Tag Archives: tamilian breakfast

Kodo Millet Kichadi / Varagarisi Kichadi

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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 Kichadi / Varagarisi Kichadi

Kodo Millet Kichadi / Varagarisi Kichadi

Ingredients:

  • 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

Preparation:

  • 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).

Serve hot with Sambar and Chutney.

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.

Thinaiarisi Ven pongal recipe / Foxtail millet Khara pongal recipe / How to make ven pongal with millets

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Already I have posted a recipe for Venn Pongal and now it’s time to thing something innovative with this Venn pongal, so I have induced Thinaiarisi / Foxtail millet instead of rawrice. The taste was good with the same aroma, but the texture was something different (good) from our traditional and authentic Venn Pongal. This Foxtail millet is commonly known as quinao.

Venn Pongal with Thinaiarisi / Quinoa

Venn Pongal with Thinaiarisi / Quinoa

Ingredients:

  • Thinai arisi / Foxtail millet / Quinoa – 1 cup
  • Moong dal – ½ cup
  • Cumin seeds – 1 tsp
  • Black peppercorns – 1 tsp
  • Salt to taste
  • Ghee / Clarified Butter – 1 ½ tbsp
  • Curry leaves – a string

Preparation:

  • Clean and wash the Thinai arisi / Foxtail millet. Drain it and keep aside.
  • Take 4 cups of water in heavy bottomed vessel, allow it to boil.
  • Heat ghee in a kadai, fry the mung dal till the raw smell goes off.
  • Boil the moong dal in water, it should be in mashing consistency.
  • Once boiled, add in the Thinai arisi / Foxtail millet. Wait till it halfboil.
  • Once halfboiled, add in the moong dal. Allow it boil together.
  • Heat ghee in a tadka, add in the cumin seeds, peppercorns and curry leaves. Wait till they crackle.
  • Add them to the millet and continue boiling in medium flame.
  • Transfer them to a bowl , once boiled.

Serve hot with Sambhar and Chutney.

 

Kadala Curry / Chickpea curry

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Kadala curry is a very popular and traditional dish of Kerala. Kadala curry and puttu are made for each other. Also this kadala curry goes out well with appam, idiyappam, poori and chapatti. This Kadala curry is made Black channa / Black Chickpeas. It is easy and simple to prepare. Let us check out the recipe.

Kadala curry / Chickpeas curry

Kadala curry / Chickpeas curry

Ingredients:

  • Black chickpea / Black channa / Black Kondakadalai – 1 cup
  • Ginger –garlic paste – 1 tbsp
  • Onion – 2 nos
  • Tomato – 1 no
  • Grated coconut – 4 tbsp
  • Fennel – 2 tsp
  • Cumin – 1 tsp
  • Star Anise – 1 no
  • Cinnamon – 1 inch bark
  • Cardamom – 1 no
  • Cloves – 3 nos
  • Red chilli – 1 no
  • Green chilli – 1 no
  • Coconut oil – 1 tbsp
  • Curry leaves – a string
  • Coriander powder – 2 tsp
  • Chilli powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Asafoetida – a pinch
  • Mustard seeds – ¼ tsp

Preparation:

  • Soak Channa overnight and pressure cook them in the morning.
  • Slice onions, green chilli and chop tomatoes.
  • Dry roast all the spices and coconut till the raw smell goes off and grind them by adding little water.
  • Heat oil in a kadai. Put mustard, curry leaves. Wait till they crackle.
  • Put the thinly sliced onions and fry till they become transparent.
  • Put the tomatoes and fry till they become mushy.
  • Put turmeric powder, ground masala and sauté them till the raw smell goes off.
  • Put in the channa, salt, coriander powder, asafoetida and chilli powder, give them a stir and pour the leftover water used for boiling channa.
  • Cover with the lid. Wait till the gravy gets thicken and the oil separates.
  • Garnish with coriander leaves.