Varagu Arisi Pongal

 

Ingredients:
3/4 cup    Varagarisi [ Kodo millet ]
1/4 cup    Green gram split
1 1/2 Tsp    Cumin seeds
1 Tsp    Black Pepper
1/2 Tsp    Black Pepper powder
1/4 Tsp    Turmeric powder
1 or 2    Green chilly, split lengthwise [ optional ]
10 - 15    Curry leaves
3 cloves    Garlic, nicely chop
1 Tsp    Ginger nicely chopped

To Temper:
4 to 5    Cashew nuts
1 Tsp    Cumin seeds
1 Tsp    Black Pepper
8 - 10    Curry leaves
3 Tsp    Ghee

Method :
Take cleaned varagu arisi, 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 after it runs out of steam.
Now heat a kadai with ghee.
First fry broken pieces of cashew nut till it turns golden color and then transfer into 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.