Samo seeds or Bhagar as it is called in Marathi lightly roasted in ghee and boiled to perfection. Yields a nice and fluffy rice like preparation . Best as it is served traditionally with the Shengdana Amti (Click here for recipe). It is a classic combination and a one dish meal by itself.
In Gujrati it is called "Samo" (સામો) or "Moriyo" (મોરિયો) in Marathi it is called 'bhagar' (भगर) or "Vari cha Tandul" (वरी चा तांदुळ), in Hindi it is called "Mordhan" (मोरधन) or "Sava ka chawal" (सवा का चावल). Sharing here my style of preparation. Hope you enjoy it.
INGREDIENTS:
Vari tandul/ Samo seeds 200 gms (Wash and soak in water for at least 30 mins)
Ghee 2 to 3 Tbsp
jeera/Cumin seeds 1 tsp
roasted and crushed peanuts 1/2 bowl
watery buttermilk 2 Bowls
Salt to taste .
METHOD :
1. In a thick bottomed vessel or kadai, heat the ghee.
2. Once the ghee is hot, add the cumin seeds and stir a bit. Avoid burning of cumin seeds.
3. Add the watery buttermilk, then add the crushed peanuts and salt and mix well.
4. Bring this to a boil.
5. Now add the soaked Vari tandul to this and mix really well.
6. Bring it to a boil again .
7. Now keep an iron girdle or tawa in between the flame and the vessel in which you are cooking (This will prevent the vari from sticking to the bottom of the vessel and getting burnt).
8. Keep the flame on low and cook covered for 15 mins.
9. Stir occasionally
10. Check if the Vari is cooked by pressing in thumb and fore finger.
11. Your 'Bhagar' or ' Vari tandul' is ready .
12. Serve hot with Shengdana Amti (Click here for recipe)
2. Once the ghee is hot, add the cumin seeds and stir a bit. Avoid burning of cumin seeds.
3. Add the watery buttermilk, then add the crushed peanuts and salt and mix well.
4. Bring this to a boil.
5. Now add the soaked Vari tandul to this and mix really well.
6. Bring it to a boil again .
7. Now keep an iron girdle or tawa in between the flame and the vessel in which you are cooking (This will prevent the vari from sticking to the bottom of the vessel and getting burnt).
8. Keep the flame on low and cook covered for 15 mins.
9. Stir occasionally
10. Check if the Vari is cooked by pressing in thumb and fore finger.
11. Your 'Bhagar' or ' Vari tandul' is ready .
12. Serve hot with Shengdana Amti (Click here for recipe)
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