Varagu arisi upma/Kodo Millet upma

Gear up for lot of changes in Enveetu Kitchen’s cooking style. You are going to see a lot of Millets here. Yes, after finding a bag of Varagu arisi @ Al Adil here, i m so experimenting with this humble grain. It was Varagu arisi Venpongal previously and now today i m bringing you upma. The most hated breakfast recipe in most of the house-hold. Hey, but when made with proper ingredients it also tastes good. I made this varagu upma for our breakfast yesterday. i added just 2 veggies, but feel free to add veggies of your choice.  I served it with Masoor dal for my family and myself with curd for my lunch. It tasted good with both the condiments, but i would recommend curd. The spicy upma paired well with mild curd.

1 cup varagu arisi/Kodo Millet
2 nos medium-sized onion, chopped
2 cloves of garlic, chopped
1 medium-sized carrot, grated
3 nos green chilies, slited lengthwise
1/4 cup frozen peas
1/2 tsp freshly pounded coriander powder
Salt to taste

2 tsp groundnut oil
1/2 tsp mustard seeds
Hing and turmeric, two pinches each
A sprig of curry leaf

  • Dry roast the varagu arisi in a kadai/pan until they turn slightly brown. The grains will flower up and become bit crisp, this helps in getting a fluffy upma. Transfer the roasted grains in to a separate plate.
  • In the same pan, heat oil given under “tempering”. Splutter mustard seeds, add hing, turmeric and curry leaves.  Saute for a minute.

  • Next add chopped onions and garlic. Saute until onions turn translucent. Add frozen peas and grated carrots to this and saute for 2 minutes. 
  • Add 2.5 cups of water and salt. Let the water come to a rolling boil, add the roasted varagu arisi to this,  mix well. Cover and cook for 12-15 minutes in a medium  flame or until the varagu arisi is completely cooked.

  • When it is done, remove the cover,  add the coriander powder mix well and cook until the liquid is almost absorbed and the upma is fluffy.
  • Serve hot garnished with fresh coriander leaves, along with plain curd.