Kodo Millet Coconut Milk Pulao | Varagu Pulao Recipe is a wonderful, easy, and healthful recipe. The small grain called varagu or kodo millet contains a lot of vitamins, minerals, fibre, and protein. Depending on how it is polished, Kodo millet comes in a variety of colours ranging from brownish grey to white. To make this recipe, we can use either polished or semi-polished kodo millet. This dish is a fantastic one-pot recipe that’s perfect for kids’ lunchboxes.
Ingredients
- 1 Cup Kodo millet
- 1 Cup Coconut Milk
- 1/2 cup Green Peas, Beans, carrot
- 1 tbsp Ginger Garlic Paste
- 4 Green chilli
- 1 Onion
- 1 Cloves
- Bay leaf
- Cardamom
- Cinnamon
- Ghee, Oil
- Salt
Directions
- Wash and soak Kodo Millet for 20 to 40 mins.
- Chop Vegetables, Onion, slit green chilli and keep them ready.
- Add oil / ghee in a pot and temper with cloves, bayleaf, cardamom and cinnamon.
- Once they sizzle add onion, green chilli, ginger garlic paste and saute till its raw smell disappears.
- Then add vegetables and saute them for a few minutes.
- Add soaked and drained Kodo millets and give a stir.
- Dilute and add thick coconut milk with one cup of water and salt.
- Once it starts to boil reduce flame to medium low and cook for 6 to 8 mins.
- Then once the liquid gets absorbed, switch off the flame.
- Close it with the lid and leave it for 10 to 15 mins.
- Then puff it gently and serve hot with raita or gravy.
Kodo Millet Coconut Milk Pulao | Varagu Pulao Recipe
Kodo Millet Coconut Milk Pulao | Varagu Pulao Recipe is a wonderful, easy, and healthful recipe. The small grain called varagu or kodo millet contains a lot of vitamins, minerals, fibre, and protein.
⏲️ Prep Time
30 mins
⏲️ Cook Time
20 mins
🍴 Serves
2
🍽️ Meal
Lunch
Ingredients
- 1 Cup Kodo millet
- 1 Cup Coconut Milk
- 1/2 cup Green Peas, Beans, carrot
- 1 tbsp Ginger Garlic Paste
- 4 Green chilli
- 1 Onion
- 1 Cloves
- Bay leaf
- Cardamom
- Cinnamon
- Ghee, Oil
- Salt
Directions
- Wash and soak Kodo Millet for 20 to 40 mins.
- Chop Vegetables, Onion, slit green chilli and keep them ready.
- Add oil / ghee in a pot and temper with cloves, bayleaf, cardamom and cinnamon.
- Once they sizzle add onion, green chilli, ginger garlic paste and saute till its raw smell disappears.
- Then add vegetables and saute them for a few minutes.
- Add soaked and drained Kodo millets and give a stir.
- Dilute and add thick coconut milk with one cup of water and salt.
- Once it starts to boil reduce flame to medium low and cook for 6 to 8 mins.
- Then once the liquid gets absorbed, switch off the flame.
- Close it with the lid and leave it for 10 to 15 mins.
- Then puff it gently and serve hot with raita or gravy.
