Kodo millet Sambar Rice (Varagu Sambar Rice)

Kodo millet Sāmbar Rice (Varagu Sāmbar Rice) is a healthy alternative to normal Sāmbar Rice. Kodo millet is rich in fiber, proteins, vitamins and minerals. It is a gluten free grain which helps in reducing the triglycerides level and also controls Obesity. It is also a boon for people suffering from Diabetes as it aids in regulating the blood Glucose level. This toothsome dish is prepared with Kodo millet, Vegetables (Carrots, Capsicum and Onions), Tamarind, Moong dal, Toor dal and Spices.


Cooking time: 25-30 minutes

Serves: 4


1 cup = 300 ml

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

  • Kodo millet – less than 1 ¼ cup
  • Moong dal – less than ½ cup
  • Toor dal – 3 tsp
  • Carrot – 2 (chopped lengthwise)
  • Big sized Onion – 1 (finely chopped)
  • Big sized Tomatoes – 1 (finely chopped)
  • Finely chopped Curry leaves – 2 tbsp
  • Capsicum (Bell pepper) – 1 (chopped lengthwise)
  • Chopped Coriander leaves – 1 spoon
  • Tamarind – a small lemon sized
  • Cashew nut– 8
  • Raisins – 14 
  • Salt – required
  • Turmeric powder – ¾ tsp
  • Ghee – 1 tsp
  • Cooking Oil – 1 spoon
  • Sāmbhar powder – (3-4) tsp
  • Saunf (Fennel seeds) – ¾ tsp
  • Fenugreek Seeds – 1 coffee spoon 
  • Cumin Seeds – ½ tsp
  • Mustard Seeds – 1 coffee spoon
  • Heeng powder – ½ coffee spoon
  • Red Chilli – 3
  • Extra Virgin Olive Oil – 1 spoon
  • Water – required


  1. Grind the Cashew nuts with little Water to a smooth paste. Cashew nut paste is ready.
  2. Dissolve the Tamarind in the warm Water (¾ cup). Tamarind Water is ready.
  3. Roast the Mustard Seeds with the Ghee until it crackles, in a Pressure cooker at low flame.
  4. Roast the Red Chillies, Fenugreek seeds, Saunf and Cumin seeds for 2 minutes at medium flame.
  5. Add the finely chopped Onions to it and roast it with the Cooking Oil until it becomes pink and transparent.
  6. Add the Moong dal, Toor dal, Kodo millet, Turmeric powder, Sāmbhar powder ((2-3) tsp), prepared Tamarind Water, Water (4-5 cups), chopped Carrots, Tomatoes, Capsicum, Cashew nut paste and required Salt. Cook it for 4 whistles. Switch off the flame. Mash the cooked mixture.
  7. Stir the mashed mixture for a minute at low flame. Add the Sāmbhar powder (1 tsp) and Heeng powder to it. Mix it well and stir for a minute.
  8. Add the chopped Coriander leaves, Curry leaves and Raisins. Mix it well. Switch off the flame.
  9. Add the Extra Virgin Olive Oil to it and mix it well. Garnish with Raisins and coriander leaves (optional). Hot Kodo millet Sāmbar Rice (Varagu Sāmbar Rice) is ready.

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