Kodo millet originated in West Africa but is primarily grown in India. It is also grown in Philippines, Indonesia, Thailand and Vietnam. It is a good substitute to rice and wheat. Anexcellent source of protein and fibre. Today I have tried to create my husband's favorite coconut rice with Kodo millet.
Ingredients Kodo millet 1/2 cup Water 1 cup Salt 1/4 tsp + 1/2 tsp Coconut 2 cups scraped Ginger paste 2 tsp Tempering Coconut oil 1 + 1 tbsp Cashew nuts 8-10 Mustard 1 tsp Chana dal 1 tsp Urad dal 1 tsp Red chili 4 Curry leaves a few Asaefotida a pinch Method
Wash kodo millet several times.
Soak it overnight.
Boil in 1 cup water and 1/4 tsp salt.
Bring it to a boil and then let it simmer till all the water evaporates.
The millet will be cooked by then.
Fluff it with a fork and keep it aside.
Mix coconut and ginger paste,keep it aside.
Once the millet cools down, spread it on a wide dish.
Heat coconut oil in a pan.
Fry the cashews and keep them aside.
In the same oil prepare the Tempering.
Add Asaefotida and mustard seeds.
Once mustard seeds crackle, add the dals, red chili, and Curry leaves.
Once the dals brown slightly, add coconut and ginger mix
Fry till coconut changes the color to golden brown. Remove from stove.
Now add the cooked kodo millet. Mix gently.
Mix in 1 tbsp cold pressed coconut oil.
Taste and adjust salt
Garnish with fried cashew and chopped coriander.
Serve with Papadam and banana chips