Kodo (Kodra) - Kodo Millet Upma

Ingredients:

· Kodo millet (Varagu) – 1 cup

· Water – 2.5 cups

· Oil or ghee – 2 tbsp

· Mustard seeds – ½ tsp

· Urad dal (split black gram) – 1 tsp

· Chana dal (Bengal gram) – 1 tsp

· Green chilies – 1–2 (slit)

· Ginger – 1 tsp (finely chopped)

· Curry leaves – 8–10

· Onion – 1 medium (finely chopped)

· Mixed vegetables – ½ cup (carrot, beans, peas) – optional

· Salt – to taste

· Fresh coriander leaves – for garnishing

· Lemon juice – 1 tsp (optional)

Cooking Instructions:

1. Roast the Kodo Millet:

   • Heat a dry pan over medium heat.

   • Add the washed and drained Kodo millet and lightly roast it for 3-4 minutes until it releases a nutty aroma. Set aside.

2. Prepare the Upma:

   • In a deep pan, heat the oil (or ghee). Add mustard seeds and let them splutter. Then add cumin seeds, followed by the green chilies and grated ginger. Sauté for a minute.

   • Add the chopped onions and sauté them until they become soft and translucent.

   • Add the mixed vegetables (carrot, peas, beans, etc.), and sauté for 2-3 minutes until the vegetables are slightly tender.

   • Add turmeric powder and salt to taste. Stir well.

3. Cook the Millet:

   • Add the roasted Kodo millet to the pan and mix it well with the vegetables and spices.

   • Pour in 2 cups of water and bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pan, and let it cook for 10-12 minutes or until the millet is cooked and the water is absorbed.

   • If needed, you can add a little more water to ensure the millet gets cooked properly.

4. Finish Up:

   • Once the millet is cooked, turn off the heat. Add fresh coconut (optional) and squeeze in lemon juice for a zesty flavor.

   • Garnish with freshly chopped coriander leaves.

5. Serve:

   • Serve your Kodo Millet Upma hot with a side of coconut chutney or pickle.