Recipe for Varagu arisi pulao. Kodo millet pulao. Have the benefits of millets everyday! Easy Varagu Arisi Biryani using soaked varagu rice / varagarisi.
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.
Varagu and Water
- 1 cup Varagu Arisi / Kodo Millet
- 2 cups Water
Main Ingredients
- 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
Veggies for Varagu Pulao
- 1 Potato, diced
- 2 Carrots, diced
- 1/2 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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: South Indian, Tamilnadu
Varagu and Water
- 1 cup Varagu Arisi / Kodo Millet
- 2 cups Water
Main Ingredients
- 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
Veggies for Varagu Pulao
- 1 Potato, diced
- 2 Carrots, diced
- 1/2 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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: South Indian, Tamilnadu
Find it online : https://www.kannammacooks.com/varagu-arisi-pulao/
Recipe for Nendram Pazham Bajji – Kerala Pazham pori – Ethakka appam – Banana Fritters. Many names but one sweet evening tea time snack.
Nendram Pazham Bajji or Pazham pori as its called in Kerala is an all time favorite snack of Malayalee’s. It is also called as Ethakka appam. This type of banana is called as Nendram in Tamil. This is a typical evening tea time snack. There are lot of shops in Coimbatore that sell this snack in the evening. Pazha bajji or sweet bajji as its called in Coimbatore is an extremely popular dish in the area. May be its due to its close proximity to Palakkad. My husband loves anything that has the flavor of bananas. May it be the banana muffins or the bajjis. Call it plantain fritters with pride to make you sound like a little Martha Stewart. Here is an awesome recipe for Nendram Pazham Bajji – Kerala Pazham pori – Ethakka appam – Banana Fritters. Many names but one sweet evening tea time snack.
Take two ripe nendram / ethakka plantain. Cut the top and the bottom of the plantain. Cut the plantain into half and peel the skin. Cut the peeled plantain into quarter inch strips. set aside.
Now lets prepare the batter. Take a bowl and add in the maida (all purpose flour), rice flour, salt, baking soda, sugar and turmeric. Take two cardamom pods and remove the seeds and grind the seeds in a mortar and pestle to a fine powder. Optional – you can also add a tablespoon of besan and a pinch of black sesame seeds. Add it to the bowl. Now add in the 3/4 cup of water. If the batter is very thick, start adding little water at a time. 2 tablespoons of water at a time. Add water carefully. Make sure the batter does not become thin. Mix well. The consistency of the batter is very important. It should be a thick batter so the batter adheres to the nendram.
Heat oil in a kadai till hot. Here is the consistency of the batter. The batter should nicely coat the plantain when dipped. Dip each strips of plantain in the batter and add it to the oil.
Fry the plantains until slightly golden on both sides.
Serve hot with tea or coffee.
Measurements Used – 1 Cup = 250 ml
- 2 Ripe Plantains (Nendram – Ethakka Variety)
- 1 cup Maida – All Purpose Flour
- 2 tablespoon Rice Flour
- 1 pinch of Baking Soda
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric powder for colour
- 1 pinch cardamom powder
- 1 tablespoon Sugar
- 3/4 cup (Approximately) Water for the batter
- 500 ml Vegetable Oil for frying
- 1 tablespoon besan (optional)
- 1/4 teaspoon black sesame seeds (optional)
- Take two ripe nendram / ethakka plantain. Cut the top and the bottom of the plantain. Cut the nendram pazham into half and peel the skin. Cut the peeled nendram pazham into quarter inch strips. set aside.
- Now lets prepare the batter. Take a bowl and add in the maida (all purpose flour), rice flour, salt, baking soda, sugar and turmeric. Take two cardamom pods and remove the seeds and grind the seeds in a mortar and pestle to a fine powder. Add it to the bowl. Now add in the 3/4 cup of water. If the batter is very thick, start adding little water at a time. 2 tablespoons of water at a time. Add water carefully. Make sure the batter does not become thin. Mix well. The consistency of the batter is very important. It should be a thick batter so the batter adheres to the nendram.
- Heat oil in a kadai till hot. The batter should nicely coat the plantain when dipped. Dip each strips of plantain in the batter and add it to the oil.
- Fry the plantains until slightly golden. Serve hot with tea or coffee.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Tea time snack
- Cuisine: South Indian, Kerala
