Kodo millet was domesticated in India almost 3000 years ago. It is found across the old world in humid habitats of tropics and subtropics. It is a minor grain crop in India and an important crop in the Deccan plateau.
The fiber content of the whole grain is very high. Kodo millet has around 11% protein, and the nutritional value of the protein has been found to be slightly better than that of foxtail millet but comparable to that of other small millets. As with other food grains, the nutritive value of Kodo millet protein could be improved by supplementation with legume protein
About the farm
Initiated in 1990, the Collective has been attempting to respond to the desperate situation and agrarian crisis in 140 villages of Chennekothapalli, Roddam and Ramagiri Mandals of Anantapur District. The Collective has been striving to help people to rejuvenate, regenerate and revitalise their natural resources and traditional genetic base. The idea is to help them regain control in order to conserve the agro-biodiversity in Anantapur district, so that they can combat drought and continue to live a sustainable agricultural lifestyle.
Organic Kodo millet
A Simple Recipe - Kodo Millet Pongal
Varagarisi /Kodo Millet- 1/2 cup
Split green gram dal/Moong dal/ pasi paruppu -2 tbsp
Water - 2 1/4 cup
Salt to taste
For the seasoning
Oil - 1 tbsp
Ghee - 1-2 tsp
Cumin seeds - 1 tsp
Whole black pepper - 1 tsp
Cashew nuts - 4-5
Ginger finely chopped - 1 tbsp
Curry leaves - few
Dry roast moong dal until it is hot to touch. You do not have to roast millet.
Wash and pressure cook both dal and millets with 2 1/4 cup of water, salt needed for 4 whistles.
Once the pressure subsides, open the cooker and mix the content well.
Cook the pongal on low heat for 3-4 minutes, add ghee and switch it off.
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