Varagu Sadam

Ingredients

• - 1.5 cups kodo millet rice
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

1. Wash varagu: Wash 2 cups varagu arisi (kodo millet) under running water until water runs clear. Soak 20 minutes. Drain.
2. Cook millet: Pressure cook soaked varagu with 4 cups water and salt for 3-4 whistles until completely soft. Or cook in a pot with a 1:2.5 ratio of millet to water for 20-25 minutes.
3. Cool and fluff: Open cooker and fluff gently with a fork. Varagu cooks to a slightly sticky consistency like soft rice.
4. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
6. Add shallots and green chilli: Add 5 sliced shallots and 2 green chillies. Cook 4 minutes.
7. Add tempering to millet: Pour the sizzling tempering over the cooked varagu sadam. Mix gently.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Fold through gently.
9. Adjust salt: Taste and add salt as needed.
10. Serve: Varagu sadam is a nutritious millet rice substitute. Serve with any sambar, kuzhambu or raita.