Varagu arisi is Quinoa grain that seemed to have originated from the current day Peru region in South America. Another piece of information: this year has been announced as the international year of quinoa by United Nations. I have heard of the usage of this very nutritious grain in Tamilnadu from my grannies and have had it few times. My mom had bought me some quinoa three months back and I had cooked it only today which I share here.
Preparation Time: 5 Min
Cooking Time: 20 Min
|Quinoa/ Varagu Arisi|
1. Quinoa – 1 cup
2. Moong Dal – 1/3 cup
3. Salt to taste
4. Turmeric powder – ¼ tsp
5. Cumin seeds – 1 tsp
6. Pepper corns – 1 tsp
7. Asafoetida – 1 pinch
8. Ghee – 2 tbsp
Step 1: Wash quinoa and moong dal and pour 3 ½ cups water, soak for 15 minutes and pressure cook with some salt and turmeric.
Step 2: Heat ghee in a tadka pan, splutter cumin seeds & pepper and sprinkle asafoetida.
Step 3: Pour the tempering over the pongal and mix well.
Step 4: Serve hot drizzling some ghee above it with coconut chutney.
*You can add cashew nuts, curry leaves and a couple of dry red chilies in tadka.