Kodo Millet

Scientific name:

Paspalum scrobiculatum.

Vernacular names:

Arikelu is a Telugu word, while Varagu is a Tamil word, Varak in Malayalam, Arka in Kannada, Kodra is a Hindi word, and Bajra is a Punjabi word for kodo millet.
Other common names:

The kodo millet, also known as rice grass, cow grass, ditch millet, Native Paspalum, or Indian crown grass, is a tropical African grass that was domesticated around 3000 years ago in India.

Introduction:

Kodo millet is a drought-resistant plant. It’s the grittiest of all the grains. It’s an annual grain that’s mostly grown in Nepal, India, the Philippines, Vietnam, Indonesia, Thailand, and West Africa, where it all began. With the exception in India, the Deccan plateau, where it is planted as a major food source, it is grown as a minor crop in most of the other places.

It is a drought-tolerant crop that may thrive on marginal soils where other crops fail, and it can produce 450–900 kg grain per hectare. Description:
Kodo millet is a monocotyledonous annual grass that reaches a height of 4 feet. It has a raceme-like

inflorescence with 4-6 racemes
that are 4–9 cm long. Its slender,
light green leaves reach a length
of 20 to 40 cm. The seeds it
produces are small and ellipsoidal,
measuring 1.5 mm in width and 2
mm in length, and ranging in
colour from light brown to dark
grey. The shallow root system of this millet makes it perfect for intercropping.

History and geography:

Kodo millet is a tropical African grain that was cultivated in India approximately 3000 years ago. It is a small food crop that is consumed in several Asian nations, notably in India, where it is extremely important in specific places. It grows wild in the west of Africa as a perennial and is used as a famine food. It is commonly seen as a weed in rice fields. Many farmers are unconcerned about it because it may be gathered as a backup crop if their main crop fails. It is classified a noxious weed in the southern United States and Hawaii.

Climate and temperature:

Kodo is primarily grown in warm, dry climates. Kodo millet grows best in broad sunlight, but it may take some partial shadowing. It grows best at temperatures between 25 and 27 degrees Celsius. It takes four months for it to reach maturity and be harvested.
Water required:
It may be grown in locations where rainfall is scarce and unpredictable since it is drought tolerant. It grows successfully in regions with only 40 to 50 cm of yearly rainfall.
Soil:

It can adapt to a wide range of soil conditions, from extremely poor to very fertile, and can bear a certain amount of alkalinity. Alluvial, loamy, and sandy soils with good drainage are the best. Kodo millet can be

Sowing season:

Harvesting Time:

In northern India, the crop is ready to harvest in the months of September or October, and in the Rabi season, it is harvested in the months of January and February.
Yield:

Per hectare, 15-18 quintal grain and 30-40 quintal straw can be harvested.

Nutritional benefits:

Kodo millet is gluten-free, has a low glycemic index, and is high in fibre. It also has a high antioxidant content.

grown in stony and gravelly soils, such as those found in mountainous areas.

It is advantageous to sow as soon as the monsoon season begins. In most states, the planting season runs from the middle of June to the end of July, known as Kharif, and from September to October, known as Rabi. Method of Sowing:

Broadcasting and line sowing.

Energy353Kcal
Protein8.3g
Fat3.6g
Fiber9g
Carbohydrates65g
Thiamine15mg
Niacin2mg
Calcium35mg
Phosphorus188mg

Kodo Millet in Ayurveda:

Kodo millet is classified as langhana, which means providing lightness to the body, and is part of the Trina Dhanya Varga (grains that are produced by grass like plants). It is described as a nutritious food that is regarded for its medical, therapeutic, and culinary capabilities, and it is advised for diabetics to help them battle fatigue and heal wounds more quickly. Because it is frigid in nature, it increases vata dosha while balancing kapha and pitta dosha concerns.

