Varagu in English is kodo millet (Paspalum scrobiculatum), written வரகு in Tamil. It is a small, oval, brownish millet that cooks into a firm, slightly chewy grain you can eat exactly like rice: with sambar, as pongal, or as lemon rice.
Many people mix it up with two other millets that share the name: pani varagu is proso millet and kezhvaragu is ragi (finger millet). Only plain varagu is kodo millet.
Varagu, pani varagu and kezhvaragu: which is which?
- Varagu (வரகு) = kodo millet. Brown husk, cream-coloured grain once dehulled. Firm, chewy texture, mild taste. Used like rice.
- Pani varagu (பனிவரகு) = proso millet. Smaller, round, pale yellow. Softer and quicker to cook.
- Kezhvaragu (கேழ்வரகு) = ragi / finger millet. Tiny, round, reddish-brown. Usually ground into flour for kali, koozh, dosa and roti, not cooked whole like rice.
For the everyday rice-style millets side by side, read Thinai vs Varagu vs Samai: Which Millet Is Best for Your Daily Diet? Other common Tamil names are on our Tamil grocery names in English page.
What is varagu like to eat?
Varagu is a whole grain. When it is unpolished it keeps more of its outer bran, so it carries more dietary fibre than polished white rice, along with some protein and minerals. It is filling, and the grains stay separate when cooked well, which makes it good for variety rice and upma.
That is the honest version: varagu is a good grain to swap in for some of your white rice, not a medicine. If you are managing a health condition, talk to your doctor or dietitian before changing your diet. Start with one varagu meal a day and drink enough water; a sudden switch to millets at every meal is the most common reason people say millets "don't suit" them.
How to cook varagu arisi (fluffy, not hard)
- Wash 1 cup of varagu 3 to 4 times, rubbing it between your palms, until the water runs mostly clear.
- Soak for 30 minutes to 2 hours. A longer soak gives a softer grain.
- Water ratio: 1 cup varagu to 2½ cups water for rice-style, 1 to 3½ for a soft, pongal-style texture.
- Pressure cook 2 to 3 whistles, or simmer in a covered pot for about 15 minutes until the water is absorbed.
- Rest 5 minutes with the lid on, then fluff with a fork.
4 easy varagu recipes
- Varagu sadam: serve plain with sambar, rasam, kara kuzhambu or keerai, exactly like rice.
- Varagu pongal: cook with moong dal (1 cup varagu to ¼ cup dal) and 3½ cups water; temper with ghee, pepper, jeeragam, ginger, curry leaves and cashews.
- Varagu lemon rice or curd rice: use cooled, cooked varagu like leftover rice. It holds its shape well for lemon, tamarind and tomato rice.
- Varagu upma or kichadi: roast washed, drained varagu for 2 minutes, add vegetables and 2½ cups hot water, and cook covered until soft.
On busy mornings, Varagu Millet Sevai (180g, ₹40) steams in a few minutes, and Varagu Flakes (250g, ₹99) work like aval for poha, upma or a sweet with jaggery and coconut. More ideas: 5 Easy Millet Recipes You Can Cook in Under 30 Minutes.
How to buy good varagu
- Choose unpolished. A natural cream-to-light-brown colour with a little unevenness is normal; very white grain has been polished.
- Check it is clean and dry. Good varagu smells mild and grainy. Avoid grain that smells musty or looks damp, discoloured or clumped.
- Store it airtight in a cool, dry place and use within 3 to 4 months of opening.
- Start with 500g. That is about 7 to 8 meals for two if you swap one meal a day.
Buying in Chennai or elsewhere in Tamil Nadu? Our guide Where to Buy Millets in Chennai covers what to look for. You can buy Varagu (Kodo Millet) 500g, unpolished, for ₹117, or browse all our unpolished millets and millet sevai and noodles, with Pan-India delivery from Chennai.
Frequently asked questions
What is varagu called in English?
Kodo millet. In Hindi it is kodon, and in Telugu arikelu.
Is varagu the same as ragi?
No. Ragi is kezhvaragu, or finger millet. Varagu is kodo millet, a different grain that is cooked whole like rice.
Is pani varagu the same as varagu?
No. Pani varagu is proso millet. It is smaller and softer than kodo millet and cooks a little faster.
Do I need to soak varagu before cooking?
A soak of 30 minutes to 2 hours is enough. It gives a softer, more even grain, but varagu can also be cooked after just a good wash.
Can children eat varagu?
Yes, as part of regular family meals. Cook it soft as pongal or kichadi, and mix it with rice at first if your child is new to millets.