Instant Pot Kuthiraivali Karuveppillai Pongal (Barnyard millet curry leaves pongal)

Pongal is an authentic dish of South Indian cuisine that is very tasty when served with coconut chutney and sambar. I tried the same recipe in millets with a slight twist by grinding the curry leaves and ginger that gives a good aroma to the pongal. Check out my other MILLET RECIPES. Here is the recipe goes.....

Cooking time: 15 mins

Serving: 2-3

Ingredients:

Barnyard millet (Kuthiraivali) - 3/4 cup (roast the millet in a dry pan until a nice aroma comes and the colour changes slightly)
Yellow moongdal - 1/4 cup (roasted)
Cumin seeds - 1 tspn
Peppercorns - 3/4 tspn
Curry leaves - few
Cashews - 5
Asafoetida - 1/4 tspn
Oil - 2 tspn
Ghee - 3 tspn
Salt to taste

To Grind:

Ginger - 1 inch
Curry leaves - 1/4 cup

Method:

1. Grab all the ingredients. Wash and soak the millet and dal together for 1 hr.

2. Grind the ingredients for it into a coarse mixture.

3. Add the rinsed millet, dal mixture into the pot. Add the grinded mixture into the pot.

5. Add 3 1/2 cups of water. Add salt. Mix well.

6. Close the lid. Press the manual for 12 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

7. Open the lid.

8. In a small pan, add oil, ghee, cashews, cumin, peppercorns, asafoetida, curry leaves. Add this to the above mixture. Mix well.

9. Yummy kuthiraivali karuveppillai pongal is ready to serve.

Notes:

Adding curry leaves as mentioned is a must to get the flavour.
You can try the recipe in normal rice too....

Pressure Cooker Method:

Follow the same steps and cook it for 4 whistles in pressure cooker.