Manna Kodo Millet 500g

Varagu kichadi on a wet Saturday, a spoon of ghee melting into the middle.

• What: Kodo millet (varagu), whole grain
• Pack: 500 g
• Brand: Manna, Chennai, since 2000
• Best for: Varagu upma, kichadi and curd rice

Kodo millet, also called varagu (Tamil) · koovaragu (Malayalam) · harka (Kannada) · arikelu (Telugu) · kodo (Hindi, Bengali) · kodra (Marathi, Gujarati, Punjabi).

What it is

Manna began in Chennai in 2000, when I.S.A.K. Nazar started out with a sathumaavu mix, the Tamil multigrain porridge powder. Varagu, kodo millet, is one of the old dry-land grains of Tamil Nadu, and this half-kilo bag is an easy way to try it.

The grain is small and light brown and cooks up firmer than rice, closer to broken wheat. It keeps its shape in upma and kichadi instead of going soft. Choosing between Manna millets? Kodo for a firmer bite; little millet (samai) for small, soft grains; proso (panivaragu) for the mildest taste.

Tip: For curd rice, add an extra quarter cup of water so the varagu cooks soft enough to mash into the curd.

Goes well with: Udhaiyam Moong Dhal, Heera Curry Leaves, GRB Pure Ghee

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