Prep Time: 02 Hours

Cook Time: 15 minutes

Servings: 1 Serving

Millets can be used in any recipe in place of rice. Here is a flavourful Coriander leaves rice made with little millet.

It is extremely flavorful and easy to make with simple ingredients.

Ingredients

• Kodo millet: ¼ cup
• Coriander leaves: ½ cup
• Green chili: 1-2 nos
• Fresh coconut: 4 tbsp
• Dry roasted Saunf: ½ tsp
• Clove: 1no
• Cinnamon: ½ inch piece
• Cardamom: 2-3 seeds of a pod
• Ginger: 1-inch piece
• Lime juice: 1tbsp
• Rock salt: to taste

Method

• Soak Kodo millet for 2 hours.
• Cook it in water, 2.5 times the measure of millets, and a little salt. Cook until all the water is absorbed. The millets maybe just cooked and not too soft.
• While the millet is cooking, dry roast saunf, clove, cinnamon, cardamom and blend together with grated coconut, coriander leaves, ginger and green chilli with little water to get a smooth thick paste.
• Add the paste to the cooked millets and stir well.
• Allow to cook covered, on a very slow flame for 5 minutes or until all the moisture is absorbed by the millets.
• Turn off the flame and stir in lime juice and some chopped coriander leaves.
• Serve hot with mixed-vegetable-kurma.

Wellcure Tip:

• You could substitute Kodo millet with little millet/foxtail millet/barnyard millet.

Eating Guide:

• Food group: millets and coconut
• Millets are gluten-free, rich in fibre and high on nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
• Coconut is a wholesome nut with umpteen health benefits and hence a great addition to your mealtimes. Can be easily combined with other food groups

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