KODO MILLET

Description

  • Full in dietary fiber
  • 0% Fat
  • 100K Calories

Varagu is also rich in anti-oxidants polyphenols, an antioxidant compound, tannins, phosphorous and phytic acids. Its antioxidant potential is much higher than any other millet and major cereals. Varagu is a good substitute to rice or wheat. It is called Kodo in Bengali, Kodra in Gujarati, Punjabi and Marathi, Kodri in Hindi, Harka in Kannada, Kodua in Oriya, Varagu in Tamil, Arikelu, Arika in Telugu and Koovaragu in Malayalam. 

o It is easy to digest, 

o Contains a high amount of lecithin and is excellent for strengthening the nervous system. 

o It is rich in photo chemicals, phytate that helps in reduction of cancer risks. 

o It helps to reduce the body weight and beneficial for postmenopausal women. 

o It is good for those suffering from signs of cardiovascular disease, like high blood pressure and high cholesterol levels. 

o it is good for diabetics, its anti – diabetic compounds like quercetin, ferulic acid, p – hydroxybenzoic acid, vanillic acid and syringic acid from Varagu prevents obesity. 

o Kodo millets contain no gluten and are good for people who are gluten intolerant.

1. KODO MILLET VEGETABLE PONGAL

Ingredients:

Kodo millet : ¼ cup

Green gram dhal : ¼ cup

Carrot, beans,

Green peas, potato : finely chopped each 2 table spoon

Cumin seeds : 1 teaspoon

Asafetida : 1 teaspoon

Pepper : ¼ teaspoon

Grated ginger : ½ teaspoon

Curry leaves : few

Cashew : 5

Ghee : ¼ cup

Salt : as needed

Procedure:

Wash and clean the rice and dhal and pressure cook. Soak the vegetables, pepper, cumin seeds, asafetida, ginger in ghee and cook them along with rice and dhal. After the pressure is released fry the cashews in the remaining ghee and pour it over the pongal and add the salt. Mix all the ingredients well and keep the cooker closed for some time. Now the tasty kodo millet rice vegetable pongal is ready. Coconut chutney goes well with this dish.

3. KODOMILLET MORINGA LEAVES PONGAL

Ingredients:

Kodo millet : 1 cup

Green gram : ¼ cup

Moringa leaves : ½ cup

Ghee : 1 teaspoon

Pepper : 1 teaspoon

Cumin seeds : 1 teaspoon

Asafetida : ¼ teaspoon

Grated ginger : ½ teaspoon

Curry leaves : few

Cashew : 5

Procedure

Dry roast the kodo millet. Fry whole green gram, moringa leaves, pepper, cumin seeds, asafetida, in ghee and add to the rice. Add 4 cups of water and pressure cook it till 3 or 4 whistles. After the steam is let off, add salt and cashew roasted in ghee and mix it well and cook it for 5 minutes in simmer. As the moringa leaves are rich in iron it is suitable for people of all age.

4. KODO MILLET VADAI

Ingredients

Kodo millet : ½ cup

Thoor dhal : ½ cup

Onion : 1

Fennel seeds : ¼ teaspoon

Asafetida : ¼ teaspoon

Red chilly : 2

Salt : as needed

Oil for frying

Procedure

Soak the rice and dhal for 3 hour. Add fennel seeds, asafetida, red chilly, and grind it to a course texture. It should be thick and dry. Add finely chopped onion and salt and mix it well. Make medium size balls out of the dough. Keep oil in frying pan and when the oil is heated, flattened the balls as vada and deep fry it in the oil till golden brown.

5. KODO MILLET GRUEL

Ingredients

Kodo millet : 1 cup

Garlic : 4 flakes

Sambar onion : 2

Pepper, salt each : ½ teaspoon

Churned butter milk : 2 cups

Procedure

Dry roast the kodo millet rice and add 4 cups of water, garlic, onion and pressure cook it till four whistles. After it cooked and the pressure is released add pepper powder, salt, and churned butter milk and drink. This dish is high in fiber and protein content.

