Home / Accompaniments / V for Varya chi Khichidi
26 September, 2013

V for Varya chi Khichidi

Posted in : Accompaniments, Bay leaf /tej Patta, Blogging Marathon, Green chilli, Moong Daal-Yellow Lentils, Rice on by : ArchanaPotdar Tags: , , , , , , ,

varrya 2

For Ashadi Ekadashi, (For those who do not know on Ekdashi there is a fast observed.  Ekadashi comes every month so this is maintained every month. Ashadi Ekadashi comes in the Hindu month of Ashad and is considered very auspicious and a lot of people fast. Interested check here.) my father was home.

He had had his surgery and my father in law was in the hospital.  I was to cook something both could eat, something light.

Though at my in-laws place we are not religious in fact we do not have any rituals or compulsions for any festival or days or any day for that matter my father follows all of them. He wanted to do his fast… I know but doing Grrrrrr! was not helping me, he would have not eaten at all.

So I told him I will make Navnaki, that’s what it is called in Kannada & in Marathi it is Varya chi Khichidi for his lunch. Its also called Bhagar in Marathi. 

Before he could raise any objections about the use of moong dal I reminded him that Amma made moong dal payas so moong dal is acceptable. That put paid to any argument and we had this delicious khichidi! 

The Varya chi khichidi was so delicious that pappa was willing to eat it in any other form that I made.  And you can bet I used Varya in many ways Khichidi & soup of course it’s made in upit also.

This is how it appears


Recipe Source: Smita Deshmukh
  • 1 cup Varaya che tandul
  • ½ cups moong dal
  • 2 tsp jeera
  • 2 tsp ghee
  • Kala namak
  • Green chilli
  • Wash and drain the moong dal.
  • In a thick bottomed kadhai/wok add the 1 tsp jeera and 1 tsp ghee when the jeera crackles add the Varya che Tandul. On low flame roast the Varya che Tandul till you get a lovely aroma.
  • Next add the moong dal and roast till the mixture becomes golden.
  • Add 3 cups of water and salt raise the flame bring to a boil. Once the water starts boiling reduce the flame to sim and cook covered for say 10 minutes or till the moong dal gets cooked. Stand covered for another 4-5 minutes. (See notes).
  • Heat the ghee in another vessel crackle the jeera add the green chilles and pour over the Varya cha baht.
  • Serve hot with Good Saar, if it’s not a fasting day then with papad and pickle too.
  • The amount of water needed depends on the moong dal. I need 3 cups water once and 6 once. Keep some hot water ready and use if needed. Next time I am going to cook the moong dal  first then add the Varya.
  • Also the stuff swells so use a smallest cup you can find.
  • You can also add veggies like peas, carrots, cauliflower finely chopped while cooking the varya.
  • There has been one incidence where I have also added with the jeera and green chillies finely chopped garlic. That tasted awesome too.


This is my entry for Blogging Marathon with alphabets under the alphabet V .

Here are the others with me.

Courtesy: Preeti

Courtesy: Preeti

Hi! First time here?

Well then you are Most Welcome! I hope you keep coming back for more here.
If you are my regular visitor then a big Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!



​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

0 thoughts on : V for Varya chi Khichidi

  • September 26, 2013 at 10:12 pm

    So good that you managed to cook for both of them that they could eat..these grains look like Fox tail millet..

  • September 26, 2013 at 10:13 pm

    Nutritious khichidi, varya ressembles quite like samo and kodo millet..

  • September 26, 2013 at 11:58 pm

    thats a very very healthy and inviting khicidi 🙂 looks so yummy dear !!

  • September 27, 2013 at 12:02 pm

    Love the way you convinced your dad with moong dal!! So sweet!! and this khichdi looks very comforting!!

  • September 27, 2013 at 3:18 pm

    The Varyachi khichdi looks yummy…

  • September 29, 2013 at 8:00 am

    not sure what the varya is but the dish does look delightful

  • September 29, 2013 at 7:23 pm

    I am assuming that varya che tandul means rice rava..Sounds very nice.

  • September 29, 2013 at 9:52 pm

    I think we call it samak or swang here and use it in Navratri fast …anyways khichdi looks yummy !

  • October 1, 2013 at 8:29 am

    Such a healthy and wholesome dish.

  • October 1, 2013 at 11:13 pm

    We call this samak… usually come at home in navratri days only. awesome recipe.

  • PJ
    October 5, 2013 at 9:05 pm

    I think I have seen this in some shop here. Got to check the name. And this is a wonderful recipe,so simple yet tasty and filling. Great that you could satify FIL and dad…

  • October 7, 2013 at 10:19 pm

    No idea what samo rice is, but the khichdi looks very nice and I am glad your father had this.. I think sabodana is one of the foods thats acceptable on fasting days

  • October 27, 2013 at 10:22 pm

    Is it the little millet.samai? looks like that…a very healthy dish !!

  • Pingback: Soup with Varya Che Tandul or Samo rice | The Mad Scientist's Kitchen!!

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