Pani Varagu Venn Pongal Video Recipe பனி வரகு வென் பொங்கல்
Pani Varagu Venn Pongal Video Recipe பனி வரகு வென் பொங்கல்
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Learn to make Pressure Cooker Millet Venn Pongal !

Course: Main Course
Cuisine: Indian
Servings: 4
Author: Sangeetha Priya
  • Pani Varagu / Proso Millet - 1 Cup
  • Moong Dal - 1/3 Cup
  • Chopped or Grated Ginger - 1 Tbsp
  • Cumin seeds or Cumin Powder - 1.5 tsp
  • Whole Pepper - 1 tsp
  • Slit Green Chili - 2- 3 Numbers
  • Turmeric Powder - 1/4 tsp
  • Mustard Seeds- 1/4 tsp
  • Curry Leaves - Few
  • Optional Hing
  • Salt - As Needed
  • Ghee - 2 Tbsp OR More
  • Water - 3 Cups
  • Cashew Nuts - 1.5 Tbsp
  1. Wash and Soak millets and yellow moong dal together for 15 - 20 minutes.
  2. Meanwhile get ready with the other ingredients.
  3. Pressure cook the millet and dal with 3 cups of water for three hisses.
  4. In a Pan / kadai , add 1 tbsp ghee.
  5. When its hot temper mustard seeds then add whole pepper / cumin seeds (if using), grated ginger, green chili , optional hing and curry leaves.
  6. Saute for few minutes say 5 minutes in medium flame finally add roasted cumin powder (if using) and salt.
  7. Add everything to the cooked pongal.
  8. Now In the same pan add remaining ghee, fry the cashews till golden brown and add it to pongal.
  9. Mix them all together adjust salt and serve hot with Sambar, Coconut Chutney and Vada. That's the classic combo :-)
  10. Also I have added Avara Kottai / Beans Stir Fry, yielded from my backyard garden in last summer and kept in freezer till use.
Recipe Notes
  1. You can temper first and add all of those with millet and dal in the pressure cooker as explained in Thinal Venn Pongal Recipe.
  2. Instead of pressure cooker use instant pot or regular pot, just adjust water accordingly.