6. KODO MILLET GINGELY SEED AND FLAX RICE

Ingredients

Kodo millet : 1cup

Gingely seed : 1 table spoon

Flax : 1 table spoon

Red chilly : 5

Salt : as needed

Seasoning : oil, mustard, urad dhal, cumin seeds, cashew, and curry leaves

Procedure

Fry the kodo millet in a frying pan. Add two cups of water and cook. Fry the gingely seed, flax and red chilly and powder it. When the rice is cool, add salt and friend powdered mix and season it with ingredients for seasoning.

7. KODO MILLET VEG RICE

Ingredients

Kodo millet : 2 cups

Vegetables : carrot, capsicum, cut cauliflower, green peas all together

1 ½ cup

Onion : 1 finely chopped

Bay leaf, cinnamon

Clove each : 1

Biriyani masala : ½ teaspoon

Salt : as needed

Oil : 2 table spoon

Procedure

Wash the kodo millet and soak it foe ½ hour. The add 2 times the water and cook it. In a frying pan, pour oil and when heated add bay leaf, cinnamon, clove and fry. Then add onion, vegetables, salt, biriyani masala and sauté well. Then mix the cooked rice with this. This rice is rich in carbohydrates, fiber, and vitamins and hence a very healthy dish.

8. PLANTAIN FLOWER KODO MILLET RICE

Ingredients

Kodo millet : 2 cups

Plantain flower : 1 cup

Thick curd : 2 teaspoon

Turmeric powder : 1 pinch

Garlic : 5 flakes

Onion : 1

Chilli powder : 1 teaspoon

Oil : 4 teaspoon

Ghee : 2 teaspoon

To grind

Grated coconut : ¼ cup

Mint, coriander leaves : ¼ cup

Green chillies : 2

Grated ginger

Fennel seeds each : 1 teaspoon

Tomato : 1

Cashew : 4

Procedure

Fry the rice in a dry frying pan. Grind all the ingredients given for grinding, pour 4 teaspoons of oil in a cooker, and add cut onion and garlic and sauté well. Add plantain flower, chilli powder and sauté. Add 4 cups of water and pressure cook it till 2 whistles. Once the pressure is released, it can be served hot. This is very good for women. Plantain flower is very good for treating stomach ulcers. Onion raitha is very good side dish for this.

9. GROUNDNUT, SESAME KODO MILLET RICE

Ingredients

Kodo millet : 2 cup

To fry and grind

Groundnut : ½ cup

Sesame seeds : 2 table spoon

Grated coconut : 2 table spoon

Chillies : 4

Salt : 1 ½ teaspoon

Ghee : 1 teaspoon

Seasoning

Mustard, urad dhal

Curry leaves

Procedure

Soak kodo millet for half hour. Add 2 times water and cook it and allow it to cool. Fry the ingredients for frying and grind and mix with rice. Then fry the ingredients for seasoning and mix it with rice. This rice is good for those who want to gain weight.

10. KODO MILLET CORIANDER BUTTER MILK

Ingredients

Cooked kodo millet : ½ cup

Thick curd : 1 cup

Ginger : half piece

Coriander leaves : a handful

Green chilly : 1

Salt : as per taste

Chilly powder : to garnish

Procedure

In a mixie, blend cooked millet, green chilly, coriander leaves, ginger and salt to a fine paste. Now add curd and give it a good mix. Transfer this mixture into a bowl and add cold water as needed. Whisk well till frothy. Serve immediately sprinkled with a little red chilly powder.

11. KODO MILLET PAYASAM

Ingredients

Kodo millet : 150 gram (soak for an hour before use)

Organic Jaggery : 250 gram

Milk : 250 ml

Saffron : 4 or 5 (dissolve in warm milk and keep)

Cashew, raisins : 50 gram

Ghee : 30 ml

Procedure

Cook together Kodo millet, saffron, and milk on slow heat until the millet is soft and mashed Stir in jaggery and saffron and mix gently Heat ghee in a pan add all dry fruits and roast until golden color and add to the cooked Payasam Served hot or cold.

