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Sunday, January 26, 2014

Kodo millet Groundnut or Peanut rice

Kodo millet Groundnut or Peanut rice


  1. Kodo millet – 1 cup (100 gms)
  2. Water – 2 1/2 cup
  3. Gingelly (Sesame) oil – 1 teaspoon
  4. Mustard – 1/2 teaspoon
  5. Peanuts – 2 teaspoons
  6. Curry leaves – 1 spring
  7. Rock salt - as per taste

To dry roast & grind:

  1. Peanuts – 1/4 cup
  2. Urad dhal – 1 teaspoon
  3. Dry red chilly – 2 nos.
  4. Sesame seeds – 1 teaspoon
  5. Coconut – 2 teaspoons (grated or sliced)


  1. Soak millet 30 minutes before cooking. Pressure cook the millet with a few drops of oil and rock salt. Once the pressure is released, fluff the rice with a  fork and keep aside.
  2. Dry roast all the ingredients listed under ‘to dry roast & grind’ in the same order and grind it to a coarse powder.
  3. Heat oil in a pan. Add mustard, peanuts and curry leaves. Once the peanuts are roasted well, turn-off the stove. Add cooked rice and masala powder with this tempering and mix everything thoroughly. Adjust salt as per taste. 


  • We have learnt this recipe from here. Instead of the normal rice, I have used millets.
  • You may also use Barnyard or Little millet instead of Kodo millet. 

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