How to make…Kuduravaali ulundhu pongal
Kuduravali ulundhu pongal.
Revathi Kannan

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.

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