolution to eat more healthy, follow a diet, lose weight, etc. There are so many different types of diets out there… South Beach Diet, Vegan diet, Keto diet, Paleo diet, Atkin diet, Mediterranean diet, Raw food diet, Zone diet, Intermittent fasting diet, etc. Some of these diets work for some and not for others. However, the most sensible tip is to eat in moderation and exercise (not that I follow that). If I did follow the mantra then I wouldn’t be overweight. Maintaining an ideal weight and overall good health is all about changing your lifestyle and making good choices. Many articles in magazines, on the internet all claim that if you give up certain foods or drinks, you’ll automatically lose weight or if your drink hot lemon water, have lots of chia seeds, add cinnamon or black pepper to your water etc etc. There are so many different kinds of  diet tips.

 

Diet And Me

I too consistently make New Year  diet resolutions.  Actually, I go all gungho into the whole new diet exercise regime and it doesn’t last for too long.  After so many years of different diets, I now try and make healthier choices. That is definitely more doable. I do have my days when I crave for cakes, cookies and salty chips. It is always better to take care of the craving than to deny oneself and then land up bingeing. Often hubby and I don’t feel that hungry in the evening as we tend to have a proper lunch. Evenings are when filling salads, sandwiches, soups or khichdi is enjoyed.

What Is Kodo Millet?

Kodo Millet is one of the 5 staple millets of India. Also known as cow grass, rice grass or ditch grass, it is a drought tolerant crop. It is grown in India, Nepal, Vietnam, Indonesia, Philippines and West Africa. It goes by several names in India – kodo dana, kodra, arikalu, varagu, harka or kodon. The other staple millets of India are foxtail(kangni), little millet(kutki), sorghum (jowar), finger millet (ragi), pearl millet (bajra).

Please note that little millet and barnyard millet are not the same, though they look similar.

Some More Millet Recipes You May Like

PEARL MILLET PANCAKES|CHAMCHAMIYA
Pearl Millet Pancakes|Chamchamiya is a Gujarati specialty. Pearl Millet flour also known as bajri atta is mixed with fresh fenugreek, spices, yogurt to make these healthy and tasty pancakes, cheela or chamchamiya.
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RAGI DOSA/ FINGER MILLET DOSA
Crispy, flavourful, savoury pancake like breakfast from the South Indian Cuisine, Ragi Dosa has an earthy taste, is gluten free and healthy.
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STRAWBERRY FINGER MILLET SMOOTHIE
Get kids to enjoy the health benefits of finger millet (ragi) in the form of a tasty, creamy Strawberry Finger Millet Smoothie.
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UJI /MILLET PORRIDGE
Uji /Millet Porridge is a Kenyan staple hot breakfast that is healthy, gluten free and filling.
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RAAB/MILLET FLOUR PORRIDGE
Raab/Millet Flour Porridge is a healthy, comforting and filling meal for various ailments, right from flu to nutritious supplement for nursing mums and invalids.
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BAJRI NA DHEBRA/ MILLET FENUGREEK FLATBREAD
Bajri na Dhebra/ Millet Fenugreek Flatbread is a famous Gujarati Flatbread prepared from pearl millet flour and loads of fresh fenugreek. Generally enjoyed hot for breakfast or as a snack with masala tea, pickle or yogurt.
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RAGI SHAVIGE UPPITU | RAGI VERMICELLI UPMA
Ragi Shavige Uppitu is a healthy, vegan, delicious breakfast or lunch box meal made from ragi vermicelli and vegetables. Also known as ragi semiya, ragi semiya upma or simply ragi vermicelli. Ragi is finger millet. Ragi vermicelli is widely used especially in South India as a breakfast or snack ingredient. Add vegetables and make an upma, add it to idlis, make kheer.
Check out this recipe
ROTLA/BAJRI NA ROTLA
Rotla/Bajra Na Rotla is a traditional and popular thick pearl millet roti which is largely consumed in the rural areas of Gujarat. The roti or rotlo is patted into shape by using the heels of the hands and roasted on a tawa.
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BAJRI METHI DHEBRAS (VADAS)
Bajri Methi Na Dhebra or Vada are a popular Gujarati fried snack. It is made from bajri flour (millet), fresh fenugreek, spices and yogurt. Generally enjoyed as a snack in the morning or in the afternoon  with some masala tea or plain yogurt.
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Ingredients Required For Kodo Millet Pongal

