Kodo Millet Coriander Rice
Ingredients
Pre-soaked kodo millet – 1 cup
Coriander leaves – 1 cup
Mint leaves – ¼ cup
Green chilli, garlic, ginger – small quantities
Onion and carrot – chopped
Oil, salt, water – as required
Coriander leaves – 1 cup
Mint leaves – ¼ cup
Green chilli, garlic, ginger – small quantities
Onion and carrot – chopped
Oil, salt, water – as required
Method
1. Cook the millet with water, salt and a bay leaf until soft; set aside to cool slightly.
2. Grind the coriander leaves, mint, green chilli, garlic and ginger with a little water into a chutney.
3. Heat oil, sauté the onion till translucent, then add the carrot.
4. Stir in the coriander-mint chutney and cook until the raw smell disappears.
5. Fold in the cooked millet and mix evenly.
6. Serve warm with raita.
2. Grind the coriander leaves, mint, green chilli, garlic and ginger with a little water into a chutney.
3. Heat oil, sauté the onion till translucent, then add the carrot.
4. Stir in the coriander-mint chutney and cook until the raw smell disappears.
5. Fold in the cooked millet and mix evenly.
6. Serve warm with raita.
Made with Pre-Soaked Kodo MilletShop the millet used in this recipe
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