Take all your ingredients and chop the ginger finely. Wash the Varagu rice twice and keep it ready.

Heat a small pressure cooker with ghee and add pepper, jeera. Once the pepper starts splutters, add curry leaves.

Then add moong dal with ginger and saute for two minutes.

Add turmeric powder at this stage and mix well.After that add the washed Kodo millet in and fry it for a minute.

Add water and bring it to a boil.Now close the lid of the cooker and pressure cook it for four whistles in medium flame.

In the meantime, Heat a tadka pan with ghee.Once the ghee is heated, add cashews and fry it till golden brown.Add the ghee fried cashews to the Pongal once pressure released from the cooker and mix well. Transfer to a serving plate!