Samo Rice Upma (Variche Tandul / Bhagar / Kodri)

Years ago people found many edible plants and seeds that grow in adverse conditions, and which form part of their diet. In several other countries these grasses and plants are mowed down and destroyed as weeds. One of them is Samo Rice which has different names in India like Variche Tandul, Bhagar and Kodri. Samo rice is quite delicious which is specially made for fasting. Even though you do not go for fasting just try it for a change instead of rice.

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  1. Samo Rice (Variche Tandul, Bhagar, Kodri) – 1 bowl (heaped)
  2. Green Chillies (Mirchi) – 5 (cut into big pieces)
  3. Cumin Seeds (Jeera) – 1 tspn
  4. Clarified Butter (Ghee, Tup) – 3 tbsps
  5. Salt to taste
  6. Potato (Batata) – 1 big (cut into medium pieces)
  7. Water as needed (approximately boil 2 cups of water)

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  1. Wash and drain samo rice and keep it aside.
  2. On one side keep 2 cups of water for boiling.
  3. Heat clarified butter in a skillet or a non-stick pan – add cumin seeds and chillies; saute for a minute.
  4. Stir fry potato in it till it becomes tender and then add samo rice and salt to taste.
  5. Now stir fry samo rice for atleast 5 -7 mins continuosly on a medium to high flame.
  6. Add more than half boiling water to the skillet and mix well and cover it with a lid.
  7. Check after 2 mins, if the water is soaked and samo is still raw then add some more water.
  8. Now after 5 to 6 min samo will be puffed and cooked.
  9. Serve hot garnished with grated coconut or coriander leaves.


  1. While cooking samo rice take small amount of rice in a dish and press it; it should be crushed easily and softly.
  2. It is just like our regular rice but, it takes less time to cook.
  3. After preparation is over samo should not be like a cake it should be easily separable.

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