Varagu Pongal is a wholesome South Indian breakfast made with varagu (kodo millet) and moong dal, offering a nutritious twist to the traditional ven pongal. This millet-based recipe is light, easily digestible, and packed with fiber, protein, and essential minerals. Known for its creamy texture and subtle nutty flavor, Varagu Pongal is seasoned with black pepper, cumin, ginger, and ghee, creating a comforting and aromatic meal. It is an ideal choice for breakfast or a simple lunch, especially for those seeking a healthy, low glycemic index rice-based dishes.


Varagu Pongal

Side dish for Pongal: Coconut Chutney Katthirikkai Gotsu, Tiffin Sambar, 


Click to view Traditional Chutney Recipes 


Health Benefits of Varagu Arisi / Foxtail Millet
  • Regular consumption helps to control Blood sugar levels.
  • Helps to lower LDL cholesterol and increases HDL Cholestrol.
  • Rich in Fibre.
  • Has got low glcemic index
  • Natural source of iron and protein
  • Rich in niacin, B6 and folic acid, as well as the minerals such as calcium, iron, potassium, magnesium and zinc. 
  • Free of gluten.
  • Contains antioxidants that fight free radicals.

Ingredients for making Millets pongal

Koda millet / Varagu arisi - 3/4cup
Split moong dhal -1/4 cup
Asafoetida - 1/4tsp
Salt as required.
Cashew - 6
Pepper - 1tsp.
Cumin seeds - 2 tsp
Finely chopped Ginger - 1 tbsp.
Curry leaves - few
Ghee as required.
Oil as required

Method for making Varagu pongal

 1. Wash and soak the varagu and moong dhal in water for 15 minutes.

2. Cook this in a pressure cooker by adding 4 cups of water along with asafoetida, salt and little oil.

3. Close this with a lid and cook in a medium flame for 3 to 4 whistles.

4. Heat oil and ghee in a tadka pan and roast the cashews then add the pepper and cumin seeds and finally the curry leaves.

5. Add this seasonings to the varagu pongal and mix well.

Now healthy Varagu Pongal is ready to be served with Sambar, Chutney and Brinjal Gotsu.

Click here to view Thanjavur Kalyana Gotsu. In this recipe you can replace the veggies for brinjal to make Kathirikkai Gotsu. You can also serve the Millets pongal with Pachai Sundakkai Dal Gotsu.