Authentic Kuthiraivali Pongal Recipe – Moong Dal & Jaggery Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Kuthiraivali Pongal Recipe – Moong Dal & Jaggery Delight

Introduction

There’s just something so comforting about a warm bowl of pongal, isn’t there? This Kuthiraivali Pongal, made with barnyard millet and sweet jaggery, is a dish that instantly transports me back to festive celebrations with my family. It’s a little bit sweet, a little bit savory, and utterly delicious. I’m so excited to share my version with you – it’s a family favorite and surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t just any pongal recipe. We’re using barnyard millet (kuthiraivali), a wonderfully healthy grain, alongside creamy moong dal and the warm sweetness of jaggery. It’s a complete meal in itself, perfect for a light lunch, a comforting dinner, or as an offering during festivals. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this delightful pongal:

• ½ cup Barnyard millet (Kuthiraivali)
• 2 tablespoons Moong dal (paasi paruppu)
• ½ cup Jaggery (powdered)
• 3 tablespoons Ghee
• 1 Cardamom
• 1 Clove
• 1 piece Edible camphor (mustard size) – optional
• 6 Cashews

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Barnyard Millet (Kuthiraivali) – Health Benefits & Selection

Barnyard millet is a nutritional powerhouse! It’s gluten-free, rich in fiber, and easy to digest. Look for good quality kuthiraivali that’s clean and free of any debris. You can usually find it in Indian grocery stores or online.

Moong Dal (Paasi Paruppu) – Types & Quality

I prefer using split yellow moong dal (paasi paruppu) for this recipe. It cooks quickly and blends beautifully with the millet. Make sure your dal is fresh – older dal can take longer to cook.

Jaggery (Powdered) – Regional Variations & Substitutions

Jaggery is unrefined cane sugar, giving pongal its lovely sweetness and color. Powdered jaggery dissolves easily, but you can use a block – just melt it with a little water and strain before using. If you can’t find jaggery, brown sugar is a decent substitute, though the flavor won’t be quite the same.

Ghee – Clarified Butter & Its Importance

Ghee is essential for that authentic pongal flavor! It adds richness and aroma. You can use store-bought ghee or make your own. (Homemade ghee is seriously worth the effort, by the way!)

Spices: Cardamom & Clove – Freshness & Aroma

Freshly crushed cardamom and cloves make a huge difference. Don’t skimp on quality here – the aroma is key!

Edible Camphor – Traditional Use & Alternatives

Edible camphor adds a unique, subtle fragrance that’s traditionally used in pongal. It’s optional, and if you can’t find it, don’t worry – the pongal will still be delicious.

Cashews – Roasting for Enhanced Flavor

Roasting the cashews brings out their nutty flavor and adds a lovely crunch. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, if you like a deeper flavor, roast the moong dal in 1 teaspoon of ghee until golden brown. This is optional, but I highly recommend it!
2. Give the barnyard millet a good wash. Then, combine it with the roasted (or unroasted) moong dal.
3. Add the millet-dal mixture to your pressure cooker with 2 cups of water. Pressure cook for 3-4 whistles, or until everything is soft and cooked through.
4. Now for the sweetness! Add the powdered jaggery to the cooked millet-dal mixture and mix well. If your jaggery has any impurities, melt it with a little water, strain it, and use the syrup instead.
5. In a separate pan, fry the cashews, clove, and cardamom in the remaining ghee until the cashews are golden and the spices are fragrant.
6. Finally, combine the fried ingredients, the remaining ghee, and the edible camphor (if using) with the pongal. Mix continuously for 3-4 minutes. This helps everything meld together beautifully.
7. Serve warm and enjoy!

Expert Tips

A few little things I’ve learned over the years…

Roasting the Moong Dal

Don’t walk away when roasting the dal! It can burn quickly. Keep stirring constantly.

Cooking the Barnyard Millet & Dal

The cooking time for the millet and dal can vary depending on your pressure cooker. Check after 3 whistles and add more water if needed.

Working with Jaggery – Avoiding Crystallization

To prevent the jaggery from crystallizing, make sure it’s fully dissolved while the pongal is still warm.

Tempering with Ghee & Spices

Don’t overheat the ghee when frying the spices – you want them fragrant, not burnt.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pongal Adaptation

Simply substitute the ghee with a plant-based oil like coconut oil. It will change the flavor slightly, but it’s still delicious! My friend, Priya, swears by coconut oil in her vegan pongal.

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment – Adding a Hint of Pepper

For a little kick, add a pinch of black pepper along with the cardamom and clove.

Pongal for Thai Pongal Festival – Traditional Significance

This pongal is traditionally made during Thai Pongal, a harvest festival celebrated in Tamil Nadu. It’s a symbol of gratitude for a bountiful harvest.

Sweetness Level – Adjusting Jaggery Quantity

Adjust the amount of jaggery to your liking. Start with ½ cup and add more if you prefer a sweeter pongal.

Serving Suggestions

This pongal is wonderful on its own, but you can also serve it with:

• A side of sambar
• Coconut chutney
• A sprinkle of chopped coriander leaves

Storage Instructions

Leftover pongal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is Barnyard Millet (Kuthiraivali) and where can I find it?

Barnyard millet is a small, white grain that’s gaining popularity as a healthy alternative to rice. You can find it in Indian grocery stores, health food stores, or online.

Can I use a different type of dal instead of Moong Dal?

While moong dal is traditional, you can experiment with other dals like toor dal or masoor dal. The flavor will be slightly different.

What if I don’t have edible camphor? Can I skip it?

Yes, absolutely! Edible camphor is optional. The pongal will still taste amazing without it.

How can I prevent the pongal from sticking to the bottom of the pressure cooker?

Make sure to add enough water and stir occasionally during the cooking process. A non-stick pressure cooker also helps!

Can this pongal be made ahead of time and reheated?

Yes, you can! It actually tastes even better the next day as the flavors meld together. Just reheat gently with a splash of water or ghee.