Kodo Millet is one of the ancient grains grown extensively in south India. It even gets a mention in our holy text Ramayana as one of the religious grains for offerings. It is one of the millets with the highest fibre and mineral content. The biggest advantage is that millets in general are wild crops and require very little water. They are most of the times grown without any pesticides and are naturally organic :-)
So I hope the convincing is done to get your pack of kodo millet to try new and nutritious recipes at home. It can be bought in any organic store/available online too. Will share some links in the comment sections.
Kodo Millet - 1 Cup (Roasted alone for 10 mins on a medium flame)
Onion - 1 Medium Sized (Chopped)
Tomato - 1 Medium Sized (Chopped)
Capsicum/Carrots/Peas - 1 Cup (Chopped)
Green Chillies - 1-2 Small (finely chopped)
Salt as per taste (Use Rock Salt/Himalayan if you can)
Curry Leaves, Mustard Seeds (For seasoning)
Cold pressed Coconut/Groundnut Oil - 2 tsp
Exactly the same as how you make regular upma. Start with seasoning by adding mustard & curry leaves in oil. Add the onion, tomato, veggies to cook for 1-2 mins. Add 2.5 cups of water. The ratio is 1 Cup Kodo millet to 2.5 Cups water. Allow the water to boil and then add the kodo millet. Cook for about 15 mins on a medium/low flame. We need more cooking time as this millet is larger in size compared to rava.
Garnish with coriander and serve warm.
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