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Tuesday, January 28, 2014

Kodo millet Capsicum rice

Kodo millet Capsicum rice
  1. Kodo millet – 1 cup (150 gms)
  2. Water – 2 or 2 1/2 cups
  3. Capsicum – 2 (chopped lengthwise)
  4. Mustard – 1/2 teaspoon
  5. Cumin - 1/2 teaspoon
  6. Cashewnut – 8 nos.
  7. Ghee or Gingelly (Sesame) oil – 1 teaspoon
  8. Turmeric powder – 2 pinches
  9. Coriander leaf – 2 teaspoons
  10. Rock salt - as per taste

To dry roast & grind:
  1. Urad dhal – 1 teaspoon
  2. Coriander seeds - 1 teaspoon
  3. Dry red chilly – 2 or 3 nos.
  4. Curry leaves – 2 springs
  5. Coconut – 2 teaspoons (grated or sliced)
  1. Soak Kodo millet 30 minutes before cooking. Pressure cook the millet with water and little bit of rock salt. Add a few drops of oil to it. Reduce the flame after first whistle and wait for 8 more minutes. Once the pressure is gone, transfer the rice to a wide plate and let it cool for 5 minutes.
  2. Dry roast all the ingredients listed under ‘to dry roast & grind’ in the same order and grind it to a fine powder.
  3. Heat gingelly oil in a pan. Add mustard, cumin, cashewnuts and curry leaves. Add capsicums and sauté for few minutes. Cover it with lid and cook till the vegetables become tender. Add the masala powder, turmeric powder and salt and sauté for few minutes. 
  4. Add cooked rice in the pan and mix all the ingredients thoroughly. Sprinkle coriander leaves. Adjust salt as per taste.
  • I have learnt this recipe from here.  The usual white rice was used in original recipe. I have replaced that with millet variety. You may also try the same recipe with other millets like Barnyard and Little millet as well as Seeraga samba which is one of our traditional rice varieties.
  • The dish looks colourful if you use 2 or 3 coloured capsicums.

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