Wednesday, 24 February 2016


The healthy open secrets behind Varaghu rice consumptions are:
Varagu rice is gluten-free and packed with vitamins and minerals.
High in Nutrition which is good for children.
High fiber content.
Varagu rice helps hydrate your colon to keep your system regular and keep you from being constipated.
Digestion friendly.
Rich in photochemical, phytic acid, which lowers cholesterol, and phytate, and that helps in reduction of cancer risks.
High antioxidant activity.
Vargu Rice helps in controlling Blood sugar and Cholesterol.
Great energy source especially good for athletes.
Complete protein source when combined with legumes - ideal for a vegetarian diet.
Varagu rice consumption decreases Triglycerides and C-Reactive Protein.
Serotonin in the Millet calms and soothes the mood
Varagu rice acts as a Prebiotic feeding microflora in your inner ecosystem
Millet is full of nutrients your body needs, such as:
Magnesium, Fiber, Antioxidants,Tryptophan,Phosphorus,Calcium, Vitamin B and Manganese
It fights with obesity and diabetes

.......Google source

Let us make kodo millet pongal....


Kodo millet 200 gms
Moong dal 50 gms
Pepper two spoons 
Cumin seeds one spoon
Curry leaves half cup
Cashews split one tablespoon
Ginger grates one spoon
Green chillies cut halves two
Cooking oil one tablespoon
mustard seeds optional one spoon
Asafoetida half pinch optional
Salt required


Heat the small pressure cooker with cooking oil.
Add mustard seeds, cumin seeds, pepper, cashews, curry leaves and green chillies and ginger grates.
Fry them for a while.
Add kodomillet and moongdal mix into the cooker.
Add salt required.
Wait for boiling.
Check the salt taste.
Then Close the cooker lid and place the weight.
Wait for one whistle.
Simmer the flame.
After three minutes, turn off the heat.
Remove from the burner and keep aside to cool.
Open the lid and serve the kodo millet pongal with your optional side dishes i.e., chutny, sambar as an excellent breakfast.

You can have this millet during summer to reduce the heat and obesity weekly once or twice .


The basic ingredients used in this recipe make the food delicous and nutritious. It can be served as an evening tiffin or breakfast. Very easy and simple to make. Quick method too.


Red rice 200 gm
Flattened red rice 50 gm
Coconut grates two cups
Salt required


Dry roast the red rice and red flattened rice
Grind them into a fine coarse powder together.
I follow the Kerala method to steam the puttu.
Wet the mix with one cup of boiled water little by little.
The consistency should be bread crumb texture.
Refer the image. 

Now in kongu method.
Steam all the puttu mix with coconut grates in a idli mould.
Temper the puttu with mustard seeds, shallots, green chillies curry leaves and coriander leaves
This is spicy soft red rice puttu.

Sweet version:

We can enjoy this steamed puttu with jaggery powder and ghee. 

Now we will follow Kerala method of cooking Red rice puttu by using Puttu mould vessel :

This method is presented here for those people who like Kerala Special Kuzhaiputtu.

Add two cups of water to the bottom vessel of the puttu maker
Grease the cylindrical puttu mould with few drops of oil inside around.
Place the round perforated disk in the bottom of the puttu mould so that it fits well in the bottom.
Add three teaspoons of shredded coconut to the bottom of the mould with the help of a spoon.
Followed by six teaspoon of puttu mix and again three spoon of coconut grates and six teaspoons of puttu mix. 
Add another layer of coconut grates on the top of the mould.
Close with the lid .
Steam for seven minutes.
Turn off the heat and wait for five minutes.
Now, with the help of a ladle, push the puttu outside of the mould keeping it in a plate.
It will lay on the plate as a well cooked cylindrical shaped puttu.

This puttu can be served with chenna dal curry. 

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