Kodo Millets/Varagu/Arikelu/Kodra/Harka: Benefits and Easy Recipe
Kodo millet is a good source of protein, fiber, vitamins, and minerals. It contains high levels of antioxidants, which help to protect the body against free radicals and oxidative stress. Kodo millet is also rich in magnesium, which is important for bone health, and phosphorus, which is important for energy production and cell repair.
Kodo millet is easy to cook and can be used in a variety of dishes, including porridge, pilaf, and salads. It has a slightly nutty flavor and a chewy texture, which makes it a great alternative to rice or couscous. Kodo millet is also a popular ingredient in gluten-free baking, as it can be ground into flour and used in place of wheat flour in many recipes.
Overall, kodo millet is a nutritious and versatile grain that is well-suited to a range of dietary needs and preferences.
Kodo Millet Khichdi:
1 cup kodo millet
1/2 cup moong dal (split yellow lentils)
1 onion, chopped
1 tomato, chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp red chilli powder
2 cloves of garlic, minced
Salt to taste
3 cups water
1 tbsp ghee (clarified butter)
Rinse kodo millet and moong dal together in water and soak for 30 minutes.
Heat ghee in a pressure cooker, add cumin seeds and mustard seeds and let them splutter.
Add chopped onions and sauté till they turn translucent.
Add chopped tomatoes, garlic, turmeric powder, red chilli powder, and salt. Cook for 2-3 minutes.
Add the soaked kodo millet and moong dal to the cooker, along with 3 cups of water. Mix well.
Pressure cook for 3-4 whistles or until the khichdi is cooked well.
Once the pressure is released, open the cooker and give a quick stir. If the khichdi is too thick, add some hot water to adjust the consistency.
Serve hot with a dollop of ghee on top.
This kodo millet khichdi is a nutritious and filling dish that can be enjoyed as a one-pot meal for lunch or dinner.