Go Back
+ servings

Varagu thair saadam

kodomillet in yogurt.
Prep Time 5 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish, Traditional
Cuisine Baby toddler food, diabetic friendly, gluten free, Indian, Kids choice, Medicinal, Pressure cooker, South indian, Summer, Vegetarian
Servings 4 people


  • 1/2 cup varagu arisi skinned kodomillet
  • 1.5 cups drinking water
  • 3/4 cup fresh yogurt
  • 1/4 cup low fat/ full cream milk
  • salt to taste
  • Asafoetida one pinch


  • Set the millets in the pressure cooker with three time the water. Cover and let it cook for two whistles.        
  • Once the pressure is released fluff the millets and add to a large mixing bowl and set it to cool to room temperature. this will prevent the splitting of yogurt when added.
  • Add in the yogurt and mix well.
  • If it gets thick, add little more milk. Add salt,a pinch of asafoetida and mix well.  


If packing for a lunch box add in a bit of extra milk. So that it is a bit more runnier than the eating version,  by lunchtime it would have become perfect.
You could cook the millets in an open pot or a rice cooker too, just the way you cook rice. I like to use the pressure cooker for a faster result.
You could additionally add a tempering of mustard, ginger slices, chillies and curry leaves to this or add grated carrots, pomegranate pearls or sliced grapes.
Tried this recipe?Let us know how it was!