Panivaragu kichadi

Panivaragu kichadi


It was a morning time , when my manager/friend Kathy offered to share her breakfast – Quinoa salad.  Cooked quinoa paired with diced carrots and other veggies , dressed with olive oil . Simple, but it was a hearty meal. I enjoyed  it more for the fact that it is a whole grain and highly nutritive. I  remember that day when I was cooking this meal – Proso millet ,   very similar in size, texture and taste.

Panivaragu / Proso millet /Panicum miliaceum

Proso millet is a gluten free millet, known  for its anti- oxidant , anti ageing, low glycemic index  and high calcium content.  Here is a healthy way to include panivaragu in your diet.


Panivaragu/porso millet – 1 cup

Onion  – big size -1 number

Tomato – Medium size –  1 number

Carrot – 2 numbers

Green peas – 1 cup

Turmeric powder – 3 pinches

For Tadka

Green chillies – 3 number

Ginger – 1/2 inch

Curry leaves – handful

Oil  – 2 tablespoon

Mustard seeds = 1 teaspoon

Urad dall – 1/2 teaspoon

Gram dall – 1/2 teaspoon

Panivaragu kichadi - ingredients


Dice the onion, tomato, carrot and ginger. Slit the green chilies .

Dry roast the millet and keep aside.  Heat oil in a pan . Sputter mustard seeds , urad dall and gram dall. Add ginger, chilies and curry leaves. Once the onion turns translucent, add tomatoes and carrot. Fry until tomato wilts . Now add the vegetables and give them a stir. Throw in the millet, add 2 cups of boiling water  and add the salt.   Let it cook with a closed lid.


A very versatile dish and healthy as well. Please give this a try and I am sure  you will start including more millets in  your diet!

Panivaragu kichadi

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