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KODO MILLET

Kodo millet is widely distributed in damp habitats across the tropics and subtropics of the world. It is indigenous cereal of India and is grown today in Chhattisgarh, Uttar Pradesh in the north and Kerala and Tamilnadu in the south. This cereal is also known as varagu, kodo, haraka and arakalu.
It forms the main stay of the dietary nutritional requirements. It has high protein content (11%), low fat (4.2%) and very high fibre content (14.3%). Kodo millet is very easy to digest, it contains a high amount of lecithin and is excellent for strengthening the nervous system. Kodo millets are rich in B vitamins, especially niacin, B6 and folic acid, as well as the minerals such as calcium, iron, potassium, magnesium and zinc. Kodo millets contain no gluten and isgood for people who are glutenintolerant.
Regular consumption of kodo millet is very beneficial for postmenopausal women suffering from signs of cardiovascular disease, like high blood pressure and high cholesterol levels.
We can simply replace rice with kodo millets. You don't find any significant taste difference with regular rice. We bet you will fall in love when you taste thisKodod(Varagu) rice. We can prepare many varieties rice using this Kodo (varagu). Here is the recipe which helps you to cook simple white rice using Kodo (varagu) with perfect texture.

Cooking Instructions:
You can cook kodo as normal rice in 2:1 ratio. 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). This can be had with any curry or can be used to prepare other dishes such as Lemon Rice, etc.

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