I love pudina rice for its nice aroma and flavour. It fills the entire house with its nice minty smell and makes you feel fresh. My friend introduced me to veragu arisi / kodo millet as called in English. She told me the fiber content in veragu arisi is 10.5% as compared to wheat (1.5%) and rice (0.02%); may be that’s the reason why 1/2 cup of veragu arisi is enough for 2 adults. The method of cooking this millet is similar like rice – 1 : 2 (i.e., one portion of rice and 2 portions of water), cook it in pressure cooker for 3 whistles. It will be gooey in the beginning but after 4 – 5 hours, it will turn flowery and would be best for making pulao, vegetable rice, biryani etc. So, if you want to make pulao and all, cook it atleast 4- 5 hrs in advance. Its a healthy replacement for rice and dalia, good for weight watchers and tastes just like rice… you really can’t make out the difference except the size. Each grain of uncooked kodo millet is as small as mustard seeds and cooked grain as big as pepper corns.
| INGREDIENTS | |
| Veragu Arisi (Kodo Millet) | 1/2 cup |
| Oil | 1 tsp |
| Ghee | 1 tsp |
| Carrot (Chopped) | 1 |
| French Beans (Chopped) | 10-15 |
| Capsicum (Chopped) | 1/4 cup |
| Peas | 1/4 cup |
| Fresh Pudina Leaves (Chopped) | 1 fist full |
| Clove | 6-8 |
| Cinnamon | 1/2 inch stick |
| Jeera | 1/2 tsp |
| Green Chilli (Finely chopped) | 2 |
| Pepper (crushed) | 8-10 |
| Salt | To taste |
METHOD
- Cook veragu arisi in 1 cup of water for 3 whistles atleast 4- 5 hrs before use.
- Heat oil and ghee in a kadai, add jeera and let it crackle. Throw in clove, cinnamon and pepper. Sauté for a few seconds.
- Add green chilli and season the oil as this is the only spice we will be adding.
- Now, add all the vegitable and salt. Mix well, put on the lid and let it simmer till be vegies are cooked.
- Now, add chopped fresh pudina, sauté till it shrinks which would take about 1 – 2 minutes.
- Add in cooked kodo millet and mix well.
- Serve it hot or at room temperature with raita.
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