Kodo millets are also called as varagu, arikelu, kodra or harka. They were domesticated and grown as crops in India 3000 years ago. People who want to be on a high fibre diet can include this recipe as a part of their diet plan.
Ingredients for the Kodo Millet Recipe:
- Kodo millet/little millet– 1/2 cup
- Fenugreek seeds / uluva – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Water – As required
- Grated coconut – 3/4 cup
- Cumin seeds / jeerakam – 1/2 tsp
- Pearl onion – 1 – 2
- salt – To taste
- Ghee / coconut oil (ghee preferred) – 2 tsp
- Pearl onion – 3, thinly sliced
Preparation of Kodo Millet jeeraga Kanji:
1. Start with washing the broken kodo millet twice or more and place it in a heavy-bottomed pan.
2. Add 3 – 4 cups of water and 1/4 tsp turmeric powder. Now let the millet cook for 20 – 30 minutes. Do not pressure cook it as you will have to stir it occasionally. Stir until it is soft and looks all done.
3. As you put aside the millet to cook, grind coconut, cumin seeds and a pearl onion to a very fine paste. Now add this mixture to the cooked rice.
4. Again set the entire content to cook for 3 – 4 minutes. Pinch enough salt for the dish and stir it again.
5. The Kodo millet kanji is almost ready now. Heat a separate pan with ghee, add sliced pearl onions to toss it until it turns brown.
6. Kodo millet kanji is ready to serve. Pour over the kanji and mill it well for one last time. Serve it hot for a refreshing porridge experience.