Kichadi is one among the delicious breakfast in south Indian. First time I had in a restaurant in Chennai and then after I became a great fan of this kichidi. But I had Rava / Semolina kichidi, but now here I have made it with Kodo Millet / Varagarisi. The taste, texture and aroma remain the same as that of the rava, but compared with rava, the kodo millet is healthier. Goes well for breakfast and dinner. Let us move on to the recipe…
Taking my favorite to Angie’s Fiesta Friday #59
- Kodo Millet Rice – 1 ½ cup
- Mixed Vegetables (Carrot, Green peas) – ½ cup
- Split Greengram / Split Pasiparuppu – 2 tbsp
- Green chilies – 2 nos
- Onion – 1 no (small sized)
- Tomato – ½ no
- Cumin powder – ½ tsp
- Cumin seeds – ¼ tsp
- Mustard seeds – ¼ tsp
- Split Black gram – ¼ tsp
- Split Bengal gram / Kadala Paruppu – ¼ tsp
- Curry leaves- a string
- Oil – 2 tsp
- Ghee / Clarified Butter – 3 tsp
- Salt to taste
- Wash and soak the kodo millet rice / Varagarisi in a bowl with water for 20 mins.
- Peel and finely chop the onions and carrots.
- Finely chop the tomatoes and green chilies.
- Boil the carrot and green peas, drain it and keep aside.
- Boil the green gram / Pasiparuppu to the mashing consistency.
- Heat oil in a kadai, add in the mustard, blackgram, bengalgram, cumin seeds and curry leaves. Wait till they crackle.
- Add in the onions and cook till they turn transparent.
- Add in the tomatoes and cook till they become mushy.
- Add in the vegetables, green gram/pasiparuppu turmeric powder, salt and cook till the raw smell goes off
- Add in the kodo millet rice and pour 3 cups of water, check for salt, add a tsp of ghee, cover and let it boil.
- Now drizzle the ghee along the sides of the kichidi little by little and roll them with the spoon.
- Remove from the fire, when it comes to the consistency (rolls together on the kadai without sticking).
Note: Can follow the same procedure with rava / semolina and semiya / vermicelli. I have added green gram for improving the taste, but it’s optional. You could add cauliflower, potatoes and french beans for this recipe.