Kuthiraivaali Pongal

 

Ingredients :
Barnyard Millet                           :  3/4 Cup
Green Gram Dhal (Pacha            : 1/4 Cup
                  Paruppu)
Cumin Seeds(Jeerakam)             : 1 1/2 Tsp
Pepper(Milagu)                          : 1 Tsp
Pepper Powder                          : 1 Tsp
Green Chilly ( split into two )      : 1 or 2 ( Optional )
Curry Leaves                             : 10 - 15 leaves
Salt                                             Approx. 1Tsp
Turmeric Powder                        : 1/4 Tsp
Water                                         : 3 1/2 Cups
Garlic                                          : 3 cloves ( nicely chopped )
Ginger nicely chopped                  : 1 Tsp ( optional )

To Temper :
Cashew Nuts                             : 4 or 5
Cumin Seeds                             : 1 Tsp
Pepper                                      : 1 Tsp
Curry Leaves                            : 8
Ghee                                        : 2 Tsp

Method :
Take cleaned barnyard millet, washed green gram and all other given ingredients in a pressure cooker.
Add 3 1/2 cup of water.
Mix well with a ladle and close the lid with weight on.
I cooked over an induction stove.
Set temperature at 800 and allow to cook for 3 whistles.
Then reduce the temperature setting to 120 and cook for 5 minutes.

Open the cooker only after it runs out of steam.
Now heat a kadai with ghee.
First fry broken pieces of cashew nut till golden color and transfer onto prepared pongal.
Splutter cumin and then add pepper corns and curry leaves.
Transfer and mix well with a ladle.

Take hot hot pongal in a plate and add 1 or 2 Tsp full of ghee.
Relish with coconut chutney or pongal thuvaiyal or onion sambar.
Here served with Poduthalai Thuvaiyal.