Kodo Millet Tomato Rice (Varagu Tomato Rice)

Ingredients

• kodo millet (varagu rice) — 1/2 kg (cleaned)
• tomato — 200 g (chopped)
• onion — 100 g (chopped)
• chilli powder (as required)
• coriander powder — 3 tsp
• turmeric powder (a small pinch)
• tamarind — 7.5 g
• ginger and garlic (as required, as a paste)
• green chilli — 10 g
• cinnamon — 2 pieces
• mustard seeds and urad dal (used in the method; no quantity given)
• oil (as required)
• coriander leaves — 1 bunch
• salt (as required)
• water — 1 litre (2 parts water to 1 part millet, the ratio ICAR-IIMR gives for cooking kodo millet rice)

Method

1. Pick over and clean the kodo millet; set aside.
2. Heat a little oil and add the mustard seeds, urad dal and cinnamon, then the ginger-garlic paste, green chilli, onion and tomato. Saute until soft.
3. Add the turmeric, coriander powder, chilli powder and tamarind and mix.
4. Pour in the 1 litre of water, add salt and bring it to a boil.
5. Tip in the millet, stir once, cover and let it cook on a medium flame for about 20 minutes, until the grains are soft and have taken up the water. Garnish with coriander and serve hot.