Description

Kodo Millet

The Kodo millet, also known as cow grass, rice grass, ditch millet, Native paspalum, or Indian crown grass originates in tropical Africa, and it is estimated to have been domesticated in India 3000 years ago.  It is well known for the highest drought resistance and produces high yield in a short duration thus is of great economic value.

Cultivated:

Kodo millet is a monsoon or “kharif” crop, with sowing occurring in early June. It has a relatively short growth period, from 120 to 180 days. Kodo Millet is largely grown in Madhya Pradesh, Chattisgarh, Maharashtra, Tamil Nadu, and Karnataka. It is also cultivated in the Jhum field of Arunachal Pradesh. Kodo Millet (Paspalum scrobiculate) is grown mostly in the Deccan region and the cultivation extends to the foothills of the Himalayas

NutritionaL Value:

Energy-353 kcal

Protein-8.3 g

Total Fat-1.4 g

Carbohydrates-65.9 g

Dietary Fiber-5.2 g

BENEFITS:

Controls sugar levels

Rich in Antioxidants

Fights Chronic Ailments

Help in losing Weight

Improve Energy Levels

How to check quality:

*Grain shapes are elliptical to oval shapes and its color varies from blackish brown to dark brown.

* Kodo millet is a monocot and an annual grass that grows to heights of approximately four feet.

*They contain immense amounts of nutrients and are cold, making them a great choice to beat the summer heat! 

How to cook

Pulao

Ingredients

• 1 cup Varagu Kodo millet

• 1 & ½ cups Water

• 1 cup Mixed vegetables Chopped Carrot, beans, green peas

• 1 Onion

• 1 teaspoon ginger garlic paste

• 2 Green chili

• 12 Mint leaves

• Salt

• 3 tablespoon Ghee plus oil mixed

• 1-inch Cinnamon

• 1 teaspoon Fennel seeds Sombu

• 1 Biryani leaf

Instructions

• Heat a small pressure cooker first with oil/ ghee.

• Then, in medium flame, add cinnamon, fennel, and bay leaf. Do not let the fennel change its color.

• After that, add onion and stir. Then, add ginger garlic paste.

• Then add the chopped veggies and mint leaves.

• Continue frying on a medium flame for about 2 mins. You can add a little salt to the veggies.

• After that, add washed, drained millet to it and mix well. Let it become dry. Flame should always be medium.

• Then add water, salt and bring to a boil.

    8.  Mix well and cook for a whistle on medium or low flame or low flame possible for 12 mins and serve.

Recipes

Pulao

Idly

Varagu Kanji

Payasam

Regional Names:

English-Kodo Millet

Tamil-வரகு

Malayalam-Koovaragu

Telugu-Arikelu

Kannada-Harka

Hindi-Kodra