Varagu rice kozhukkattai:
Millets are becoming trendy food and wholesome nutritious to all age category, nourishing dishes are prepared with millets.
Millet provides a host of nutrients, has a sweet nutty flavour, and is considered to be one of the most digestible and non-allergenic grains .
Kodo millet(vara gari si) kozhukkattai is very palatable and soft when compared with other varieties of kolukkattai. Excellent breakfast or dinner with poondu (garlic) chutney.
Kodo millet can be used in the place of raw rice in all dishes alternatively, the taste will be better when compared with rice.
Benefits of millets and Kodo millet:
All millet varieties show high antioxidant activity. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.
Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.Millet gets digested easily.
Kodo millet is known as varagu in Tamil. Its basically a digestion-friendly millet.It is rich in phytochemicals, that helps in reduction of cancer risks.It helps to reduce the body weight which is most needed for obese people.
It helps to overcome irregular period problems in women.It helps to reduce knee & joint pains.Also, it is good for diabetic people .
It reduces nervous disorders, especially in eyes.
Varagu rice (kodo millet)-1 cup
green chilli-3 nos
curry leaves-2 twig
Coconut grated-1/4 of a coconut
Moong dal-1 tbsp (optional)
Mustard seed-1 tsp
Urad dal-1 tsp
Cumin seed-1/2 tsp
1.Wash, drain water completely and coarse grind Kodo millet in a mixer for a minute or two, no need to soak (be careful,do not grind to a smooth paste which makes the kozhukkattai hard and sticky)
2.Half cook moong dal.
3.Chop Onion,curry leaves and green chillies.
4.In a thick bottom vessel add 3 cups of water, allow it to boil in high flame,add coarse ground kodo millet,reduce flame and cook soft by stirring occasionally (to make balls consistency).
5.Heat pan pour oil and temper with the above mentioned “To temper” ingredients, add chopped onion,green chilli and curry leaves, saute for 2 to 3 minutes in the low flame you will get the wonderful aroma, now add grated coconut and stir well switch of the flame.
6.Take a wide bowl add cooked Kodo millet,cooked dal and sauteed ingredients, add salt to mix it so as to coagulate well.
7.Make it into lemon sized balls, steam it in an idly pot or in a steamer for 5 minutes. All the ingredients added are pre-cooked so 5 minutes steaming is sufficient
8. Serve with red chilli chutney or garlic chutney.