millet curd rice

Varagu thayir sadam recipe, Millet curd rice

Varagu thayir sadam/ Kodo millet curd rice is a very simple, delicious and healthy comfort food  prepared by adding curd, milk/water and tempering to cooked varagu/ Kodo millet. Yes you heard that right!! A regular curd rice made much healthy by replacing white rice with kodo millet/ Varagu which is a storehouse of nutrients. Yes kodo millet is a millet variety which is gluten free, easy to digest, a good source of vitamins rich in anti oxidants and dietary fiber. Then why not use millets in daily cooking as it has so much health benefits? I hear many of them already say yes!
varagu thayir sadam

Now back to the recipe! As mentioned earlier you can add milk along with the curd instead of water as it tastes delish and also helps maintain the consistency. But if you are packing this for lunch on sunny day then should certainly avoid milk and add water while mixing. In this recipe I have added both milk and water equally. The measurement of milk mentioned is just guidance you can add it according to the consistency you like. Serve this millet thayir sadam with mor milagai and vadu maangai which is heaven made combination or a simple potato roast will do the job. Speaking of vadu I made vadu maanga pickle at home and hope to post the recipe in near future as the season is almost over. So let’s get to the making of Kodo millet curd rice!

Do you like millet? Then check these out!!

Varagu thayir sadam recipe, Millet curd rice
Serves 2
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1. Varagu/ Kodo millet – ½ cup
  2. 2. Water – 1 ¼ cup (for cooking)
  3. 3. Curd – ½ cup
  4. 4. Milk – ¼ to ½ cup
  5. 5. Salt- to taste
To Temper
  1. 1. Mustard seeds – ½ tsp
  2. 2. Urad dal- 1 tsp
  3. 3. Dried red chilli – 1
  4. 4. Oil - 1 ½ tsp
  5. 5. Green chilli- 1
  6. 6. Ginger- ½ tsp (chopped)
  7. 7. Curry leaves – a spring
  8. 8. Chopped cilantro- 1 tbsp (optional)
  9. 9. Grated carrot – 1 tbsp (optional)
  10. 10. Hing- a pinch
Note
  1. * 1 cup = 235 ml
Instructions
  1. Wash varagu/ kodo millet and soak it in water for 10 minutes. After 10 minutes drain the water and keep it aside.I soak kodo millet because I wanted it cook mushy.
  2. Now in a pan/ pot add 1 ½ cups water and washed kodo millet/ varagu. Cook the varagu with lid on in low to medium flame until fully cooked. This should take about 10 minutes. After 10 minutes remove the lid and the varagu should be fully cooked. Put off the flame. Let the cooked varagu become warm.
  3. Transfer the cooked varagu/ kodo millet to a bowl to it add curd. Now add milk/water also to it. Adding milk adds taste to this dish and also helps maintain the consistency when packed in lunch box. I have added more water and less milk in this recipe. But you can add milk/water according to your liking. If you don't like milk you can add just water.
  4. Heat oil in a small pan, add mustard seeds, when it splutters add urad dal when it turns golden brown add dry red chili, chopped green chilli, chopped ginger, hing and curry leaves. Switch off the flame. Pour th etempering over the cooked varagu / millet mixture. Now mix this well. Garnish it with chopped cilantro and grated carrot. Serve it with pickle.
Sandhya's recipes https://www.sandyathome.com/

How to make Varagu thayir sadam with step by step images


  1. Wash varagu/ kodo millet and soak it in water for 10 minutes. After 10 minutes drain the water and keep it aside.I soak kodo millet because I wanted it cook mushy.
  2. Now in a pan/ pot add 1 ½ cups water and washed kodo millet/ varagu. Cook the varagu with lid on in low to medium flame until fully cooked. Keep an eye on the millet every now and then as it might get burnt. This should take about 10 minutes. After 10 minutes remove the lid and the varagu should be fully cooked. Put off the flame. Let the varagu become warm.
  3. Transfer the cooked varagu/ kodo millet to a bowl to it add curd. Now add milk/ water also to it. Adding milk adds taste to this dish and also helps maintain the consistency when packed in lunch box but you can avoid it if you don’t like it.
  4. Heat oil in a small pan, add mustard seeds, when it splutters add urad dal when it turns golden brown add dry red chili, chopped green chilli, chopped ginger, hing and curry leaves. Switch off the flame. Pour the tempering over the varagu/ millet mixture. Now mix this well. Garnish it with chopped cilantro and grated carrot. Serve it with pickle.
    millet thayir sadam

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*