This Kodo Millet [Varagu] Coriander Buttermilk Recipe is yet another dish that was prepared as soon as my list of millet based dishes got finalized.

For this marathon, I had decided to go with simple and easy dishes that can become a part of out day to day menu. I have already posted on other buttermilk recipe using millets.

In the Ragi buttermilk recipe I used the flour ,here I have used the cooked millet. This is so refreshing and apt for the weather right now!

Check out the other Lassi / Buttermilk varieties to beat the heat this summer! There is all of 20+ ways of both sweet and savory buttermilk varieties that you will love to relish.

Here is how to prepare Kodo Millet [Varagu] Coriander Buttermilk Recipe

I used:

Cooked Kodo Millet -1/2 cup
Thick Yogurt /Curd – 1 cup
Coriander leaves- a handful
Ginger- 1/2″ piece
Green Chili- 1 /adjust to taste
Salt to taste
Chili powder to garnish – optional

  1. In a mixie jar, blend the cooked millet,ginger,green chilies,salt and the coriander leaves to a fine paste
  2. Now add yogurt and give it a mix
  3. Transfer this mixture into a bowl and add chilled water as needed.Whisk well till frothy.
  4. Serve immediately sprinkled with a little red chili powder.


  • If you have a large mixie jar, the whole process can be done in the mixie jar itself.
  • You can use Little millet / Barnyard millet also.
  • Mint can be used instead of coriander leaves.

Day 21
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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14 thoughts on “Kodo Millet[Varagu] Coriander Buttermilk Recipe”

  1. After the marathon is over ,I shall check all your buttermilk recipes , they sound very interesting .
    Using kodo millet for a buttermilk is a wonderful idea , the buttermilk looks so refreshing .

  2. I love buttermilk and curd, but rarely eat it because of my husbands aversion to yogurt. You are tempting me to make these millet based yogurt recipes right away. So refreshing and delicious for summer.

  3. I love eating my cooked millets with buttermilk but never thought of adding them in the buttermilk. Such a refreshing and tasty drink.

  4. Adding a grain to buttermilk sounds very innovative, PJ. Loving how you are able to incorporate whole grains into evreyday cooking, making it appear effortless.

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