Barnyard millet cooks in a few minutes and stays light, so it is often used for upma, khichdi and fasting-day dishes.
The grain is small and pale, and it absorbs seasoning readily.
Barnyard Millet
Whole barnyard millet, also called sanwa or kuthiraivali, quick to cook and light on the plate.
Suggested uses
Cook as upma or khichdi.
Use in fasting-day recipes in place of samo or varai.
Serve as a light alternative to rice at dinner.
Storage
Store in an airtight container in a cool, dry place, away from direct sunlight and strong smells. Use a clean, dry spoon each time.
