Varagu arisi upma with step by step photos and explanation.
What is millets?
Millet are the group of highly variable small seeded grasses. widely grown around the world as cereal crops or grains forfodder and human food.The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa (source wiki )
Millet is tiny in size and round in shape and can be white, gray, yellow or red. The most widely available form of millet found in stores is the hulled variety, although traditional couscous made from cracked millet can also be found. The term millet refers to a variety of grains, some of which do not belong to the same genus. , millet is a grain that should also be included on your list of heart-healthy choices because of its status as a good source of magnesium. (source Google)
The below picture is the Varagu Arisi / Kodomillet.
Preparation Time : 10 minutes
Cooking time : less than 20 minutes
Servings – 3 people.
Varagu Rice – 3/4 cup
Mixed vegetables – 1/2 cup
salt – as required
red chilly – 3 nos
hot water – 2 cup + 1/4 cup
ginger – 1 tsp grated.
Mustard seeds – 1 tsp
Urad dal – 1 tbsp
oil – 1 tbsp
curry leaves – few to temper
Finely chop the vegetables, i have used onion, yellow pepper few beans, carrot and potato. If u like you can use Tomato too , Heat the kadai and pour the oil once hot add the mustard seeds once cracked add the urad dal , then add the red chilly or green chilly , then add mixed vegetable. saute it for a minute.
Cook the vegetable in the medium flame till its half cooked Mean while boil the water. Once the vegetables are half cooked, add the salt and varagu rice(kodo millet recipes) , and mix well, once everything blend, add the 2 cup of hot water and mix once again. keep the flame in the medium and close the kadai.
wait for 10 minutes and open the lid, you can see the cooked Upma, if not wait for 5 more minutes and open , just give a nice mix,.. Yes your upma are ready.if u feel still the upma is not cooked then add the 1/4 cup of hot water again and keep the flame in the medium. then open and see the cooked upma . Just serve it with Coconut chutney / other chutneys or sambhar
- I would suggest to try this upma with Varugu, samai or kudraivalli millet than kambu or thinai.
- You can avoid the Onion completely and can make no onion and no version of upma.
- Hot water gives the cooking of upma much more easier,
- If u are trying with other Millet varieties the water ratio may differ.
- It stayed good till night .