25 February 2022, Plava varusha, Masi-13, Friday ;
Kodo millet was domesticated in India almost 3000 years ago. It is found across the old world in humid habitats of tropics and subtropics. It is a minor grain crop in India, and an important crop in the Deccan plateau. It is cultivated mainly in Gujarat, Karnataka and parts of Tamil Nadu.
Kodo millet is a healthy (millet) Pongal recipe. There is not much difference between rice Pongal and this Pongal.
PREPARATION:
Preparation Time 5 Minutes
Soak Time 1 Hour
Course Breakfast
Cuisine South Indian
Cook Time 20 minutes
Servings 4 people
Ingredients:
Varagarisi / Kudo Millet 1 cup
Moong Dal ½ cup
Water 2 ½ cup
Milk ½ cup
Finely chopped Green chillies 1 Teaspoon
Salt To Taste
For Seasoning:
Ghee – 2 Tablespoon
Cumin seeds/jeera – 1 Teaspoon
Whole black pepper– 1 Teaspoon
Grated Ginger 1 Tablespoon
Cashew nuts 1 Tablespoon
Curry leaves – a sprig
METHOD:
# Wash Millet and Moong Dal well. Soak for 1 hour.
# Add water, milk, and salt in the pressure cooker and pressure cook till done.
# Remove the pressure cooker from heat and let the pressure release.
# Slightly mash the Pongal with the back of a ladle until it is slightly mushy and creamy.
# Heat Ghee in a hot pan, Once the ghee is hot, add cumin seeds, curry leaves, green chili and peppercorns and let them crackle for a few seconds.
# Add cashew nuts and fry until they are slightly browned.
# Pour the tempering over the Pongal.
# Mix and simmer for a minute.
# Serve hot with ghee topped if desired.
# Serve hot with gothsu, coconut chutney and Sambhar
General guidelines for healthier food – Both body and mind:
- One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
- Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
- Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
- Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
- Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
- Please ensure that food which are not prasadams are not consumed.
Courtesy: Sadhana kitchen
