Varagu Upma Kozhukattai / Kodo Millet Dumplings

Back again with a millet recipe!

When "R" introduced me to organic millets, I didn't have a clue on what can be cooked with them. In the past, there have been several occasions where I grabbed a lot of "good-for-your-health" items from the supermarket, stocked them and in the end discarded them because they expired! This time, I didn't want to repeat it. Many blogs, FB pages have motivated and inspired me to cook,innovate,experiment more with healthy cooking ... and cooking with different techniques.

Before going to the recipe,
A peep into a small amateurish party that I hosted a couple of years back. (That's when I got married and started cooking)The guests were aged between 6 and 60 and I had absolutely no idea what should be on the menu. I ended up cooking bisibelabath, bagalabath, spicy potato curry, cottage cheese fritters, vegetable fried rice, Gobi manchurian, Thanks to all XXXKitchen blogs!(And my aunt prepared roti and channa ; "S" prepared the soup).Bought some ice-creams and cake for dessert. (now, should I call it a pot luck? :-P )

That was a surprise baby shower party for my Sister-in-law. She was (genuinely?) surprised to see her best friend "S's" family at my place ; We decorated our house with lots and lots of tiny stuffed dolls and baby clothes; posters of super cool testimonials from her school,college,office besties and relatives; a beautiful poem handwritten by his son "G" ; a photo booth reminding of her good old times. Surprised her a little more with some fabulous gifts too! We had a terrific get together that day.

FAMILY,FRIENDS & FOOD - what else can we ask for ?
Today's generation is missing out the beautiful culture of being in a joint family.Only these family gettogethers can compensate for it.

To the recipe now,

Source : Adapted from Jeyshri's Kitchen's Upma Kozhukattai
Cooking time : 15mins

Serves : 2 people

INGREDIENTS:

1 cup Organic Varagu / Kodo Millet from  NallaKeerai
3 cups of water
2-3 tablespoon Moong Dal / Green gram
1 teaspoon cumin/jeera seeds
1 teaspoon black pepper

1 inch grated ginger
1/2 cup Grated Coconut
2-3 red chilli
2 tablespoon oil
1/2 teaspoon mustard seeds
A handful of Cow peas (karamani in tamil)
A bunch of curry leaves
A pinch of asafoetida

A pinch of turmeric powder
salt as needed

Method:

1. Soak the cow pea for 5-6 hours ; drain the water and keep it aside.

2. You can grind the kodo millet rice coarsely(optional) 

3. Grind Jeera, pepper and moong dal and keep it aside

4. In a pressure cooker, pour 2 table spoon oil and once it is heated up add mustard seeds, red chilli, curry leaves,asafoetida and grated ginger. Sauté it for a minute and then add 3 cups of water. 

5. Once the water comes to a rolling boil, add cow pea, kodo millet, salt, turmeric powder, grated coconut ;close the lid and leave it for three whistles. Wait until the pressure subsides.

6. You can stop here and serve it as upma or make small dumplings and steam it in an idly cooker for 5 more minutes.

You can try Orange Peel Spicy Gravy as its accompaniment. 

Note: 

• Ensure you don't add too many red chillies because we have already added pepper and it might turn too spicy.
• Instead of 3 cups of water and grated coconut,  you can add 2 cups of water and 1 cup of coconut milk 

Tidbits:

Did you know, Cumin seeds are 

1. very good for digestion , nausea and morning sickness.

2. excellent source for lactation

3. best home remedy for common cold.

4. used as drinking water (Jeera water) (most hotels that I visited in Kerala served Jeera water instead of plain water)