Kodo Millet & Rice Recipe – Authentic Indian Summer Salad with Pomegranate

Last Updated on 4 months by Neha Deshmukh

Kodo Millet & Rice Recipe – Authentic Indian Summer Salad with Pomegranate

Hey everyone! If you’re anything like me, you’re always on the lookout for light, refreshing meals, especially when the weather heats up. This Kodo Millet & Rice Salad is exactly that – a vibrant, flavorful dish that’s both healthy and incredibly easy to make. I first stumbled upon a version of this at a local farmer’s market and immediately knew I had to recreate it at home. It’s become a summer staple in my kitchen ever since!

Why You’ll Love This Recipe

This isn’t just another salad. It’s a beautiful blend of textures and tastes – the slight chewiness of the millet and rice, the coolness of the curd, the zing of green chili, and the burst of sweetness from the pomegranate. It’s a complete meal in itself, packed with nutrients, and perfect for a quick lunch or a light dinner. Plus, it’s a fantastic way to introduce yourself to the goodness of kodo millet!

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 0.5 cup Kodo Millet
• 2 tbsp Brown Rice
• 0.5 cup Milk
• 0.75 cup Curd (Dahi)
• 1 Green Chili
• 0.5 tbsp Ginger (grated)
• 0.5 tbsp Cumin Seeds
• 2 tbsp Grated Carrot
• 5 Curry Leaves
• 2 tbsp Pomegranate Seeds
• Salt (to taste)
• 1 tbsp Oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Kodo Millet: A Nutritional Powerhouse

Kodo millet (around 100g) is an ancient grain gaining popularity for a reason! It’s gluten-free, rich in fiber, and a great source of protein. You can find it at most health food stores or online.

Brown Rice: Choosing the Right Variety

I prefer using short-grain brown rice for this salad, as it has a slightly stickier texture. But any brown rice variety will work – just adjust the cooking time accordingly. About 50g of dry brown rice is perfect.

Curd (Dahi): Regional Variations & Benefits

I use full-fat curd for the best flavor and creaminess. In India, we have so many types of curd – from the thick, tangy dahi of the North to the smoother curd of the South. Feel free to use your favorite! Around 180g of curd works well.

Unique Spice Blend: Cumin & Curry Leaves

The cumin and curry leaves are essential for that authentic Indian flavor. Don’t skip them! Gently crushing the cumin seeds before adding them to the oil releases even more flavor.

Pomegranate Seeds: Freshness & Flavor

Fresh pomegranate seeds are best, but frozen ones work in a pinch. They add a lovely sweetness and a beautiful pop of color. About 30g of pomegranate seeds is a nice amount.

Step-By-Step Instructions

Alright, let’s get cooking!

First, cook and cool the kodo millet and brown rice. I usually cook them separately, then let them cool completely before mixing.

Next, in a bowl, gently mash the cooked millet and rice together. Don’t overdo it – you want some texture!

Now, add the curd and milk to the mashed millet-rice mixture. Stir well and add salt to taste.

Time for the magic! Heat the oil in a pan over medium heat. Add the cumin seeds, curry leaves, chopped green chili, and grated ginger. Sauté for a minute or two, until fragrant. You’ll know it’s ready when the cumin seeds start to sizzle.

Pour this lovely tempering over the curd-millet mixture. Give it a good stir to combine everything.

Finally, add the grated carrot and pomegranate seeds. Adjust the salt if needed.

And that’s it! Serve chilled and enjoy.

Expert Tips

• Don’t skip the cooling time: This salad is best served chilled, so make sure the millet, rice, and the final dish are properly cooled.
• Adjust the consistency: If the salad is too thick, add a splash more milk. If it’s too thin, add a little more curd.
• Fresh is best: Using fresh ingredients will always give you the best flavor.

Variations

• Vegan Adaptation: Swap the curd and milk for plant-based alternatives like coconut yogurt and almond milk.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your ingredients (especially the curd) are certified gluten-free.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of green chili or remove the seeds. For extra heat, add a pinch of red chili powder.
• Summer Cooling Adaptation: Add a few chopped mint leaves for an extra cooling effect.
• Festival Adaptation (e.g., Janmashtami): This salad is a wonderful offering during Janmashtami, as it’s light and uses simple, wholesome ingredients.

Serving Suggestions

This salad is fantastic on its own, but it also pairs well with Ruchi Magic Spicy Carrot Chilli Pickle (as suggested!). You can also serve it alongside a simple dal or a vegetable curry.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors actually meld together even more overnight!

FAQs

What is Kodo Millet and is it Gluten-Free?

Kodo millet is a small, nutritious grain that’s been cultivated in India for centuries. It’s naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I use a different type of rice instead of brown rice?

You can! White rice will work, but it won’t have the same nutritional benefits or the same slightly nutty flavor as brown rice. Quinoa is also a good substitute.

How can I adjust the spice level of this salad?

Easily! Reduce or omit the green chili. You can also add a pinch of red chili powder for extra heat.

Can this salad be made ahead of time?

Yes, absolutely! In fact, it tastes even better after the flavors have had a chance to meld together.

What is the best way to serve this Kodo Millet and Rice Salad?

Chilled, of course! It’s the perfect refreshing meal for a hot summer day.