Kodra

Sown on the poorest terraces where the effort of anything else wouldn't be repaid.

A handful of older farmers still grow it, mostly out of habit and because the seed is theirs.

• Drought-hardy, grown on marginal terraces
• Naturally gluten-free
• Very small harvests from a few remaining growers

Rinse and soak 30 minutes, then cook 1:2 with water like rice.

Use in khichdi in place of rice.

Grind into flour for rotis and porridge.

Millets like kodra kept these valleys fed through bad years, because they produce when nothing else will.

Kodo millet is gluten-free and, as a whole grain, naturally high in dietary fibre.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.