millet kootanchoru in a lunch box and brassware
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5 from 5 votes

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.
Prep Time15 mins
Cook Time45 mins
Pressure Cooking Time15 mins
Total Time1 hr
Course: Entree
Cuisine: TamilNadu
Keyword: one-pot meals, tirunelveli kootanchoru
Servings: 4
Calories: 356kcal
Author: Srividhya G

Ingredients

  • 1 cup Kodo Millet
  • 1/2 cup Toor Dal
  • 6 Shallots
  • 1 Tomato
  • 1 cup Mixed Vegetables I used ridgegourd, grated broccoli, broad beans, and peas
  • 1.5 tsp Salt
  • 1/2 tsp Tamarind Paste
  • 2 tsps Sambar Powder
  • 1/4 tsp Turmeric Powder
  • 2 tsps Coconut Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Hing
  • 5 Curry leaves
  • 1 tsp Fenugreek Seeds
  • 4 cups Water

To Grind:

  • 1/4 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