I always love to cook healthy authentic and village style cooking, this recipe is one such type. Its and easy one pot cooking recipe with numerous nutritional value so do try for your lunch box. Since all have forgotten our traditional millets and have switched to white rice, I have made a delicious recipe using Kudo millet. Millets were out staple food in the previous generations, but with the replacement with white rice we have missed the numerous nutritional value provided by the millets. Do try this recipe and stay healthy
Ingredients (2 sevings) Cuisine – Indian, South Indian, Tamilnadu; Preparation time – 30 mins Cooking time – 15 mins
- Varagu (kodo millet) – 1 cup
- Toor dal – 1/2 cup
- shallots – 7-8 nos
- Garlic cloves – 4-5 nos
- Ghee – 2 tsp
- Tamarind – size of a gooseberry
- tomato – 1
- Green chilli – 1
- Mustard seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Fennel Seeds – 1/2 tsp
- Water – 3 cups
- Salt – 1 tsp (according to your taste)
- Turmeric powder – 1/4 tsp
- Asafoetida powder – 1/4 tsp
- Ingredients (For masala paste)
- Channa dal – 1 tsp
- Urad dal – 1 tsp
- Coriander seeds – 1/2 tsp
- Cumin Seeds- 1/2 tsp
- Fenugreek Seeds – 1/4 tsp
- Pepper corns – 1/4 tsp
- white seasame seeds – 1 tsp
- clove – 1
- poppy seeds – 1 tsp
- red chilli – 1 (add more if you want to spice up)
- coconut – 2 tbsp
- few curry leaves
Preparation
I have used a bowl of veggies containing carrot, beans, brinjal and raddish. You can use any vegetables of choice. I had grossly cut the vegetables.
Soak the millet and dal for 30 mins. Soak the tamarind in 60 ml of water and extract the juice.
Dry roast all the ingredients in the list for sambar paste using 1 tsp oil for 2 – 3 mins, till you get a nice aroma of spices. Do not burn the spices. Then grind them into smooth paste. I have used ammikal since I can get a thick nice paste using ammikal and I strongly believe taste enriches with tradition . You can also use a blender.
Keep a pressure cooker in medium flame and add 2 tsp ghee. Oil can also be used but ghee gives a nice aroma. When the Ghee gets heated up add mustard seeds, wait for the mustard seeds to splutter then add cumin seeds, fennel seeds, green chilli, garlic cloves , Shallots chopped, curry leaves and asafoetida powder. Give a gentle mix and wait for the onions to turn golden brown in color
Add the chopped tomatoes and cook open for 2 mins. When the tomatoes are cooked half add 1 cup of water and add the chopped vegetables.
Add turmeric powder and Salt according to your taste. I use rock salt for most of the dishes. Here I have used 1 tsp of rock salt which is sufficient. Close cook the vegetables for 2-3 mins.
Add the ground masala paste and mix well. Add the tamarind extract. When it starts to boil add the soaked and drained millet and dal. Add 2 cups of water. The water ratio is very important in cooking the millets. Let it cook for 4 – 5 whistles. After whistle stops gently mash the rice if needed. If you want to be little semi- solid boil half cup of water and mix it.
Varagu Sambar Sadham tastes good simply with appalam and pickle. Do try this health recipe.
Health Benefits
Varagu (Kodo Millet) offers numerous health benefits. It is good for digestion. improves the nervous system. It regulates the cholesterol level and good for the cardio vascular system. It controls blood sugar levels and prevents obesity.
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The Sprouts 