January 27, 2015

Varagarisi Pongal | Kodo Millet Pongal

varagarisi pongal

This is almost an awesome vacation for me. After a long time, I am spending a couple of weeks in my favorite Athai's home. It is in Tenkasi. The most beautiful place I would call as. Me and my kiddo spent a nice time at the Peria Kovil, Coutralam Park and some awesome hotels. Now back to the Varagarisi Pongal.

Most of us like pongal. It will be tasty and a complete breakfast during weekends. It is also simple to make pongal. If it comes to a weight loss diet or diabetic diet, we feel pongal little heavy. My Athai, who has diabetes and managing it for a long time only gave me the recipes for millet pongals. She introduced me this Varagarisi Pongal this time. I just wanted to make a note of it and hence, marking the recipe here. It is very simple to make. I loved the taste. I considered it little sticky than the usual pongal. But other than that there is no much difference.


kodo millet pongal

Varagarisi Pongal | Kodo Millet Pongal

Prep Time :
Cooking Time:
Yield:
2 cup
Serving Size: 3/4 cup Calories per Serving: 250


Ingredients
for cooking
  • Varagarisi or Kodo Millet - 1 cup
  • Moong Dhal or Siruparuppu - 1/4 cup
for tempering
  • pepper - 1/4 tsp
  • cumin seeds - 1/2 tsp
  • asafoetida - 1/4 tsp
  • curry leaves - a lavish sprinkle
  • coconut oil - 1 tsp
  • ghee - 1 tsp
  • cashews - 5 (optional)

Quick Procedure
  • Heat a pan. Add moong dhal and roast it till a nice aroma comes. The raw smell should go off completely. Wash the moong dhal and rice together.
  • Heat 4 cups of water in a vessel. Add the moong dhal and rice together. Cook them till they become soft. Cover them partially. Keep stirring often to avoid it getting burnt at the bottom. If you are one interested in pressure cooking, take them in a pressure cooker. Add 3 cups of water and pressure cook for 2 whistles.
  • Heat a pan. Add coconut oil. Add crushed pepper and cumin seeds. Add curry leaves. Switch off the flame and add asafoetida.
  • Add this tempering to cooked varagarisi and moong dhal.
  • Add salt and mix well. Add ghee. Add fried cashews also. (optional)

Step-wise Pictures

Heat a pan. Add moong dhal and roast it till a nice aroma comes. The raw smell should go off completely. Wash the moong dhal and rice together.
prep

Heat 4 cups of water in a vessel. Add the moong dhal and rice together. Cook them till they become soft. If you are one interested in pressure cooking, take them in a pressure cooker. Add 3 cups of water and pressure cook for 2 whistles.
prep

Cover them partially. Keep stirring often to avoid it getting burnt at the bottom.
prep

Heat a pan. Add coconut oil. Add crushed pepper and cumin seeds. Add curry leaves. Switch off the flame and add asafoetida.
prep

Add this tempering to cooked varagarisi and moong dhal.
Add salt and mix well. Add ghee. Add fried cashews also.
prep




Tasty millet pongal to serve with light sambar. it is diet friendly and diabetic friendly.
varagu pongal
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January 26, 2015

Onion Chutney | Onion Chutney with Green Chillies | Vengaya Chutney

vengaya chutney

This is a slight modification to my regular onion chutney. I am in my Athai's house and she is known for soft, spongy and fluffy idlis. Her idlis almost absorb the chutneys. Today, we made onion chutney. My athai asked me to use green chillies instead of the red chillies which we regularly use. She told that the flavor will be good. I actually had no clue of the flavor. Once she tempered and gave the chutney with hot soft idlis, I could feel the flavor. I was awesome. It was tangy and I just swallowed 3 idlis immediately. I have noted down the recipe. Marking it down as a recipe here. It will be definitely useful to have with my favorite millet dosas.

onion chutney

Onion Chutney | Onion Chutney with Green Chillies | Vengaya Chutney

Prep Time :
Cooking Time:
Yield:
1 cup
Serving Size:
few tablespons
Calories per Serving:
50 to 90


Ingredients
to saute and grind
  • 1 cup Shallots or Chinna Vengayam
  • 3 to 4 green chillies
  • tamarind - a small strip
  • salt - as per taste
  • 1 tablespoon of oil
for tempering
  • 1/4 tsp mustard seeds
  • 1/4 tsp urid dhal
  • curry leaves

Quick Procedure
  • Heat a pan. Add shallots and green chillies. Saute till the onion becomes soft.
  • Switch off the flame and let it cool down.
  • Take them in a blender. Add tamarind and salt. Grind it as a chutney.
  • Heat some oil. Drop in mustard seeds, urid dhal and curry leaves. Let them sputter.
  • Add the ground onion and chilly paste. Saute for few minutes.
  • You can now serve it with hot idlis or dosas.

Step-wise Pictures

Heat a pan. Add shallots and green chillies. Saute till the onion becomes soft.Switch off the flame and let it cool down.
prep

Take them in a blender. Add tamarind and salt.
prep

Grind it as a chutney. No need to add water.
prep

Heat some oil. Drop in mustard seeds, urid dhal and curry leaves. Let them sputter.
Add the ground onion and chilly paste. Saute for few minutes.
prep




You can now serve it with hot idlis or dosas.
vengaya chutney
Read More »