Varagu Arisi Masala Pongal| Pressure Cooker Kodo Millet Masala Khichdi

We are a family who love khichdi, you know that, right? Well, this Kodo Millet Masala Khichdi is the latest from our kitchen!

This Kodo Millet Masala Khichdi is an absolute lifesaver on busy workdays and lazy weekends alike. Not only is it a pleasure to make, but a delight to eat as well. This is a one-pot recipe, which can be made in a pressure cooker in a matter of minutes. The tomato puree, home-made garam masala and assorted vegetables that I have added in make it wholesome and flavourful, a refreshing change from the usual. Here, I have substituted the rice that is commonly used in khichdi with varagu arisi aka kodo millet, thereby making it all the more healthier.

Let’s now see how to make this Varagu Arisi Masala Pongal or Kodo Millet Masala Khichdi, shall we?

Ingredients (serves 4):

  1. 1 cup varagu arisi aka kodo millet
  2. 1/4 cup moong dal
  3. Salt to taste
  4. 1/2 teaspoon turmeric powder
  5. 1 teaspoon garam masala
  6. Red chilli powder to taste
  7. 1 small onion
  8. 1 small carrot
  9. 4 medium-sized tomatoes
  10. 5-6 beans
  11. 4 medium-sized florets of broccoli
  12. 1/2 medium-sized capsicum
  13. 1 teaspoon ginger-garlic paste
  14. 1 teaspoon oil
  15. A pinch of asafoetida
  16. 1 teaspoon mustard
  17. 2 green chillies
  18. A small bunch of coriander leaves, chopped finely


1. Chop the carrot, broccoli, capsicum, beans and onion finely. Slit the green chillies length-wise. Keep aside.

2. Wash the kodo millet and moong dal thoroughly under running water, a couple of times. Drain out all the excess water. Keep aside.

3. Chop the tomatoes into quarters. Puree them in a mixer. Keep aside.

3. Heat the oil in a small pressure cooker bottom. I used a 3-1/2 litre pressure cooker. Add in the mustard, and let it pop. Now, add the asafoetida and let it stay in for a couple of seconds.

4. Add the chopped onion, broccoli, carrot, beans, capsicum, slit green chillies and ginger-garlic paste. Saute on medium flame for a minute.

5. Now, add the washed and drained kodo millet and moong dal. Saute for a minute on medium flame.

6. Add in the tomato puree (roughly 1 cup) as well as 2 cups water. Add salt and red chilli powder to taste, turmeric powder and garam masala. Add the finely chopped coriander. Mix well.

7. Close the pressure cooker and put the whistle on. Turn flame to high. Pressure cook for 4 whistles. Let pressure release naturally. When the pressure has entirely gone down, open cooker and gently fluff up the khichdi. Serve hot with curd or raita of your choice.


  1. You can add any vegetables of your choice, to make this Varagu Arisi Masala Pongal. Here, I have used the veggies that I had handy.
  2. I have used home-made garam masala to make this Kodo Millet Masala Khichdi. Home-made garam masala is much more fresh, fragrant and flavourful as compared to store-bought versions and, hence, you need to use very little.
  3. Varagu arisi aka kodo millet is tiny in size and cooks quite fast. Hence, there is no need to soak it before use. It can be used directly to make this Varagu Arisi Pongal.
  4. I have used a 3-1/2 litre pressure cooker to make this Kodo Millet Khichdi. If you don’t want to use a pressure cooker, you can prepare the khichdi in a pan as well.
  5. The above ratio of liquids to kodo millet (1 cup tomato puree + 2 cups of water for 1 cup of kodo millet) worked just fine for me. The result was a well-cooked khichdi, which was fluffy but not overly soft or soggy. If you want a softer khichdi, increase the quantity of water you use.

I hope you liked the recipe! Please do try out this Varagu Arisi Masala Pongal too. I’d love to hear about your experience with it!


This post is for the Foodie Monday Blog Hop. The theme for this week is ‘Recipes using millets’.

I’m sending this recipe to Fiesta Friday 222, where the cohost this week is Antonia @

18 thoughts on “Varagu Arisi Masala Pongal| Pressure Cooker Kodo Millet Masala Khichdi

  1. Kodo Millet khichdi is my dish to prepare when I feel lazy and don’t want to spend hours in the kitchen. As you mentioned its easy to make and healthy. I was introduced to kodo millet in Bangalore. Perfect contribution towards the theme.


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