The great poet of ancient times, Avvaiyar wrote about the use of millets during the chola age itself. Millets were a staple food for Tamilians and was eaten everyday. Here is the story about varagu / kodo millet written by Avvaiyar. She writes, A guy named Velur Boodhan gave food with much love to the very hungry Avvaiyar. He had made and served Varagu Rice and Brinjal stir fry. Along with that he also served a foamy frothy fermented butter milk. The food was so good and so worthy, that in return, it would be fair to give the whole world to him.
“வரகரிசிச் சோறும், வழுதுணங்காய் வாட்டும், முரமுரெனவே புளித்த மோரும், – திரமுடனே புல்வேளூர்ப் பூதன் புரிந்து விருந்து இட்ட சோறு எல்லா உலகும்பெறும்”.
வேளூர் என்ற ஊரில் வாழ்ந்த பூதன் என்பவன் விரும்பி அளித்த விருந்தை வியந்து பாடிய பாடல் அது. சாதாரண வரிகரிசிச் சோறு; கத்தரிக்காய்ப் பொரியல்; மிகவும் புளித்த மோர். இவ்வளவுதான் அந்த விருந்து! இந்த விருந்துக்கு ஈடாக உலகம் முழுவதையும் தந்தாலும் தகும் என்கிறது பாடல்.
So there is astonishing proof that millets was cultivated and consumed by people of the deccan centuries ago. Millets are gluten free, highly nutritious, has respectable amount of protein and fiber. Lets get into the kitchen and get a piece of Avvayars meal. Shall we? Here is how to do an excellent Varagu Arisi Pulao – Kodo millet pulao. What do you call it? Varagu Arisi Pulao or Varagu Arisi Biryani?
Wash the millet in running water 2-3 times. Soak the millet / varagarisi in water before starting to cook. Set aside.
Heat ghee or vegetable oil in a pan and add in the cinnamon, cardamom and cloves. Add in the sliced onions and fry till soft.
Add in the slit green chillies and ginger garlic paste. Fry till the ginger garlic paste is fully cooked and dry. It will take about 3-4 minutes in medium flame.
Add in the chopped veggies, mint leaves and salt. Fry for a minute. Add in the water and let the water come to a boil. I used one cup of varagu rice / millet for the pulao. So I need 2 cups of water.
Once the water is boiling, add in the varagu rice / millet and mix well to combine. Cover the pressure cooker and cook for 3 whistles. You can do the same in rice cooker too. If using pressure cooker, switch off the flame after 3 whistles and wait for the whistle to release naturally.
Varagu Pulao is ready.
Enjoy with a side dish of vegetable kurma.
- 1 cup Varagu Arisi / Kodo Millet
- 2 cups Water
- 3 teaspoon Ghee or Vegetable Oil
- 2 inch piece Cinnamon
- 3 cardamom
- 3 cloves
- 1 Onion, sliced
- 4 green chillies
- 2 tablespoon ginger garlic paste
- 3-4 springs mint leaves
- 1 teaspoon salt
- 1 Potato, diced
- 2 Carrots, diced
- ½ cup fresh peas
- Wash the millet in running water 2-3 times. Soak the millet / varagarisi in water before starting to cook. Set aside
- Heat ghee or vegetable oil in a pan and add in the cinnamon, cardamom and cloves. Add in the sliced onions and fry till soft.
- Add in the slit green chillies and ginger garlic paste. Fry till the ginger garlic paste is fully cooked and dry. It will take about 3-4 minutes in medium flame.
- Add in the chopped veggies, mint leaves and salt. Fry for a minute. Add in the water and let the water come to a boil. I used one cup of varagu rice / millet for the pulao. So I need 2 cups of water.
- Once the water is boiling, add in the varagu rice / millet and mix well to combine. Cover the pressure cooker and cook for 3 whistles. You can cook the pulao in rice cooker too. The water ratio remains the same for rice cooker too. If using pressure cooker, switch off the flame after 3 whistles and wait for the whistle to release naturally.
- Varagu Pulao is ready.
The post Varagu Arisi Pulao – Kodo Millet Pulao appeared first on Kannamma Cooks.
