Preeti Shridhar

Jul 11, 20191 min

Coconut Rice with Kodo Millet

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

  1. Wash kodo millet several times.

  2. Soak it overnight.

  3. Boil in 1 cup water and 1/4 tsp salt.

  4. Bring it to a boil and then let it simmer till all the water evaporates.

  5. The millet will be cooked by then.

  6. Fluff it with a fork and keep it aside.

  7. Mix coconut and ginger paste,keep it aside.

  8. Once the millet cools down, spread it on a wide dish.

  9. Heat coconut oil in a pan.

  10. Fry the cashews and keep them aside.

  11. In the same oil prepare the Tempering.

  12. Add Asaefotida and mustard seeds.

  13. Once mustard seeds crackle, add the dals, red chili, and Curry leaves.

  14. Once the dals brown slightly, add coconut and ginger mix

  15. Fry till coconut changes the color to golden brown. Remove from stove.

  16. Now add the cooked kodo millet. Mix gently.

  17. Mix in 1 tbsp cold pressed coconut oil.

  18. Taste and adjust salt

  19. Garnish with fried cashew and chopped coriander.

  20. Serve with Papadam and banana chips

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