Barnyard Millet / Kuthiravali

Net. Wt.: 1 Kg

Other names: Kuthiraivali / Oodalu / Jhangora / Kavadpullu

Barnyard millets are sweet in taste and are a powerhouse of nutrients. 

• The food prepared with this millet gives strength and is easily digestible. Therefore, in North India this is used during religious fasting.
• In Uttarakhand and Nepal pregnant women and neonatal women are given food made of barnyard millet as this is rich in iron. They believe that anemia is reduced in neonatal women and they will have plenty of breast milk.
• This food maintains body temperature.
• It improves the resistance capacity of the body.
• This is very good food for those who work for long hours in stationary position without much physical labour.
• It is good for constipation as well as diabetes as there is a lot of fiber in this millet.
• The food made of this millet protects us from ulcer-formation in small intestine and the cancer of large intestine liver and spleen

How to cook 

Siridhanya (millets) are unique grains that have fiber in the entire grain, unlike other millets. Therefore, one has to soak the millets overnight or for at least 6 hours to enable the expansion of fiber even in the deeper layers. Soaking time has to be increased to a minimum of 8 hours and a maximum of 12 hours for kids and the elderly. 

• Soak 1 cup of millet to 2 ½ cups of water (can be increased or decreased as per your preference).
• Transfer this water into a clay pot or a steel utensil to cook the millets.
• Once the water starts to boil, add a teaspoon of oil (optional) and cook it on a low flame. A few drops of oil can be added to make the millet fluffy.

The use of clay utensils is recommended over steel utensils as they add a better flavor to the food. Moreover, clay utensils are considered to be unique