Moraiyo khichdi is a Hindu fasting friendly dish that is easy to make. Served alongside some yogurt, it makes for a satisfying meal.
Moraiyo is a gluten-free grain. This dish is vegetarian and vegan.
What is samo/Sama or Moraiyo?
In English, moraiyo or sama or samo is known as barnyard millet.
Samo are seeds of a wild grass originating from Asia. Sama, samo or moraiyo is a seed, not a grain.
Moraiyo or sama is also called or made as vrat ke chawal or sama ke chawal but they are not rice. (Chawal means rice, so confusing right!?).
It is known by other names regionally throughout India such as mordhan, bhagar, shyama rice, kuthirai valli, odalu, kavadapullu.
It is used commonly as farali food or as a vrat dish. This means it is okay to use when fasting. It is often used to make khichdi, pulao or even as dosas or pudla/cheelas.
Moraiyo is small, round seeds. When cooked they become soft.
Samo or Moraiyo
Cumin coriander powder
Salt – to make fast friendly use sendha namak
Red chili powder
Making Moraiyo Khichdi
Making this dish is pretty easy!
Heat pan with oil on medium heat. Once hot add cumin seeds and let sizzle.
Add in chopped green chillies and mix. Add curry leaves.
Next, add potatoes and sama.
Add water and spices.
Cover and cook 12-15 minutes.
Potatoes should be easy to cut through when cooked. Cook until you reach consistency you like. If you like less watery, remove lid and cook a few minutes to burn out excess water.
How to Make Moraiyo Flour or Samo Flour?
You can grind it in a coffee grinder.
Try It? Leave A Review, Love To Hear Feedback! Or Tag Me On Instagram @some_indian_girl
Moraiyo Ni Khichdi (Sama ki khichdi)
- 1 medium potato 225g
- 1 cup samo 200g
- 1 medium green chilli
- 2 tbsp oil
- sweet neem leaves
- ½ tsp cumin seeds
- 1 tsp salt
- 1 tbsp cumin coriander powder dhana jeeru
- 3 cups water
- Heat pan with oil on medium heat. Once hot add cumin seeds and let sizzle.
- Add in chopped green chillies and mix. Add curry leaves.
- Add potatoes and mix
- Add moraiyo or sama/samo
- Add water and spices. Cover and cook 12-15 minutes. Potatoes should be easy to cut through when cooked. Cook until you reach consistency you like. If you like less watery, remove lid and cook a few minutes to burn out excess water.
- Serve with yogurt.