Whole kodo millet, also called kodra or varagu, ready for rice-style cooking.
Kodo millet, called kodra in Maharashtra and varagu in the south, cooks up light and separate, which makes it an easy stand-in for rice at a regular meal.
It takes on the flavour of whatever it is cooked with, so it works as well in a simple pulao as it does in a plain steamed serving alongside dal.
Cook like rice and serve with dal, sambar or curry.
Use in pulao, lemon rice style dishes and upma.
Cool leftovers and use for curd rice style preparations.
Store in an airtight container in a cool, dry place, away from direct sunlight and strong smells. Use a clean, dry spoon each time.
Available
Whole browntop millet, one of the less common Indian millets, cleaned and packed.
Available
Whole pearl millet, also known as bajra, cleaned and packed for everyday cooking.
Available
Whole barnyard millet, also called sanwa or kuthiraivali, quick to cook and light on the plate.
