Varagu Kanji recipe | Kodo millet porridge

Varagu kanji, kodo millet porridge is a healthy way to kickstart your day with millets. Step by step photos.

Kodo millet (Tamil: Varagu; Hindi: Kodra;  Telugu: Arikelu; Kannada: Harka) is one of the millets I got from India this time. I am just experimenting easy millets recipes for breakfast.

Saw a recipe in a magazine, got an idea and I made this kanji just similar to vendhaya kanji we make with coconut milk. But here I have made it with low fat fresh milk instead coconut milk.

Since garlic cooked in milk is good for health, with this healthy millet, this makes an excellent healthy breakfast. Kodo millet is a great substitute to rice.

With lots of nutritional values, fiber, it keeps us full for longer time. And just a quarter cup makes a lot of kanji too in a jiffy. Why not try this for a day’s breakfast and stay health.

My tip for washing millets, use a large metal strainer. It is easier that way to drain water without losing the grains.

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Varagu Kanji recipe

Varagu kanji recipe (Kodo millet) porridge is perfect for breakfast to kick start your day healthy and provide energy for the day.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• ½ cup Varagu / foxtail millet
• 1 cup Milk
• ½ cup Water
• 4 flakes Garlic
• ¼ teaspoon Pepper powder
• Salt
• Curry leaves -few

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Instructions

• Wash the millet once and in a small pressure cooker, add it with milk, water and peeled garlic.
• Pressure cook in medium flame for 4 whistles. Once done, mash it well.
• Add more water or milk and salt. Bring to boil and continue until you get the desired consistency.
• Keep stirring in between now and then. Add pepper lastly and switch off the stove.

Notes

• Adjust water and milk amount as per your need. But 1 cup milk is must.
• You can add coriander leaves instead curry leaves too.
• Instead of garlic, if you want it satvik, avoid it, cook with a pinch of hing/ asafoetida and later temper with mustard, green chilli and more hing.

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Stepwise photos

1. First, wash the millet once and in a small pressure cooker, add it with milk, water and peeled garlic.

2. Pressure cook in medium flame for 4 whistles. Once done, mash it well.

3. Add more water or milk and salt. Bring to boil and continue until you get the desired consistency. Keep stirring in between now and then. Add pepper lastly.

I would like to have varagu kanji as such. But if you want, you can have it with a dash of pickle or kara kuzhambu/ vathal kuzhambu.