- Carrot – 1 skin peeled and grated
- Coconut milk – 1st and 2nd milk
- Ginger garlic paste – 1 tbspoon
- Kodo millet – 1/4 cup
- Bay leaf – 1
- Elachi, cinnamon and clove – each 2
- Green chilly – 1 cut it into 2
- Pudina leaves
Wash and soak kodo millet in water. Heat a cooker. Add ghee. When its hot add bay leaf, elachi, cinnamon and cloves. Fry for a min. Then add ginger garlic paste green chili and pudina leaf. Mix well and fry till raw smell goes. Then add carrot salt. Then add the millet and mix well. Now add the coconut milk mix well and cook til the millet is cooked well. Serve hot.
Kodo millet: 1 cup
Water: 3 cups
Milk: 1/4 cup
Curd: 4 tbls
Curry leaf: 7_8
Mustard seed: 1tsp
Ginger: 1 inch(finely chopped)
Green chilly: 2(finely chopped)
Red chilly: 1
Cahew nut: 4(sliced)
Wash and soak the millet for 15-20 mins.
Cook the millet with 3 times of water(1:3).
Leave 3 whistles simmer it for 5 mins.
Allow it to get cool and mash it lightly.
Add milk blend it, then add curd.
Add required salt.
Heat the pan add mustardseeds, when they crackle, add cumin,ginger,chilles,cashew nuts and curry leaf.
Pour it to the cooked millet and blend well.
Now kodo millet curd rice is ready for the lunch box.
- Just to avoid the sourness after 3-4 hrs we are adding milk.
If you want to eat immediately after cooking, reduce the quantity of milk and increase the quantity of curd.
- You can also add Butter for Rich taste