BM #87 Day 22 -
I finally could lay my hands on Kodo Millet at a local Indian Store. I paid a pretty penny for it, though. I have tried quite a few dishes with this millet. I found that it is not very difficult to like it as it doesn't seem to have any distinct smell or taste. In fact when blended with Yogurt and the seasonings, it is not very different from the rice version.
This is also a favorite lunch box dish for my little one. I was in two minds whether to post it under Kid's lunch box recipes or under the Whole grain recipes :). I typically don't add ginger and green chilies for my little one. I just add a little black pepper and loads of crunchy dals (she calls them 'katum kitum') and raisins in the tadka for her.
Ingredients -
Kodo Millet/ Arikelu / Varagu 1/2 cup
Milk 1/2 cup
Yogurt/Curds 1/2 cup + more
Salt as needed
Ginger, grated 1/2 tsp
Garnish with coriander leaves and pomegranate pearls
Seasoning (Ghee/Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Red chilies 2, Curry leaves few, Asafoetida a pinch, Raisins few, Cashews few)
Method Of Preparation -
Wash kodo millet and soak it for 5-10 minutes. I observed the water turns a little muddy, so I like to soak and make sure the muddy colored water is all washed out.
Pressure cook the kodo millet by adding about 1.5 cups of water. After the pressure cooker cools down, transfer the cooked millet into a wide bowl and mash it so that there no lumps. [I cooked in the Instant Pot - Manual 8 minutes.]
Add in milk and yogurt. Mix well.
Sprinkle salt and grated ginger.
To prepare the seasoning, heat ghee/oil, add mustard seeds, after they are ready to crackle, add the remaining ingredients in the order listed.
After the dals are brown, transfer the seasoning ingredients into the kodo millet daddhojanam. Mix well and garnish with pomegranate pearls. Enjoy with fried mirchi!
Preparation Time 30 minutes
Serves 2-3