VARAGU ARISI KONDAKADALAI BIRIYANI / KODO MILLET CHICKPEAS BIRIYANI

Low carb foods have become the much needed change. With the variety of millets available in markets the choices of preperation’s have mulitipled. There is saying in Tamil “Unave Marundhu” which means food is the medicine. Millet which form the natural food category are rich source of fiber and regular consumption will definitely eradicate the use of medicines. 


Kodo millet / Varagu as become a staple rice substitute in idilies / dosas. Also delicious biriyani n flavored rices can be made using these millets which is in season now. Made this chickpeas biriyani with kodo / varagu millet for my Sunday lunch with some curried egg whites and mixed vegetable raitha!!


Rinsing them and soaking them is much important part as these are grown by Organic farmers (against pesticides) Pre soaking them for 30 mins and cooked in less than 10 mins. 



What you need:
Kodo millet – 1 cup, soaked for 30 mins and cooked in 2 and 1/2 cups water in a pressure pan for 10 mins and cooled.
Chick peas – 1/2 cup, soaked overnight and pressure cooked for 6 hisses
Onion – 1 medium sized, chopped
Tomatoes – 2 nos, chopped
Garlic – 3 pods, chopped 
Ginger – 1 tsp, chopped
Green chillies – 2 nos
Mint leaves- 1 handfull
Fresh coriander – 1 handfull
Red chilli powder – 1 /2 tsp
Garam Masala – 1/2 tsp
Salt as reqd
Cooking oil – 1/2 Tbsp
Lemon juice – 1/ tsp
Fried onions – 2 tbsp


How to make:
Make a coarse paste of green chillies, garlic n ginger.


In a deep pan heat oil, saute onion, add the ggg paste and saute until golden in color.


Now add tomatoes, salt, red chilli powder, garam masala and cook till they soften.


Add chick peas, 1/2 cup water and saute well. Add mint, coriander saute well, add cooked millet mix well turn to medium heat  once everything comes together add fresh coriander, lime juice, fried onions and serve hot with raita!!


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