Tamarind varagu rice | Varagu puliyodharai | Kodo millet tamarind rice

Cuisine Style: Ancient Tamil Nadu | Cooking Time: 20 minutes | To Serve: 3 | Type : Siru dhaniyam Breakfast, Weight loss & Easy diabetic recipes | Take with : Coconut Chutney, pickle

Ingredients

• Varagu [kodo millet] – 2 small cups
• Water – 3 cups
• Tamarind puree – ¼ cup [Soak gooseberry size tamarind in hot water and extract]
• Roasted peanuts – ¼ cup
• Dry red chilli - 1
• Curry leaves – 1 spring
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tbsp
• Bengal gram – ½ tbsp
• Urad dal – ½ tbsp
• Asafetida a pinch
• Oil – 1 tbsp
• Salt to taste
• Gingelly oil – 1 tbsp

Roasting & grinding ingredients

• Fenugreek – ½ tbsp
• Coriander seeds – 1 tbsp
• Peppercorns - 5
• Sesame seeds – 1 tbsp
• Dry roast all ingredients and grind to fine powder or coarsely grind.

Preparation

• Wash & soak varagu arisi for 15 min. Then boil in a pressure cooker for 3 whistles. Then spread over the plate to cool.
• Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal and roasted peanuts sauté gently.
• Add dry red chilli, curry leaves, asafetida, fenugreek & turmeric powder mix well.
• Then add salt, coriander and pepper powder mix well & add tamarind puree mix well leave it for boil.
• When boiling then add jaggery mix well & let it thick. Then add varagu rice mix well.
  Finally add sesame powder, gingelly oil mix well & cut off heat serve hot.

Varagu puliyodharai

Kodo millet tamarind rice