Also Known As
Foxtail Millet, Varai, Varagu, Khododhan, Kodra, Kodon.
Kodri is a type of millet, somewhat similar to barley. The whitish to cream coloured grains taste quite similar to broken rice or kanji. The grains are little thicker than wheat rawa but smaller than daliya.
Kodri is extremely nutritious, and is largely consumed by the poorer and working class community in India. However, as awareness about its nutritious value has begun spreading, it is now available in organic food stores in several parts of the country, and youngsters are beginning to consciously include such millets in their diet.
You can cook kodri by pressure cooking or steaming it, just like the way you cook rice. It can be eaten either plain topped with a little melted ghee, with masalas added, as upma or khichdi.
How to Select
• Kodri is a common millet, and is available in almost all grocery stores or supermarkets.
• Check the quality before buying to avoid any insect or bug infestation.
• Kodri cooks faster if soaked in water for 3-4 hours. After that, it can be cooked just like normal rice by boiling in water in a large vessel or in a pressure-cooker.
• Cook until the grains turn fluffier and are cooked completely.
• Add salt to taste; ghee may or may not be added.
• Kodri can be savoured with kurma or any subji.
• You can make a simple but aromatic Kodri Pulao, in the following method:
o Heat oil in a kadai, add asafoetida, turmeric and mustard seeds.
o Now add chopped onions, ginger-garlic and green chillies paste to it, and cook for 5 minutes.
o Add matki or other sprouts to the kodri.
o Add salt, required spices and double quantity of water. Cook it over a medium flame.
o Serve hot with raita or plain curds.
How to Store
• Store it in a cool, dry place, away from moisture.
• You can empty the pack in a plastic or a glass bottle and tightly lid the container after every use.
• It would be advisable to first sun-dry the kodri grains for around 2 hours, to completely remove moisture, if any, and then store it.
• Kodri contains a good amount of carbohydrates, proteins and fats, and thus comprises a balanced meal.
• The energy value is also high and suitable for the undernourished group.
• It is rich in calcium, which helps in teeth and bone growth and maintenance.
• There is some amount of phosphorus also present in kodri.
• This millet contains good dietary fibre and therefore has a low glycemic index and hence considered to be benficial for diabetics.
• It has good amounts of Arginine, Tryptophan and Phenylalanine, which are essential amino acids required by the body.