Kodo Millet Pongal

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Heritage Recipe · Kodo Millet Flakes

Varagu Pongal

The ancient millet version of ven pongal — light, low-glycaemic, deeply nourishing. Kodo millet flakes cook beautifully into a creamy pongal that is gentler on the body than rice.

Ingredients

Sree Kumaran Kodo Millet Flakes 1 cup
Yellow moong dal ½ cup
Water 4 cups
Ghee, pepper, cumin, curry leaves, cashews standard amounts
Salt, ginger to taste

Method

  1. Dry roast moong dal until lightly golden. Combine with kodo millet flakes and water in a pressure cooker. Cook for 4 whistles. The mixture should be very soft.
  2. Mash gently. Heat ghee in a kadai, temper with pepper, cumin, ginger, curry leaves and cashews. Pour over the pongal.
  3. Stir well, adjust salt, and serve hot with sambar and chutney.

Kodo millet has one of the lowest glycaemic indices of all grains — making this pongal ideal for those managing blood sugar. It cooks faster than whole kodo millet and produces a lighter, fluffier pongal texture.

Made with Sree Kumaran Kodo Millet Flakes

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