Kodo Millet is a tasty millet which is slightly brown in color. It is called Varagu in Tamil, Haarka in Kannada and Arikelu in Telugu. Here we talk about how to cook Kodo Millet perfectly, everytime.
Wash the Kodo Millet before use – You may see the color of water is dark reddish brown in color. This is because of the bran of the millet – it is actually very healthy and it shouldn’t be washed more than once (leading to all the nutrients being washed away).
- I use pressure cooker to cook. Add 2 measure of water for every measure of Kodo millet. Add salt to taste and close the lid. Keep at medium flame for 1 whistle and low flame for second whistle (8-10 minutes).
- After the second whistle, take it off the flame and leave it aside for 10 minutes. Do not let off the cooker steam, let it cook further in its own steam. Once cooled, open the cooker lid
- Your Kodo millet rice is ready.
- This can be had with any curry or can be used to prepare other dishes such as Lemon Rice, Puliogre, etc.
- In my experience, millet tastes best when it is served hot.
Kodo is very rich in dietary fibre and protein in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It has a high antioxidant content and it is highly beneficial for diabetes patients.
Kodo Millet is called as Haarka (in Kannada), Arikelu (in Telugu), Varagu (in Tamil) and Kodon (in Hindi)