Saturday, 3 October 2015


This is a naivedhyam offered to God Ganesh during Shri Vinayakar Sathurthi.
loved by all devotees; a very easy,  quick recipe that everyone make.

Let us learn about the preparation of the yummy kolukkattai within ten minutes.


Raw rice flour ( I used Nala Brand raw rice flour here.)
urad dal one spoon
channa dal one spoon
curry leaves finely chopped
onion finely chopped one cup
coriander leaves finely chopped
mustard seeds one spoon
ginger finely chopped one spoon
asafoetida one pinch
green chilly one finely chopped
red chilly one broken
salt as required
water required
cooking oil one tablespoon
gingelly oil one spoon


Allow to boil the water with required salt and one spoon gingelly oil.

Heat the cooking oil in a separate pan and add mustard seeds, urad dal, channa dal, onion, curry leaves, red chilly, green chilly,ginger, coriander leaves.

Saute a while and add asafoetida.

Allow to fry the onions turned into golden brown.

Add boiled water into the dry raw flour and mix well in order to get a non sticky and soft dough.

Transfer the fried items into the dough and incorporate them mixed well into the dough.

Make them into round balls and flat tgem with fingers to elongated shape.

Spread the wet white towel on the idli mould.

Keep all the elongated finger printed shapes on the cloth as shown in the image.

Steam them for ten minutes and collect them in a dry plate.

Yummy kolukkattais are ready to enjoy.

This is a suitable dish to be served in the evening of monsoon or rainy days along with tea.



Barnyard millets are of high nutritional contents and high fibre contents. It is also packed with vitamins and minerals. It is a full potential millet to combat with mal nutrition.
It has been becoming very familiar with kongu folks since this millet is six times more nutritious than wheat rich in protein, fiber, minerals like calcium, phosphorous and iron compared to other grains.
It is called as kuthiraivaali millet in tamil, odalu in telugu and Jhangora in hindi. It is a fastest growing millet of all the millets and harvested in sixth week. It is cultivated when paddy crop fails. It is cultivated in India, Japan, and China.
Barnyard millet or kuthiraivaali has low glycemic index and thus helps in treatment with type 2 diabetes, heart related problems, anaemic, mensural disorders.
How to cook kuthiraivaali pongal with coconut chutny?


Barnyard millet one cup
moong dal half cup
Cashews sliced one tablespoon
Cumin seeds one spoon
Pepper one spoon
Salt as required
Curry leaves one spig
green chilly one or two
ginger grates one spoon


Clean and wash the barnyard millet and moong dal.
Add three cups of water.
Heat the pressure pan with cooking oil and little ghee.
Add cumin seeds, pepper, green chilly,  ginger grates,  curry leaves and finally cashews.
Transfer the millet and moong dal mix with measured water.
Add required salt and allow to boil
Check the taste of salt and close the lid and put the whistle.
Allow one whistle and simmer it.
Switch off the flame and keep aside to cool.
After seven minutes,  open the lid and pour ghee and mix well.
Yummy kuthirauvali pongal is ready to serve with coconut chutny.

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