Barnyard millets are of high nutritional contents and high fibre contents. It is also packed with vitamins and minerals. It is a full potential millet to combat with mal nutrition.
It has been becoming very familiar with kongu folks since this millet is six times more nutritious than wheat rich in protein, fiber, minerals like calcium, phosphorous and iron compared to other grains.
It is called as kuthiraivaali millet in tamil, odalu in telugu and Jhangora in hindi. It is a fastest growing millet of all the millets and harvested in sixth week. It is cultivated when paddy crop fails. It is cultivated in India, Japan, and China.
Barnyard millet or kuthiraivaali has low glycemic index and thus helps in treatment with type 2 diabetes, heart related problems, anaemic, mensural disorders.
How to cook kuthiraivaali pongal with coconut chutny?
Ingredients:
Barnyard millet one cup
moong dal half cup
Cashews sliced one tablespoon
Cumin seeds one spoon
Pepper one spoon
Salt as required
Curry leaves one spig
green chilly one or two
moong dal half cup
Cashews sliced one tablespoon
Cumin seeds one spoon
Pepper one spoon
Salt as required
Curry leaves one spig
green chilly one or two
ginger grates one spoon
Procedure:
Clean and wash the barnyard millet and moong dal.
Add three cups of water.
Heat the pressure pan with cooking oil and little ghee.
Add cumin seeds, pepper, green chilly, ginger grates, curry leaves and finally cashews.
Transfer the millet and moong dal mix with measured water.
Add required salt and allow to boil
Check the taste of salt and close the lid and put the whistle.
Allow one whistle and simmer it.
Switch off the flame and keep aside to cool.
After seven minutes, open the lid and pour ghee and mix well.
Yummy kuthirauvali pongal is ready to serve with coconut chutny.
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