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Varagu with Vegetables


  • 1 cup unpolished varagu (kodo millet – any other millet can be used), soaked in water for 8 -10 hours
  • 3 cups water
  • ½ tsp turmeric (haldi) powder
  • 1 tsp unrefined salt
  • 1 tsp coriander (dhania) powder
  • ½ tsp cumin (jeera) powder
  • ½ cup cooked chickpeas
  • ½ cup cubed carrots
  • ½ cup chopped beans
  • ½ tsp ginger chilli paste
  • ½ cup grated coconut
  • ½ cup finely chopped fresh coriander leaves
  • Juice of  ¼ lime


Drain and rinse the varagu and let it boil in 2 cups of water. Add salt, turmeric powder, coriander powder and cumin powder. Cover and cook. When the water begins to disappear, add the vegetables, chickpeas, a bit more water and cook until the vegetables are cooked and the varagu is light and fluffy. Stir in the ginger-chilli paste, coconut and coriander. Serve with a dash of lime juice.

Serves 4

Note – The picture has little millet and not varagu.


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