Sorghum Pilaf aka Jowar Ghoogriby Sanjeeta KK

  • Sorghum Pilaf aka Jowar Ghoogri, How to make Sorghum Pilaf aka Jowar Ghoogri
Sorghum Pilaf aka Jowar Ghoogriby Sanjeeta KK
  • Sorghum Pilaf aka Jowar Ghoogri (45 likes)

  • By Sanjeeta KK|
    Last updated on Mar 23rd
  • Prep Time0mins
  • Cook Time30mins
  • Serves3People
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


  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.