வரகு · Varagu
Kodo Millet (Varagu / வரகு) is an ancient drought-resistant grain deeply rooted in South Indian tribal foodways. Rich in fibre, polyphenols, and low in fat, it is used as a rice substitute and in traditional Tamil porridges and Pongal.
Quick Answer
What is Kodo Millet called in Tamil?
Kodo Millet is called Varagu (வரகு) in Tamil. It is known as Kodon or Kodra in Hindi and Arikelu in Telugu.
Kodo Millet (வரகு), known as Varagu in Tamil and Kodon in Hindi, is one of the minor millets that has sustained tribal and farming communities across the Deccan Plateau and Eastern Ghats of India for over 3,000 years. It is a highly drought-resistant crop that thrives in poor soils and minimal rainfall, making it a crucial food security grain.
The grain is encased in a tough outer husk that is removed before consumption. Varagu grains are small, oval, and brown to dark reddish-brown in colour. The cooked grain has a slightly coarser texture than rice but a mild, pleasant flavour.
Kodo Millet is particularly notable for its exceptionally high polyphenol and antioxidant content — studies have linked regular consumption with reduced blood sugar and cholesterol levels. It is also high in dietary fibre and resistant starch, which supports gut health and provides sustained energy release.
In Tamil Nadu, Varagu is used to make Varagu Pongal, Varagu Upma, and as a rice substitute. It is also used to prepare Varagu Kanji — a therapeutic porridge recommended in traditional Siddha medicine for cooling the body and managing blood sugar. Available at Inaivaa, Dortmund and via Bazaa.market.
Tamil
வரகு
Varagu
Hindi
Kodon / Kodra
Malayalam
Koovaragu
Telugu
Arikelu
Also known as:
Kodo Millet does not require soaking though a brief rinse and 30-minute soak improves texture. It can be cooked as a direct rice substitute. Rinse well under cold water before cooking.
Soaking Required
Optional: soak for 30 minutes to 1 hour before cooking to improve texture and reduce cooking time slightly.
Rinse 1 cup varagu well. Optionally soak for 30 minutes and drain. Add to a pan with 2.5 cups water and a pinch of salt. Bring to a boil, reduce to low, cover tightly, and simmer for 15–18 minutes until water is absorbed. Rest covered for 5 minutes before serving.
Heat ghee in a heavy pan. Add mustard seeds, cumin, black pepper, and curry leaves. Add 1 cup rinsed varagu and ¼ cup yellow moong dal. Stir for 2 minutes. Add 3 cups water, salt, and turmeric. Bring to a boil, cover, cook on low for 20 minutes until soft. Stir in extra ghee and black pepper.
Cook 1 cup varagu with 4 cups water, stirring occasionally, for 25–30 minutes until very soft and porridge-like. Season with salt, add buttermilk or coconut milk to thin. Optionally add a pinch of cumin powder.
Kodo Millet is exceptionally high in dietary fibre (9.8g per 100g), polyphenols, and antioxidants. It is low in fat (1.4g per 100g) and has a low glycaemic index. Studies have demonstrated its effectiveness in reducing blood glucose and LDL cholesterol levels. It also provides iron, calcium, and B vitamins.
Store uncooked Kodo Millet in an airtight container in a cool, dry place for up to 1 year. Cooked varagu can be refrigerated for up to 3 days.
Varagu is a traditional staple of the tribal communities of the Nilgiri Biosphere and the Eastern Ghats. In Siddha medicine, Varagu Kanji is prescribed as a cooling, blood-sugar-regulating food. Kodo Millet festivals are celebrated in certain tribal communities of Tamil Nadu and Andhra Pradesh to honour the harvest. Its importance as a climate-resilient crop is increasingly recognised by agricultural researchers.