Mixed Veg Barnyard Millet | குதிரைவாலி கலவை சாதம் | VEDAI CUISINE

Foxtail Millet Pongal in Tamil | VEDAI CUISINE

Mixed Veg Pearl Millet Poha

 Hello Makkale!!

 Today let's make a healthy

recipe!

Ingredients 

A cup of peatlrl millet poha, sieve to remove

dust & add to buttermilk

5 to 6 cloves of garlic, 1 green

chilly & Ginger, finely chopped

Finely chop ,1 onion, 1 carrot & 1 capsicum. Set aside

Oil & Salt to taste

1 tsp Black Pepper powder 

¼ th tsp Turmeric Powder 

¼ tsp chaat masala

1 tsp oregano or 1 tbsp finely chopped coriander leaves..

Method to Prepare :- 

1.  In a frying pan, Add a teaspoon of groundnut oil, 1cardamom & 2 cloves.

2.  Add one teaspoon of cumin & one teaspoon of fennel

3.  Seasoned with green chilies, ginger and garlic, they are good

4.  Once the garlic is sauteed, add chopped big onion

5.  Add a teaspoon of powdered salt to enhance faster cooking.

6.  mix well & Cover with a lid for 2 minutes. Let's cook it up it up in the sim flame

7.  Strain the poha from buttermilk & set aside.

8.  Add chopped carrots to this after sautéing onions for a minute

9.  Mix and cover again, simmer for 2 minutes

10.  Add in Capsicum

11.  Add a teaspoon of black pepper powder, followed by turmeric powder, chaat masala & oregano.

12.  Add salt, if needed and mix

13.  Gently Mix until everything comes together

14. Put a lid on it and turn off the burner

15.  It's healthy enough to save after fiveminutes of making it

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VARAGARISI VENPONGAL/ SIRU DHANIYA VENPONGAL

 Rich in fiber, lowers cholesterol and blood sugar,  rich in anti-oxidants, gluten free and contains essential vitamins and minerals, provides high nutritional value

INGREDIENTS:

Varagu rice - 1 cup
Moong dhal - 1/4 cup
Cumin - 1/2 tsp
Salt

For Seasoning
Cumin - 1/2 tsp
Pepper - 3/4 tsp
Ginger - 1 tsp (chopped)
Curry leaves - 2 leaflet
Asafoetida/ Hing - 1 tsp
Cashews - 10 (optional)
Oil - 3 tsp
Ghee - for serving

METHOD:
1. Pressure cook Varagu rice along with moong dhal, cumin and salt with 4 1/2 cups of water up to 3 whistles on high flame and 10 minutes in low flame.
2. After the pressure reduces, mash with a ladle and keep aside.
3. Take a pan, add oil, after it becomes little hot, add cumin and pepper and saute well.
4. Add finely chopped ginger, curry leaves, hing and stir well.
5. Add cashews and mix until golden brown, and mix well with the pongal.
6. Tasty Varagu Venpongal is ready.
7. Serve hot with ghee as topping along with coconut chutney.

Note:

• This Pongal is ideal for children also.
• Instead of Varagu, other millets like Samai and Kudaravali can also be used.
• It tastes even better than Raw rice pongal as we do usually.