Chilli Garlic Millet Bowl with Kidney Beans

Kodri, also called varagu or kodo millet, is one of those grains that has quietly fed families across India for a very long time. It grows well on dry, poor soil where rice struggles, which is why it has been a staple in parts of central and southern India for centuries. Once you cook it, you will notice it has a gentle, nutty flavour and a texture that sits somewhere between rice and couscous. It is a good grain to get to know if you want something different on the plate.

The first thing to know is that kodri swells a lot. Rinse it well, give it a short soak, and then cook it in plenty of water so the grains have room to puff up. Adding a little oil to the pot, as this recipe asks, helps keep the grains separate. Refreshing the cooked millet under cold water stops it from clumping and gives you that fluffy finish that makes the bowl so pleasant to eat.

The garlic and chilli paste is where the dish gets its character. Pounding the garlic with the dried chilli flakes in a mortar releases far more aroma than chopping ever does, and it coats every grain. Keep the heat moving in the kadhai and do not let the paste catch, because burnt garlic turns bitter very quickly. A quick stir is all the vegetables need, so the capsicum keeps a little snap.

Leftovers keep well. Store the cooled bowl in an airtight container in the fridge for up to two days. Millet tends to firm up when chilled, so splash in a spoonful of water and warm it gently in a pan, stirring, before eating. Leftover kodri also makes a good base for a quick lunch with a fried egg on top.

For serving, this bowl works nicely on its own, but it also pairs well with a simple cucumber and onion raita or a bowl of plain yogurt. If you want a lighter meal, a crisp salad on the side adds freshness. A couple of ideas from our recipe collection fit naturally alongside it, such as Zesty Rajma and Sprout Salad for more beans and crunch, or Zesty Sprouted White Chickpea Salad if you want another bean-based side on the table. For a warm, comforting companion, Golden Chickpea and Vegetable Soup makes a satisfying pairing on a cool evening.