Tag Archives: varagarisi recipe

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.

Vegetarian meals – 5

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A very healthy combo, here I have prepared Mungbeans Rice with Kodomillet Rice and Sesame Chutney / Ellu Thuvayal.

MungBeans Rice - Combo

MungBeans Rice – Combo

Mung Bean KodoMillet Rice / Varagarisi Paasipayaru Sadham

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Already I have posted a recipe of this Mung Bean rice, but now this is another version. Here I have used Kodo Millet / Varagarisi instead of raw rice, the taste, texture was too good and this resulted in more health conscious than this Mung Bean Rice. A more healthy recipe and good for kids. Let us move on to the recipe…

Mung Bean Foxtail Millet Rice / Varagarisi Paasipayaru Sadham

Mung Bean Foxtail Millet Rice / Varagarisi Paasipayaru Sadham

Ingredients:

  • Kodo Millet Rice / Varagarisi – 1 ½ cup
  • Mung Bean – ¾ cup
  • Cumin seeds – 1 tsp
  • Mustard seeds – ¼ tsp
  • Chili powder – ¾ tsp
  • Cumin powder – 1 tsp
  • Ghee / Clarified Butter – 1 tbsp
  • Oil – 2 tsp
  • Salt to taste
  • Curry leaves – a string

Preparation:

  • Clean, wash and soak the Kodo millet for 15 minutes. Drain the water and keep it aside.
  • Pressure cook mung bean with water for 5 whistles.
  • Remove the lid and add the kodomillet rice with 3 cups of water. Let it boil.
  • Add in the turmeric, chili and cumin powder along with salt.
  • Heat ghee/clarified butter and oil in a tadka. Add mustard, cumin seeds and curry leaves. Wait till they crackle.
  • Pour it to the rice. Let it boil.
  • Again pressure cook for 3 whistles. Transfer it to a bowl.

Serve hot. This goes out well with thuvayal/thogayal (sesame thogayal) and vadagam.