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Varagu Dhaniya Podi | Millet Coriander Seeds Spicemix Recipe

A flavorful spice mix that os good for digestion and can also be used as a side for breakfast / with steamed rice and also to flavor dry vegetable curries.

Course Side Dish
Cuisine Indian
Cook Time 15 minutes
Cooling time 10 minutes
Total Time 15 minutes
Author PJ

Ingredients

  • 1 cup Kodo millet / Varagu
  • 1/2 cup Coriander seeds
  • 1/4 cup Urad dal
  • 1/4 cup Toor Dal
  • 5 numbers Red chilies
  • 1/2 teaspoon Oil
  • 1/4 teaspoon Asafoetida powder
  • Salt to taste

Instructions

  1. In a pan roast the millet till fragrant. Take care not to burn it. Remove it onto a plate. Next roast coriander seeds till the color changes a bit. Transfer this too onto the plate

  2. Next roast urad dal till aromatic and transfer to a plate.In the same way roast the dal till the color changes to light brown. Transfer to the plate.

  3. Heat a little oil in the pan and roast the chilies for a few seconds. Take care to stay a little away from the pan and also switch on the exhaust. This also goes into the plate .Let the mixture cool. Transfer into a mixie jar and add asafoeida powder and salt.

  4. Grind to a powder and transfer on a plate to cool.

  5. Store in a clean, dry jar and use as needed.

Recipe Notes

  • You can use foxtail millet / barnyard millet instead of kodo millet
  • Alter the quantity of ingredients to suit your taste but so not reduce the quantity of coriander seeds. The powder should taste predominantly of coriander seeds.
  • This can be used as a side to idli and dosa[similar to milagai podi / gun powder] ,mixed with hot steamed rice drizzled with sesame oil , add it to dry curries to amp up the flavor.
  • I have used unhusked urad dal . It can be substituted with white urad dal as well.