Pani Varagu Thayir Sadham | Millet Rice Recipes #4

Proso Millet or Pani Varagu is something new to me. I picked it in one Indian grocery shop here. It looked like thinai. From nutritional value, I found it really great. It had 12.5gms of protein in 100g. It is a way higher than other millets. But the iron and calcium in this millet was lower. I thought it will be like the usual varagu or samai. But when I cooked it, I could feel the difference in taste, flavor and appearance. When I tasted it, I could feel that it is very less in carbohydrate and starch. It seemed to have rich fiber.

The strong flavor assured that it cannot be a substitute for rice to have with sambar or rasam. But I thought that it could taste well as curd rice, bisibelabath or pulavs. As this is the first time, I tried curd rice. In my usual way. To my surprise, it came too good. It tasted well with a simple thokku. This millet curd rice will be definitely useful to get listed in the diabetic menu. In any diabetic meal, you could have this curd rice along with lots of vegetables. The same applies for weight loss meal. You could have it occasionally like once or twice in a month.

Pani Varagu Thayir Sadham | Proso Millet Curd Rice

Prep Time : 10 mins	Cook Time: 20 mins
Yield: 4 cups	Svg Size: 1 cup
Average Rating: 4 for 5	Calories per Serving: 200
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

Proso Millet or Panivaragu - 1 cup
Curd - 1 and half cup
Water - 2 and half cups
salt - as per taste

for tempering | thalippu | tadka

1 tsp gingelly oil
1/4 tsp mustard seeds
1/4 tsp chana dhal or kadalai paruppu
1/4 tsp minced ginger and green chillies
little curry leaves
a pinch of asafoetida or kayam

Quick Procedure

Wash and drain a cup of proso millet. Soak it for 10 minutes.
Take it in a pressure cooker. Add 2 and half cups of water. Cook it in high flame for 3 whistles. Wait till the pressure subsides. You can see the millet cooked well.
Transfer it to a vessel. Add curd.
Add salt and Mix well. There should not be any lumps. Using hands is the best option.
Now its time for tempering. Heat a pan. Add gingelly oil. Add mustard seeds and chana dhal. Wait till it becomes golden brown. Maintain a very low flame.
Add minced ginger and chillies. Add curry leaves too. You can now take it off the flame. Add asafoetida immediately.
Add this tempering or thalippu to prepared curd rice. Mix well. We are done.

Step-wise Pictures

Wash and drain a cup of proso millet. Soak it for 10 minutes.

Take it in a pressure cooker. Add 2 and half cups of water. Cook it in high flame for 3 whistles. Wait till the pressure subsides. You can see the millet cooked well.

Transfer it to a vessel. Add curd.

Add salt and Mix well. There should not be any lumps. Using hands is the best option.

Now its time for tempering. Heat a pan. Add gingelly oil. Add mustard seeds and chana dhal. Wait till it becomes golden brown. Add minced ginger and chillies. Maintain a very low flame.