Barnyard Millet is known as Kudhiraivali in Tamil, Jhangora in Hindi and Odalu in Telugu and Oodhalu in Kannada.
Millets are rich in B vitamins (especially niacin, B6 and folic acid), calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten.
So this is an appropriate food for patients intolerant to gluten causing celiac disease.

Kudhiraivali

Recipe
Ingredients
Kudhiraivali- 1 cup
Moong dal(paasi paruppu) – 1 cup
Water- 4 and 1/2 cups
Salt to taste
Grated ginger- 1tsp
Curry leaves- few sprigs
Ghee- 4-5 tbsps
Crushed pepper- 1 tsp
Crushed Jeera- 1 tsp
Cashewnuts- 1 tbsp
Hing- little

Method
Heat a heavy bottom pan. Add the millet and moong dal on a medium flame till you get a nice aroma

Cool and wash the millet and dal well. Add 4 and 1/2 cups of water, salt to taste, grated ginger, mix well and pressure cook for 4 whistles.

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Take out from the cooker. Add 2 tbsps of melted ghee and mix well.
Heat the remaining ghee in a pan. Add crushed pepper and jeera, hing, curry leaves and cashewnuts. Sauté till it becomes slightly golden brown and add it to the pongal. Mix well and serve hot with chutney and Gothsu.