TRICOLOUR VARAGARISI / KODO MILLET PONGAL

Celebrate Independence Day with  healthy, easy and delicious tri colour varagarisi / kodo millet pongal that are naturally tri-coloured .pongal is a protein packed and delicious with a good aroma of ghee and seasoned ingredients. It takes less than 30 minutes to make along with a chutney. It tastes best when served hot or warm. This pongal recipe can be used to make a millet pongal,  just replace rice with any millet variety. I have used kodo millet here (varagarisi)..

And  with this I have preapared two varieties of pongal, tomato pongal and coriander mint pongal.to celebrate our independence day.

 INGREDIENTS

Varagarisi/ kodo millet              - 1 cup
Moong  dhal                                - ½ cup
Cumin seeds                               -2 tsps
Salt                                                -to taste
asafetida  powder                        -a pinch
Water                                           - 2 1/2 cups
Coconut milk                               - 2 ½ cups

SEASONING :

Ghee                      - 2tbsp

Oil                          - 3-4 tbsp

Pepper corn         - 2- 3 tsp

Cumin seeds      -2 tsp

Green chillies   - 4 nos finely chopped

Ginger               - 1 inch piece finely chopped

Curry leaves    - 2 sprigs

Cashew nuts    - ¼ cup

INGREIENTS FOR CORIANDER MINT PONGAL

Coriander leaves       - 4 tbsps

Min tleaves                - 4 tbsps

Green chillies            - 5 nos

Small onions             - 4 nos

Salt                              - to taste

Grind the above ingredients to a smooth paste and keep aside.

INGREDIENTS FOR TOMATO PONGAL

Tomatoes                               - 2 nos

Red chillies                - 4 nos

Small onions              - 4 nos

Salt                              - to taste

Grind the above ingredients to a smooth paste and keep aside.

METHOD

Wash the rice and moong dhal together .

Add 5 1 / 2 cups of water , salt , cumin seeds and pressure cook for 8 to 9 whistles.

Heat ghee & oil in a pan  & add seasoning ingredients one by one .and keep aside.

Make three equal parts of pongal and keep aside.

Mix the 2 tbsps of seasoned ingredients in one part of cooked rice pongal .

METHOD FOR MAKING TOMATO PONGAL

Heat oil in pan and add the ground tomato gravy and cook in a medium flame till all the moistyre absorbs.

Add one part of pongal to the tomato gravy and mix well.

Mix the 2 tbsps of seasoned ingredients in the cooked rice pongal .

METHOD FOR MAKING CORIANDER MINT PONGAL

Heat oil in a pan add the coriander mint ground paste and cook in a medium flame till all moisture absorbs.

Add second part of pongal to the coriander mint gravy , mix well and keep aside.

Mix the 2 tbsps of seasoned ingredients in the cooked rice pongal..

Our tricolor variety pongal is ready to serve.

Serve hot with any chutney.

 Celebrate this independence with this tri coloured varagarisi pongal.