INGREDIENTS:

• 1 Cup - Varagu/Kodo Millet
• 1 Medium - Onion
• 1 Medium - Potato
• 1 Medium - Carrot
• 1/2 Cup - Peas
• 1/2 Cup - Cauliflower Forests
• 3 - Green Chilies
• 2 tsp - Ginger-Garlic Paste
• 1/4 tsp - Fresh Pepper Powder (optional)
• To Taste - Salt
• 1 tbsp - Chopped Coriander Leaves
• 2 Cups - Water or Coconut Milk

• 1 tbsp - Oil or Ghee
• 1 - Bay Leaf
• 1/4 inch - Cinnamon
• 1 - Crushed Green Cardamom
• 3 - Cloves
• 1/2 piece - Star Anise
• 1/2 tsp - Cumin Seeds
• 1/2 tsp - Fennel Seeds

1. Wash and soak varagu (millet)for 10 mins or until required, meanwhile peel and slice onion, slit green chilies, chop coriander leaves. Peel and dice potato, carrot, cut cauliflower in forests, you can use any other vegetables of your choice.
2. Heat oil or ghee in a pressure cook add all the items listed under To Temper or Tadka and allow cumin, fennel seeds to splutter. Add onion, green chili, ginger-garlic paste, saute until onion becomes golden brown and soft.
3. Add potato, carrot and saute for 1-2 min or until potato becomes light golden (if using fresh peas add now with potato). Add peas, cauliflower and saute for a minute.

1. Add varagu (kodo millet), crushed pepper powder and mix well, saute for a minute. Now add water, salt, coriander leaves stir well to combine, close cooker and cook for 2 whistles. Once pressure released gently mix pulao.

• Make it into equal sized balls . Flatten this into tikkis. Cook in a tawa and add little oil to each tikkis.

• Cook in medium flame on both sides till both sides become golden brown.

• Kuthiravali tikki is ready to serve. I served with green chutney. These tikkis were very delicious and quite healthy tea times snack too.

Notes:

1. Always ensure the cooked mixture is dry without any water.
2. You can add corn kernels,grated beetroot, broccoli,potato and even scrambled paneer too.
3. If still  feel the mixture is wet add 1-2 tblsp of maida | corn flour|besan | Sathu maavu |millet flour|powdered corn flakes| coarsely powdered peanuts
4. Finely chopped cashew nuts can be added to the mixture.
5. Boiled peanuts can be added if your kids like it.
6. You can deep fry this too.
7. You can make this with Samba wheat rava or any other type of millet too.

• Soak the tamarind in 1/4 cup of water, till it is soft, then squeeze the tamarind to get the extract. Throw the pulp and retain the water. Now Tamarind extract is Ready.