53. moriyo khichdi

May 18, 2012mayurisjikoni
Blog post

Grass seeds

Moriyo, samo or shama millet is used widely to prepare fasting food. It is used to make kheer, khichdi, dokhras, upma, handvo. The uses are endless. I usually make  khichdi as we can have it with potato curry. Moriyo is the seed of a grass called echinochloa colonum. Its grown like rice in paddy fields. Its rich in zinc and iron. Samo is readily available in the indian shops.



Yields 4 servings
1 cup moriyo
3 cups water
1 tbsp ghee
1 tsp cumin seeds
1 tbsp sesame seeds
1 tsp chilli paste or one chilli finely chopped
1 tsp ginger paste or finely chopped
12 -14 cashew nuts, cut into half
10 -12 raisins
6 cloves
8 peppercorns
½ inch cinnamon stick
1 tsp salt
¼ tsp turmeric powder
8 -10 curry leaves
2 tbsps chopped fresh coriander
  1. Wash the moriyo and soak it in 1 cup of water for 30 minutes.
  2. Heat the ghee in a deep pan. When it is hot add the cloves, cinnamon, pepper and curry leaves. 
  3. Add the cumin and sesame seeds. When they begin to splutter, add the raisins and cashew nuts. 
  4. Add the ginger and chill paste and stir fry for a few seconds.
  5. Add  turmeric powder and moriyo along with the water.
  6. Add the remaining 3 cups of water and salt.
  7. Cover the pan partially and cook over medium heat. Stir frequently to avoid the water boiling over the pan and the moriyo sticking at the bottom.
  8. It cooks like rice, soaking up the water. Usually it gets done in 15 to 20 mins.
  9. Garnish with coriander and serve hot with potato curry, yogurt or farari kadhi.
Tips :
  • Can make with yogurt. Cook it normally as above and just before serving add about ½ cup of yogurt.
  • To make it into a meal on its own, add about a cup of chopped carrots and potatoes mixed while cooking the moriyo. Adjust the salt accordingly. 


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