Varagu Arisi Kootanchoru | Instant Pot Millet Kootanchoru
Instant Pot Kodo Millet Kootanchoru or Kadamba Saadam - A Tirunelveli special mixed vegetables and lentil rice recipe with kodo millet or varagu arisi.
Servings: 4
Calories: 356kcal
Ingredients
- 1 cup Kodo Millet
- ½ cup Toor Dal
- 6 Shallots
- 1 Tomato
- 1 cup Mixed Vegetables I used ridgegourd, grated broccoli, broad beans, and peas
- 1.5 tsp Salt
- ½ tsp Tamarind Paste
- 2 tsps Sambar Powder
- ¼ tsp Turmeric Powder
- 2 tsps Coconut Oil
- 1 tsp Mustard Seeds
- ¼ tsp Hing
- 5 Curry leaves
- 1 tsp Fenugreek Seeds
- 4 cups Water
To Grind:
- ¼ cup Grated Coconut
- 1.5 tsp Cumin Seeds
- 2 Red Chilies
- 1 Shallot
- 3 tbsps Water
Instructions
Prep-Work:
- Wash the millet and the toor dal and soak it for half an hour.
- Meanwhile, chop the tomatoes, peel and chop the shallots and cut and set aside one cup of veggies of your choice. I used broad beans, ridgegourd, peas, and grated broccoli.
- Grind the coconut, one shallot, red chilies, and cumin seeds by adding 3 tbsps of water into a smooth paste.
Steps:
Instant Pot Method:
- Set the IP in saute mode and add the coconut oil. And when the oil is hot add the mustard seeds, fenugreek seeds, hing and curry leaves.
- When the mustard seeds start to splutter, add the chopped shallots and saute until it turns translucent.
- Now add the tomatoes and the mixed vegetable and stir well.
- At this stage add the sambar powder, tamarind paste, salt, and turmeric powder. Mix well.
- Then add the ground coconut masala and gently stir again. Let it cook for a couple of minutes and then add the kodo millet and the toor dal.
- Now add the water and give it a stir.
- Press the cancel button and close the IP lid with the vent in the sealed position.
- Pressure cook this at high-pressure mode for 15 minutes and let the pressure release naturally.
- When the pressure is released, carefully open the pot and mix the kootanchoru.
- That's it. The Tirunelveli special kootanchoru is ready. Serve it hot with yogurt or raita or with any dry curry of your choice.
Pressure Cooker Method:
- In a pressure cooker or pan, add the coconut oil. And when the oil is hot add the mustard seeds, fenugreek seeds, hing and curry leaves.
- When the mustard seeds start to splutter, add the chopped shallots and saute until it turns translucent.
- Now add the tomatoes and the mixed vegetable and stir well.
- At this stage add the sambar powder, tamarind paste, salt, and turmeric powder. Mix well.
- Then add the ground coconut masala and gently stir again. Let it cook for a couple of minutes and then add the kodo millet and the toor dal.
- Now add the water and give it a stir.
- Close the lid and pressure cook for up to 4 whistles and allow the pressure to release naturally.
- When the pressure is released, carefully open the pressure cooker lid and mix the kootanchoru.
Notes
- Adjust the salt and spice according to your preference.
- As I mentioned, you can include red chili powder instead of sambar powder.
- Also, instead of kodo millet, you can use rice or quinoa or other millet varieties.
- You can use regular oil for, but coconut oil adds flavor so I would recommend coconut oil.
- If required, add a dollop of ghee before serving.
Nutrition
Calories: 356kcal | Carbohydrates: 61g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 939mg | Potassium: 628mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3125IU | Vitamin C: 69.8mg | Calcium: 68mg | Iron: 4.3mg