Millet Pongal with Chutney, Brahmin Style Pongal

Millet Pongal with chutney is a popular breakfast item from Southern India.Both the sweet and the savory versions of Pongal are equally famous. Traditionally, Rice and Moong Dal are the key ingredients in pongal. In this variation, proso millet has been used in place of rice.

The recipe is very simple yet is a complete meal in itself. You can use rice as well in the same recipe. Or, you can use any other millet locally available to you. Millet has been gaining high popularity in the culinary world due to its high protein content, fibre and antioxidant contents.

Though Pongal is the main naivedyam for the festival of Sankranti (or the festival of Pongal in Tamil), it is also a popular breakfast item and a naivedyam in temples. Please do check some more sankranti special recipes of mine and leave your comment.

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THALAGAM KUZHAMBU, MIXED VEG IN SESAME GRAVY, FESTIVAL RECIPE FROM TIRUNELVELI (TAMILNADU)

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I hope my north indian friends will surely try this authentic Tamilian Recipe for Millet Pongal with Chutney this Sankranti.

Millet Pongal with Chutney, Brahmin style Pongal

fitnfastrecipes

Millet Pongal with chutney is a popular breakfast item from Southern India.Both the sweet and the savory versions of Pongal are equally famous. Traditionally, Rice and Moong Dal are the key ingredients in pongal. In this variation, proso millet has been used in place of rice.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Breakfast

Cuisine South Indian, Tamilian

Servings 6

Ingredients

  

For Pongal

• 1 cup Proso Millet
• ½ cup Split Yellow Moong Dal
• 1½ tsp Salt
• 3½ cups Fresh Water

For Tempering

• 2 tbsp Ghee
• 1 No Bay Leaf
• ½ tsp Cumin Seeds
• 1 Nos Chopped green Chilli
• 1 inch Chopped Ginger
• 1 sprig Curry Leaves
• 1 tsp Crushed Black Pepper
• 2 tbsp Chopped Cashew Nuts
• 2 tbsp Raisins

For instant Tomato Chutney

• 350 grams Roughly chopped Tomatoes
• 2-3 Nos Kashmiri Chillies
• ½ inch Fresh Turmeric. Or, use 1 tsp turmeric powder
• 1 inch Chopped Ginger
• 1 tsp Salt
• 3 tbsp Water

Tempering for Chutney

• 1 tsp Sesame Oil
• ½ tsp Mustard Seeds
• ¼ tsp Asafoetida
• 1 sprig Curry leaves
• 1 tbsp Jaggery

Instructions

 

How to prepare Pongal

• Dry roast Moong Dal in a Pan till it turns light pink.
  
• Add to a bowl.
  
• Add a cup of proso millet.
  
• Rinse once or twice and discard the water.
  
• Add to a pressure cooker.
  
• Add 3.5 cups of fresh water.
  
• Add salt and mix.
  
• Put the lid on. Cook for 3 whistles.
  
• Open once the pressure drops.
  
• For tempering, heat ghee in a small pan.
  
• Add all ingredients listed under tempering ONE BY ONE.
  
• Roast till cashews turn light golden
  
• Pour the tempering over the hot pongal.
  

How to prepare Instant Tomato Chutney

• Add all ingredients in a smoothie jar.
  
• Blend to a smooth paste.
  
• Heat oil for tempering.Add mustard seeds, asafoetida and curry leaves.
  
• Once the mustard seeds start crackling, add the prepared paste.
  
• Add jaggery.
  
• Turn off the flame immediately. The tomatoes should not be cooked. Stir and serve with hot pongal.
  

Video

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