Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.

Millets are also called Siri Dhanya’s. They contain low phytic acid and are rich in dietary fiber, iron, calcium, and B vitamins. These millets release sugar slowly in the blood and also diminish the glucose absorption. They are gluten free and non-acid forming.  These properties of the minor millets made the present consumers attracted to the consumption of millet.  It is helpful in lowering cholesterol level, BP.  It detoxifies the body.Varieties are cooked by millets porridge, upma, idli, dosa, pongal, kesaribath etc.,

Today let us learn Harka/kodo millet pongal which tastes heavenly, simple, healthy liked by everyone moreover easy to prepare.

Ingredients :

Whole green gram/hesaru kaalu             1 cup

Harka/Kodo millet                                            1 cup

Green Chillies                                                      7-8

Ginger                                                                      1 inch

Jeera                                                                           ½ tsp

Pepper                                                                      ½ tsp

Curry leaves                                                          one fist full

Coriander leaves                                                one fist full

Grated coconut (optional)

For tempering:

Mustard                                                              1 tsp

Chana dal                                                           1 tsp

Urad dal                                                              ½ tsp

Oil /ghee                                                            2 tbsp

Lemon                                                                2 nos. big

Water as required

Salt to taste

Method :

Dry roast whole green gram for 3-5 mins.

Wash Harka/kodo millet.

Keep cooker on high flame.
Take the cooker pan, put roasted green gram, washed Harka (kodo millet), slit green chillies, grated ginger, salt to taste, 1 tsp ghee, add required water (1:2::millet:water) for cooking.

Place in the cooker and cook upto 1 whistle or when it is about to start whislting.

Switch off the flame.
When cooker is cooled, remove the cooked pongal and allow it to cool.  Do not mix when it is hot.

After it is cooled mix gently/light folding.

Meantime, take a small pan put 1 tsp oil/ghee, when it is hot add mustard seeds to splutter, add chana dhal, urad dhal, red chillies, (cashew-optional) and fry till golden colour.

Add this tempering to the pongal, finely cut curry leaves, coriander leaves, jeera-pepper powder, lemon juice and mix.  If you need you can add grated coconut, it’s optional.

Now Millet pongal is ready to serve with a dollop of ghee on it. It is very tasty, healthy/diet food.

Tips :

Dry roast green gram well.  After pongal is cooked, do not mix briskly as it may go to form paste.  Also keep in mind not to mix when it is too hot.

Shyla Nagesh


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