Sorghum Pilaf aka Jowar Ghoogri | How to make Sorghum Pilaf aka Jowar Ghoogri

By Sanjeeta KK  |  12th Aug 2015  |  
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  • Sorghum Pilaf aka Jowar Ghoogri, How to make Sorghum Pilaf aka Jowar Ghoogri
Sorghum Pilaf aka Jowar Ghoogriby Sanjeeta KK
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

237

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About Sorghum Pilaf aka Jowar Ghoogri

Sorghum Pilaf aka Jowar Ghoogri is a delicious dish which is enjoyed by the people of every age group. The recipe by Sanjeeta KK teaches how to make Sorghum Pilaf aka Jowar Ghoogri step by step in detail. This makes it easy to cook Sorghum Pilaf aka Jowar Ghoogri in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Sorghum Pilaf aka Jowar Ghoogri at home. This amazing and mouthwatering Sorghum Pilaf aka Jowar Ghoogri takes few minutes for the preparation and 30 minutes for cooking. The aroma of this Sorghum Pilaf aka Jowar Ghoogri is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Sorghum Pilaf aka Jowar Ghoogri is a good option for you. The flavour of Sorghum Pilaf aka Jowar Ghoogri is palatable and you will enjoy each and every bite of this. Try this Sorghum Pilaf aka Jowar Ghoogri and impress your family and friends.

Sorghum Pilaf aka Jowar Ghoogri

Ingredients to make Sorghum Pilaf aka Jowar Ghoogri

  • 1 cup whole Sorghum
  • 1 cup chopped coloured Capsicum
  • 1 large onion
  • 3-4 garlic pearls
  • 3 green chillies
  • 2 tsp. oil
  • 1/2 tsp. sugar (optional)
  • Fresh coriander for garnish
  • Salt to taste
  • For the Seasoning- 1/2 tsp. cumin seeds
  • 1/2 tsp. turmeric powder
  • 2-3 cloves
  • 1 small bay leaf
  • 1 tsp. lemon juice

How to make Sorghum Pilaf aka Jowar Ghoogri

  1. Wash and soak Sorghum in water overnight.
  2. Add the Sorghum in a small vessel covered with a lid, place the vessel in a pressure cooker and cook it for about 7-8 whistles.
  3. Chop onion and the coloured capsicum into small cubes. Chop green chillies and crush garlic pearls with a knife or stone.
  4. Heat oil in a wok or kadai and splutter cumin seeds in it.
  5. Add cloves, bay leaf and crushed garlic in the oil and sauté for a second.
  6. Add chopped onion, capsicum, turmeric powder and cook on high heat for 3-4 minutes.
  7. Reduce the flame and add cooked Sorghum, salt and sugar in the wok and let it cook for 5-6 minutes.
  8. Turn the flame off and add chopped coriander leaves, lemon juice and serve this Jowar Ghoogari hot with poppadum or plain curd.

My Tip:

Cooked Sorghum can be stored in refrigerator for 3-4 days. Pack cooked Sorghum in an sir-tight container or cover the vessel with cling foil and refrigerate.

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