12. KODO MILLET SWEET PONGAL

Ingredients

Kodo millet : ½ cup

Moong dal : ¼ cup

Palm sugar candy : 1.5 c powdered coarsely

Coconut milk : ½ cup

Ghee : 4 tablespoon

Cashew nuts : 2 tablespoon broken

Cardamom powder : 1 teaspoon

Raisins : 2 tablespoon

Procedure

Wash millet and moong dal thoroughly with water. Combine the millet, moong dal and 1.5 c of water and coconut milk and pressure cook till mushy. Takes about 6 to 7 whistles. Once pressure is released, mash the mixture well Now, add the powdered palm sugar and mix well. Return the cooker to the stove and continue to cook the mixture on a medium low flame for about 5 mins. In the meanwhile, heat ghee in a pan. Add cashews and fry to a golden brown. Drain and add this to the pongal. In the same pan, add cardamom powder and raisins and fry till the raisins fluff up. Add this to the pongal along with the ghee. Mix well. Add 2 tablespoon ghee at the last to the pongal in the end and mix thoroughly. Switch off flame.

13. KODO MILLET UPMA

Ingredients

Kodo Millet : 1 cup Toor dal : 4 tbsp Black peppercorn : 1 tbsp Cumin seeds : 2 tsp Mustard seeds : 1/2 tsp Urad dal : 2 tsp Red Chili : 2, broken

Freshly grated coconut : 2 tbsp Asfoetida : 1/4 tsp Curry leaves : few Oil : 4 tsp Water : 2 1/2 cups Salt : to taste

Procedure

Coarsely grind the Toor dal, black peppercorn and cumin seeds in a blender. Mix it with kodo millet and keep it aside. Heat oil in a large non stick skillet or kadai. Splutter mustard seeds. Add curry leaves, asafoetida, urad dal and red chilies. Fry until golden brown. Add water and bring it to a boil. Add the grated coconut and salt. Mix well. Reduce the heat. Now add the kodo millet and dal mixture. Mix thoroughly to combine. At this point you can cover with tight lid and cook until the water is absorbed for about 15 minutes. Or, you can transfer the millet mixture into a pressure cooker and cook for 3 to 4 whistles. Once done, add a tsp of ghee and give it a good stir. This is purely optional. Serve hot with coconut chutney or lemon pickle.

14. KODO MILLET IDIYAPPAM

Ingredients

Kodo millet flour : 1 cup Salt : to taste Coconut oil : 2 tablespoon Hot water : as required.

Procedure

Take the flour into broader vessel. Add salt and coconut oil to it. Boil water and add that little by little mix well with ladle / spoon. Let it cool down Knead the flour to make smooth dough. Now take idiyappam presser and grease it with oil. Fill it with idiyappam dough and press the dough in circular motion on idli plate Steam cook it for 7-10 mins or till it is cooked (when you touch with wet hand it shouldn’t stick to your hand) Remove it from the idli cooker and by inverting the idli plate. Repeat the process Enjoy it with your favorite chutney

15. KODO MILLET DOSA

Ingredients

Kodo Millet : 3 cups

Urad Dal : 1 cup

Salt : as needed

Water : as needed

Oil/Ghee : to drizzle

Procedure

Soak Kodo Millet and Urad Dal in water for about 4 hours. In a mixer or grinder first blend the Urad Dal like how we grind for dosa to a smooth consistency and next grind the Kodo Millet till smooth. Mix both the Urad Dal and Kodo Millet and keep it in the same bowl allows it to ferment overnight or about 6 hours. Next day or while preparing the dosa add the required salt and water and bring it to the dosa batter consistency. Mix everything together and heat a dosa Tawa. Take a ladle full of batter and spread on the dosa Tawa. Drizzle ghee and cook on both sides till fully cooked. Kodo Millet dosa is now ready to serve.

16. KODO MILLET CARROT PULAV

Ingredients

1. Carrot – 1 skin peeled and grated 2. Coconut milk – 1st and 2nd milk 3. Salt 4. Ginger garlic paste – 1 tbspoon 5. Kodo millet – 1/4 cup 6. Bay leaf – 1 7. Elachi, cinnamon and clove – each 2 8. Green chilly – 1 cut it into 2 9. Pudina leaves 10. Ghee

Procedure

Wash and soak kodo millet in water. Heat a cooker. Add ghee. When its hot add bay leaf, elachi, cinnamon and cloves. Fry for a min. Then add ginger garlic paste green chili and pudina leaf. Mix well and fry till raw smell goes. Then add carrot salt. Then add the millet and mix well. Now add the coconut milk mix well and cook til the millet is cooked well. Serve hot.