Saturday, January 2, 2016

Kodo Millet / Varagu Arisi Upma ~ Day - 2

This is a healthy twist from a traditional Arisi Upma recipe that calls for broken rice grits.  You cannot tell the difference in taste and you will not miss the rice.  Lately, I have incorporated millet in my daily diet instead of rice.  It is gluten free and diabetic friendly too.

Kodo Millet (Hindi:Kodon/Kodra; Telugu:Arikelu; Kannada:Harka; Malayalam:Koovaragu)
Preparation time: 5 min
Cook time: 25 min
Serves: 4 people

Kodo Millet / Varagu Arisi - 1 cup
Toor dal - 4 tbsp
Black peppercorn - 1 tbsp
Cumin seeds - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 2 tsp
Red Chili - 2, broken
Freshly grated coconut - 2 tbsp
Asafoetida - 1/4 tsp
Curry leaves - few
Oil - 4 tsp
Water - 2 1/2 cups
Salt - to taste

  1. Coarsely grind the toor dal, black peppercorn and cumin seeds in a blender.  Mix it with kodo millet and keep it aside.
  2. Heat oil in a large non stick skillet or kadai.
  3. Splutter mustard seeds.  Add curry leaves,asafoetida, urad dal and red chilies.  Fry until golden brown.
  4. Add water and bring it to a boil.  Add the grated coconut and salt.  Mix well.  Reduce the heat.
  5. Now add the kodo millet and dal mixture.  Mix thoroughly to combine.
  6. At this point you can cover with tight lid and cook until the water is absorbed for about 15 minutes.
  7. Or, you can transfer the millet mixture into a pressure cooker and cook for 3 to 4 whistles. 
  8. Once done, add a tsp of ghee and give it a good stir. This is purely optional.
  9. Serve hot with coconut chutney or lemon pickle.

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