Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Varagu Upma (வரகு உப்மா)

Traditional 74. Varagu Upma recipe

🧺 Ingredients

• 1 cup varagu (kodo millet grains — whole)
• 2.5 cups water
• 2 tbsp sesame oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 10 curry leaves
• 2 green chilies, slit
• 1 medium onion, finely diced
• 1 tbsp ginger, minced
• ¼ tsp turmeric powder
• 1 tsp salt
• 2 tbsp fresh coconut, grated
• 2 tbsp fresh coriander, chopped
• 1 tbsp lemon juice
• ½ cup mixed vegetables (carrot, peas) — optional
• Varagu takes slightly longer to cook than thinai (foxtail millet) — the 15–18 minute window is important; under-cooked varagu is gritty

👩‍🍳 How to make Varagu Upma

1. Rinse varagu thoroughly under running water for 1–2 minutes.
2. Drain.
3. Toast in a dry kadai on medium heat for 3 minutes, stirring, until grains look slightly dried and smell nutty.
4. Remove.
5. Heat 2 tbsp sesame oil in a heavy pot over high heat.
6. Add mustard seeds — crackle 20 seconds.
7. Add urad dal and chana dal — fry 30 seconds until golden.
8. Add curry leaves and green chilies — sizzle 15 seconds.
9. Add diced onion and ginger — fry on medium-high heat for 3 minutes until onion is softened and golden.
10. Add turmeric and any vegetables — fry 2 minutes.
11. Add toasted varagu.
12. Stir to coat in tempering.
13. Add 2.5 cups water and 1 tsp salt.
14. Bring to boil over high heat, then reduce to low heat, cover with tight lid, and cook for 15–18 minutes.
15. Check at 15 minutes — varagu is done when water is fully absorbed and grains are fluffy, separate, and cooked through.
16. Do not stir during cooking.
17. Remove from heat.
18. Keep lid on for 5 minutes — residual steam finishes cooking.
19. Fluff gently with fork.
20. Add grated coconut, lemon juice, and coriander.
21. Mix.

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