Kodo Millet Veggie Pulao

 

Ingredients

• Kodo millet (Varagu) – 1 cup
• Water – 2 ½ cups
• Carrot – 1 small (diced)
• Green beans – 8–10 (chopped)
• Green peas – ½ cup (fresh or frozen)
• Onion – 1 medium (thinly sliced)
• Tomato – 1 small (chopped)
• Green chili – 1–2 (slit)
• Ginger-garlic paste – 1 tsp
• Fresh coriander leaves – 2 tbsp (chopped)
• Mint leaves – 1 tbsp (optional, for freshness)
• Salt – to taste
• Oil / Ghee – 2 tbsp

Whole spices:

• Bay leaf – 1
• Cinnamon stick – 1 small piece
• Cloves – 2
• Cardamom – 2
• Cumin seeds – ½ tsp

Method

Step 1: Prepare millet

1. Wash kodo millet thoroughly and soak in water for 15 minutes. Drain and keep aside.

Step 2: Sauté spices & veggies

1. Heat oil/ghee in a thick-bottomed pan or pressure cooker.
2. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Let them splutter.
3. Add sliced onions and sauté until golden brown.
4. Add ginger-garlic paste, green chili, and chopped tomato. Cook till tomatoes soften.
5. Add diced carrot, beans, and peas. Stir-fry for 3–4 minutes.

Step 3: Cook millet with spices

1. Add drained millet and mix well with veggies.
2. Pour in 2 ½ cups of water, add salt, and stir.
3. Cover and cook on a low flame until millet turns fluffy and water is absorbed (about
12–15 minutes).
o If using a pressure cooker, cook for 2 whistles on medium flame.

Step 4: Garnish & Serve

1. Once done, fluff the pulao gently with a fork.
2. Garnish with coriander and mint leaves.

Serving Suggestions

• Serve hot with curd, raita, or papad for a complete meal.
• Ideal for lunch boxes as it stays light and non-greasy.
• Can be paired with tomato chutney or pickle for extra zing.

Agrinests Tip for Customers

• Replace water with vegetable stock for a richer flavor.
• Add a handful of cashews or roasted peanuts for crunch.
• For kids, reduce the green chili and add a pinch of turmeric for a milder, colorful
version.