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
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
- In a mixie jar, blend the cooked millet,ginger,green chilies,salt and the coriander leaves to a fine paste
- Now add yogurt and give it a mix
- Transfer this mixture into a bowl and add chilled water as needed.Whisk well till frothy.
- 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87