|Kodo Millet (varagu) pulao-brinjal raita-salad-potato curry|
Wash, peel the skin and chop carrots and potato into small pieces. Finely chop beans and keep it aside. Thinly slice onions and slit green chillies. Peel the skin and finely chop ginger.
Heat oil in a pressure pan or any heavy bottomed pan, add cumin seeds, cinnamon, cloves and bay leaf.
When cumin seeds sizzles, add onions, ginger, green chilli and curry leaves.
When onions become transparent, add all the vegetables, turmeric powder, coriander powder and salt needed.
Mix well, sprinkle water and cook covered for 2-3 minutes.
Now add the washed millet, 1 1/2 cup of water and bring it to boil. Check for salt. If required add at this stage. Cook covered.
When almost all the water has evaporated, add curd, mix well and cook covered for a few more seconds. (Millet has a tendency to become dry, so I have added a little curd to prevent that).
Once done, switch off the heat and let is sit for 5 minutes. Then open the lid and fluff it with a fork.
Garnish with finely chopped coriander leaves and roasted cashew nuts.
Serve hot with any raitha (pachadi) or papads or any onion tomato gravy.
I had it with my most favorite smoked brinjal pachadi, salad and potato curry.
Notes – You can use samai or kuthiraivali instead of varagu. Follow the same method. You can make this pulao in pressure cooker or pressure pan without the whistle. You may also add vegetables like cauliflower, broccoli, sweet corn etc.
Check out more Millet Recipes