Meal Prep · Indian
Varagu Kanji
A wholesome and nutritious South Indian porridge made with Kodo millet, perfect for a light meal.
Ingredients
Tap to check offMethod
Step-by-step- Rinse the Varagu Arisi (Kodo Millet) thoroughly 2-3 times under running water. Drain and set aside.
- In a pressure cooker or a heavy-bottomed pot, combine the rinsed millet and 4-5 cups of water. Add salt.
- If using a pressure cooker, cook for 3-4 whistles on medium flame. If cooking in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the millet is soft and cooked through, resembling a porridge.
- Once cooked, mash lightly with a ladle or potato masher to achieve a smooth, porridge-like consistency. Adjust water if it’s too thick.
- For the optional tempering: Heat ghee or coconut oil in a small pan. Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, green chillies (if using), and asafoetida. Sauté for a few seconds until fragrant.
- Pour the tempering over the cooked Varagu Kanji. Stir well.
- Serve hot, garnished with grated coconut and fresh coriander leaves if desired. Can be enjoyed plain, with a side of pickle, or a simple vegetable curry.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Fat | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Varagu Kanji in an airtight container in the refrigerator. It will thicken upon cooling.
Freezer Not recommended
Freezing is not ideal as it can alter the texture. Best consumed fresh or refrigerated.
Reheat Stovetop/Microwave
To reheat, add a splash of water or milk to loosen the consistency. Heat gently on the stovetop, stirring constantly, or microwave in short bursts until warm.
Chef’s Corner
- For a richer taste, cook the kanji with a mix of water and coconut milk (1:1 ratio) or vegetable broth.
- Adjust the amount of water to achieve your preferred consistency – thicker for a meal, thinner for a soup-like drink.
- You can make a sweet version by omitting salt and tempering, and adding jaggery or palm sugar, and cardamom powder after cooking.
