Recipes - Millet Pongal with Chutney


1 cup millet (barnyard/kodo/little)
½ cup green gram dal
2 -3 tbsp. ghee
½ tsp. pepper
½ tsp. cumin/jeera
2 slit green chillies
¼ “ ginger (crushed)
2 flakes garlic (crushed)
1-2 tbsp. cashew nuts
Few curry leaves
Salt as per taste

For chutney:

½ cup grated coconut
¾ tbsp. fried gram / putani
1 green chilly
¼ “ ginger
Salt as per taste

For seasoning:

1 tbsp. oil
¼ tsp. mustard
Few curry leaves


Wash millets and dal separately. Soak millets for about an hour. Pressure cook dal and set aside. Cook millets adding enough water until soft absorbing all the water.

Heat a pan with ghee. Splutter cumin and pepper. Add chillies, cashew nuts and then crushed ginger and garlic with curry leaves. When they turn light brown in colour add cooked millets and dal. Add salt as per taste and mix well and set aside.

Method for chutney:

Grind coconut along with fried gram, ginger, green chilly and salt into a paste and set aside. Heat oil and splutter mustard . Add curry leaves. Pour this seasoning over the chutney.

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Title: Millet Pongal with Chutney

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