Kuduravali ulundhu pongal is an easy-to-make dish. Barnyard millet/kuduravaali (available in stores selling organic produce) is high in fibre and very good for health. I learnt this recipe from my mother.
What you need
Barnyard millet – 100 gm
Broken black gram – 100 gm
Mustard seeds – 1 tsp
Whole black gram - 1 tsp
Sesame oil - 1 tsp
Pepper corns- 1 tsp
Split chickpea - 1 tsp
Curry leaves - a few
Cashewnuts - a few
Asafoetida – a pinch
Salt - to taste
Cooking instructions
Soak the black gram in water for 1/2 hour; wash, drain and keep aside.
Wash the barnyard millet in water two or three times.
In a vessel add soaked black gram and add 200 gm of water to it.
When the grams are half cooked add the millet.
Add the required amount of salt. Cook on a medium flame.
Fry mustard seeds, curry leaves, chick peas, pepper corns, asafoetida powder and add this mixture to the pongal.
Add cashewnuts and ghee for a richer flavour.
Serve hot with sambar.
Revathi Kannan works for a software firm. Designing, cooking health foods, painting and poetry are her interests.
