We usually make Ven pongal | khara pongal using raw rice or millets too. I have seen this Sago pongal | sabudana pongal in a restaurant menu card, in Chennai. We usually make sabudana khichidi | sabudana vada using sago. A few days back I saw Javvarisi pongal on my Instagram feed. Since I had sago in hand, I tried out this recipe. It turned out very well and I loved the texture of the ven pongal too. We can also make sweet version of this Javvarisi pongal too. I will share that recipe soon in Jeyashri’s kitchen. This is a no onion no garlic recipe, which can be made on fasting days too. You can also check out
Sago IdliKhara bathJavarisi upmaSabudana vada
Sago pongal recipe
In a pan add sago and dry roast for 2 minutes.Transfer it to a vessel.Wash this 3-4 times.Soak in ½ cup water.Keep aside for an hour.
In a vessel add ¼ cup moong dal.Add ¾ cup water and pressure cook for 4-5 whistles.
In a pan add 1 tsp ghee and 3 tsp oil.Add 1 slit green chili, grated ginger, peppercorns, and cumin seeds.Add few cashew bits, asafoetida, and curry leavesSaute well till the cashew turns golden brown.
Now add the cooked moong dal and mix well.Add the soaked sago to this.Add salt as needed.Now add 1 cup of water to this and mix well.
Add ½ tsp turmeric powder.Soaked sago gets cooked fast.If needed add little more water.Cook for 3 minutes.
Drizzle 1 tsp of ghee towards the end.Mix well.Sago Pongal is ready.
Serve hot.
Notes:
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