IngredientsVaragarisi / Kodo Millet : 1 cup
Jeera : 2 tbsp
Bay leaves : 1
Ghee : 3 tbsp
Salt
Water : 2 cupsMethodWash & soak varagarisi / Kodomillet for 1/2 an hour
Heat ghee in a pressure pan, fry bay leaves and jeera.
When the jeera starts popping add soaked rice and stir.
Add 2 cups of water and salt, close the lid and let the rice cooked.
Serve with dal.
Ingredients
Varagarisi / KodoMillet -1 cup
Moong Dal - 1 Tbsp
Jaggery - 1 1/2 cups
Ghee - 4 tbsp
Cashewnuts - 2 tsp
Cardamom powder - 1 tsp
Method
Pressure cook varagarisi and moong dal, in the ratio of 1:3 & leave 7-8 whistles and mash it.
Add 1/2 cup hot water to jaggery and filter it.
Boil the jaggery and when it reaches the thick consistency add the mashed Varagarisi mixture,cardamom powder and stir well.
Fry cashews in 3 tbsp of ghee and add to the varagarisi sarkarai pongal and mix well.
Serve Hot..