Kodra (Hindi)/ Varagu (Tamil)/ Koovaragu (Malayalam)/ Arikelu (Telugu)/ Harka (Kannada)
Kodra (Gujarati)/ Kodo (Bengali)/ Kodua (Oria)

The kodo millet pairs well with a sambhar and dal; or if you’ve decided to do a bisebellabath or a Kashmiri pilaf or Chinese fried rice – this 3000 year old grain is the one that can replace almost
every rice-based dish there is. During Navaratri, when people fast, Kodo is one of the millets that
are cooked to break the fast.

 A good source of Vitamins B6, ninacin, folic acide and minerals
 Rich in dietary fibre
 Boosts heart health – especially for menopausal women
 Diabetic-friendly
 Promotes good health and boosts immunity

Nutritive Value of Kodo

100gms per serving

  • Protein 5–8%
  • Minerals 2.5 %
  • Calcium 344mg%
  • Potassium 408mg%
  • Fat .3%
  • Calories 336


The Millet Magic


 Many tribals cook the kodo millet like rice, if not grind it into a flour and make dishes..
 It is eaten as a ‘famine food’ in Africa, as the single grain provides complete
nourishment.