Kodo Millet Recipe – Authentic Indian Varagu Vegetable Pulao

Last Updated on 1 month by Neha Deshmukh

Kodo Millet Recipe – Authentic Indian Varagu Vegetable Pulao

Hey everyone! If you’re looking for a healthy, flavorful, and surprisingly easy Indian meal, you’ve come to the right place. I’m so excited to share my recipe for Varagu Vegetable Pulao – a comforting dish made with kodo millet (varagu) and a medley of fresh veggies. It’s a family favorite, and I think it’ll quickly become one of yours too!

Why You’ll Love This Recipe

This isn’t just another pulao recipe. It’s a celebration of simple ingredients and wholesome goodness. Kodo millet is an ancient grain packed with nutrients, and pairing it with colorful vegetables and aromatic spices makes for a truly satisfying meal. Plus, it’s ready in under 30 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to make this delicious Varagu Vegetable Pulao:

• 1 cup Varagu (Kodo millet) – about 170g
• 1.5 cups Water – 360ml
• 1 cup Mixed vegetables (Chopped Carrot, beans, green peas) – about 150g
• 1 Onion – medium sized
• 1 teaspoon Ginger garlic paste
• 2 Green chilli – adjust to your spice preference
• 12 Mint leaves – roughly chopped
• Salt – to taste
• 3 tablespoons Ghee plus oil mixed
• 1 inch Cinnamon
• 1 teaspoon Fennel seeds (soambu)
• 1 Biryani leaf

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pulao turns out just right:

• Varagu (Kodo Millet) – A Nutritional Powerhouse: This little grain is a fantastic source of fiber, protein, and essential minerals. It’s naturally gluten-free and has a mild, nutty flavor. You can find it at most Indian grocery stores or online.
• Mixed Vegetables – Seasonal Choices & Regional Variations: Feel free to get creative with your veggies! I love using carrots, beans, and peas, but you can also add potatoes, cauliflower, or even bell peppers. Using seasonal vegetables always gives the best flavor.
• Unique Spice Blend – Cinnamon, Fennel & Bay Leaf: This combination might seem unusual, but trust me – it works! The cinnamon adds warmth, the fennel seeds a subtle sweetness, and the bay leaf a lovely aroma.
• Ghee & Oil – The Traditional Flavor Base: Using a mix of ghee and oil gives you the best of both worlds – the rich flavor of ghee and the higher smoke point of oil. If you prefer, you can use all ghee or all oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a small pressure cooker with the ghee and oil mixture.
2. Add the cinnamon stick, fennel seeds, and bay leaf. Let them sizzle for a few seconds until fragrant – be careful not to let the fennel seeds brown.
3. Add the chopped onion and sauté until golden brown. Then, stir in the ginger-garlic paste and fry for about a minute until you can really smell the aroma.
4. Now, add the chopped mixed vegetables and mint leaves. Fry for 2 minutes with a pinch of salt – this helps them soften slightly.
5. Add the washed and drained kodo millet to the mixture. Let it dry slightly for a minute or two.
6. Pour in the water and add salt to taste. Bring everything to a boil.
7. Pressure cook for 1 whistle on medium flame, or about 12 minutes on low flame if you’re not using a whistle.
8. Once the pressure has released naturally, fluff the pulao with a fork and serve hot!

Expert Tips

• Don’t skip the step of sautéing the onions and ginger-garlic paste – this is where a lot of the flavor comes from.
• Washing the varagu before cooking helps remove any bitterness.
• Adjust the amount of water depending on the type of kodo millet you’re using.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: If you like things spicy, add an extra green chilli or a pinch of red chilli powder.
• Festival Adaptation (Navratri/Vrat Friendly): Omit the onion and garlic for a vrat-friendly version. You can add grated ginger instead. My grandmother always made it this way during fasting periods!

Serving Suggestions

This Varagu Vegetable Pulao is delicious on its own, but it’s even better with a side of onion raita. A simple cucumber salad also complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Varagu and what are its health benefits?

Varagu, or kodo millet, is an ancient grain that’s incredibly nutritious. It’s a good source of fiber, protein, iron, and potassium. It’s also gluten-free and easy to digest.

Can I use other millets instead of Kodo Millet?

Yes, you can! Foxtail millet (tenai) or little millet (kutki) would be good substitutes, though the cooking time might vary slightly.

What vegetables work best in this pulao?

Really, any vegetables you like! Carrots, beans, peas, potatoes, cauliflower, and bell peppers all work well.

Can I make this recipe in a pot instead of a pressure cooker?

Absolutely! Just increase the cooking time to about 20-25 minutes, or until the varagu is cooked through and the water is absorbed.

How can I adjust the spice level of this pulao?

Add more or fewer green chillies, or a pinch of red chilli powder, to adjust the spice level to your liking.