Kodo Millet

Also known as Orvaragu, varagu, koda, kodri, araka, arikelu, harka, kodra. Nowadays it is easy to get Kodo Millet in most Indian Grocery Stores or online.

Moong Dal

I like to use the yellow moong dal for this recipe.

Water

Normal tap water to cook the pongal.

Fresh Coconut

Can use frozen coconut. Need grated coconut. Don’t use desiccated coconut.

Ginger

Peel and grate or mince the ginger. Need about 1 inch ginger.

Green Chillis

Add according to your taste. I prefer to mince the chillis.

Salt

Add according to your salt.

Cumin Seeds

Also known as jeera, jiru.

Peppercorns

Preferably black ones.

Turmeric Powder

Haldi, hardar. Need a little to give pongal that lovely light butter colour.

Ghee

A pongal without ghee is not exactly pongal. However, you can replace it with oil for a vegan version.

Curry Leaves

Fresh is preferable. However, if you don’t have access to fresh curry leaves then use frozen or dried.

Cashew Nuts

Adds a bit of a bite to the pongal. Cut the whole cashew nuts into halves.

Asafoetida

Also known as hing. Omit if you want a gluten free pongal as sometimes asafoetida may contain wheat flour.

 

 

 

 

 

Print

KODO MILLET PONGAL

Kodo Millet Pongal is a healthier, delicious way to enjoy pongal. Also known as Varagu Arisi Pongal, it is a great way to include healthy millets in your diet. This pongal is so easy to make. Hubby and I usually enjoy it as an evening light meal.
Course Main Meal
Cuisine South Indian
Keyword kodo millet pongal, pongal recipe, savoury pongal recipe
Prep Time 5 minutes
Cook Time 15 minutes
SOAKING TIME 20 minutes
Total Time 40 minutes
Author mayurisjikoni

Ingredients

  • 1 cup kodo millet
  • ¼ cup moong dal
  • 3 cups water
  • ¼ cup fresh coconut grated
  • 1 tsp ginger paste
  • 1 tsp green chili paste
  • ¼ tsp turmeric powder
  • 1 tsp salt

FOR TEMPERING| VAGHAR

  • 1 tbsp olive oil/ghee
  • 8-10 curry leaves
  • 8-10 cashew nuts cut into pieces
  • 1 tsp cumin seeds
  • 6-8 pepper corns
  • 1/8 tsp asafoetida

Instructions

  • Wash lentil and kodo millet together in water. Wash and drain out the water about 3-4 times.
  • Add the measured water and let it soak for 15-20 minutes.
  • Add the mixture with the water into a pressure cooker.
  • Add turmeric powder, salt, coconut, ginger and chili pastes.
  • Close the lid of the pressure cooker, put it on medium heat.
  • Let the pongal cook for 2-3 whistles. Turn off the heat. When the pressure from the cooker becomes less open the lid.

PREPARE THE TEMPERING | VAGHAR

  • Heat oil or ghee in a small pan over low heat.
  • When it becomes hot add peppercorns, cumin seeds, cashew nuts and curry leaves.
  • Stir the mixture for 30 seconds. Add asafoetida. Mix well.
  • Pour the tempering over the kodo millet pongal.
  • Mix well and serve.
  • Can serve it with sambar, gostu, chutney or plain yogurt.

Notes

Add more or less water according to the consistency of the pongal you like.
Adjust the ratio of millet to moong dal according to your preference.
Add the flavors and spices to make it tasty.
For vegan option don't use ghee.

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