Nutritional value per 100gms:

Benefits of Kodo Millet:
1. Controls Diabetes:
It’s time to make the switch to millets if you’re diabetic. Incorporate kodo millets into your daily diet to avoid blood sugar rises and to raise insulin levels. Kodo millet, according to studies, lowers glycated haemoglobin levels, stimulates liver glycogen formation, and increases immediate energy levels in diabetics.
2. Fights Chronic Ailments:
The antioxidant content of kodo millets is outstanding. The phenolic compounds found in this little millet help to lower LDL cholesterol, maintain the heart healthy, lower blood pressure, and prevent a variety of chronic diseases. These antioxidants also work against free radicals, which cause damage to cells and tissues, preventing cancer.
3. Aids in Weight Loss:
Millets of all types are at the top of the list for individuals looking to shed a few pounds. Kodo, a superb alternative to rice and wheat, serves the purpose since it stimulates metabolic activity and fights metabolic syndrome, particularly in adolescent boys and girls, assisting in the loss of stubborn fat around the waist, belly, and hips.
4. Heart Healthy:
Around the world, cardiovascular disease is the leading cause of death. It’s time to incorporate millets into your diet for a healthy heart. Because

4 cups of water

of the inclusion of protein, dietary fibre, and antioxidants, regular consumption of Kodo millets not only maintains this crucial organ healthy, but also lowers bad cholesterol levels, regulates blood pressure, fights anxiety, and keeps you cheerful.

5. Heals Wounds:

Kodo millet is a tried-and-true home treatment for external wound healing. To relieve discomfort and speed the healing process, mix one spoon of fresh Kodo millet flour with water and apply it to the affected area of the skin.

Is Kodo Millet Better Than Rice?

Rice and Kodo millet have the same amount of nutrients. White rice provides quick energy, carbs, calcium, iron, thiamine, folate, and Vitamin E. Kodo millets are high in protein, dietary fibre, healthy fats, calcium, and iron.
While rice is easily digestible, Kodo millets have a low glycemic index, making them ideal for diabetics.

How To Cook Kodo Millet?

Millets are a little tricky to cook since they need a precise amount of water to get that gritty texture.
Ingredients:
1 cup Kodo millet

1 cup kodo millet
2 carrots, chopped carrot
1 potato, cut into small pieces 10 beans, chopped
1 big onion, thinly sliced
1⁄2 green capsicum, chopped
1 bunch of mint leaves
3 garlic cloves
2 long green chillis
1⁄4 bunch coriander leaves

Method:

 Wash Kodo millet completely and soak it in water for 2 hours.
 Bring 4 cups of water to a boil in a pan, then add the drained millets.

  •   Cook on high for 5 minutes, then reduce the heat and let it simmer for another 5 minutes.
  •   Remove from the heat and fluff it with a fork for a gritty

texture.

Recipe:
Kodo millet pulao:
Ingredients:

2 cloves
10 Cashews
1 bay leaf
1⁄2 tsp cumin
1⁄2 tsp garam masala 1⁄2 tsp turmeric
3 tsp oil
Salt to taste

Method:

  •   Soak the kodo millet in water for 2 hours and then set it aside.
  •   Mint, coriander, ginger, garlic, chilies, and cloves should be ground into a fine paste in a blender with very little water.
  •   Add oil to a deep bottom vessel. Cook until the onion is transparent. Stir in the cumin, bay leaf, chopped veggies, salt, garam masala, and turmeric powder.
  •   Mix in the mint and coriander paste. Fry till it becomes fragrant.
  •   Bring the water to a boil. Cook for 5 minutes on high heat after adding the kodo millet.
  •   Reduce the heat to low and cook for an additional 5 minutes. Serve immediately with raita.

1. Kodo millet kichidi

Kodo millets are generally safe to eat, however they can become harmful if infected with the fungus species Aspergillus flavus and Aspergillus tamarii, which release cyclopiazonic acid, a deadly chemical. Severe diarrhoea, nausea, and unconsciousness may occur as a result. If you have constipation, don’t eat these millets because it will make it worse. If there are any contaminants, make sure to clean it properly. To improve nutrient absorption and digestion, soak Kodo millets for at least 2 to 3 hours before cooking.

Other recipes you can try:

  1. Kodo millet dosa
  2. Kodo millet kheer
  3. Kodo millet upma
  4. Kodo millet idli
  1. Kodo millet tikki
  2. Kodo millet bisibille baath
  3. Kodo millet soup
  4. Kodo millet masala vada
  5. Kodo millet pulihora

Contraindications:

Conclusion:

Kodo millets are one of the most common cereals consumed by humans around the world. Kodo millets have earned an undeniable place on the list of super foods in the current period due to their excellent nutritional characteristics. These very tiny millets with low glycemic index are highly suggested for diabetics as a source of protein, dietary fibre, healthy fats, and a variety of antioxidants. It’s also perfect if you’re attempting to lose a few pounds. However, for best results, clean these millets thoroughly under running water and soak them for at least 2 hours.

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