This ancient crop is one of the most important millets of the world, India being one of its largest producers. Barnyard millet is an ideal supplementary crop for subsistence farmers and also as an alternate crop during the failure of monsoons in rice/major crop cultivating areas.
about the grain
Barnyard millet is a short duration crop that can grow in adverse environmental conditions with almost no input and can withstand various biotic and abiotic stresses. The grains are valued for their high nutritional value. It contains a rich source of protein, carbohydrates, fibre, and, most notably, micronutrients like iron and zinc.
|cooking method||absorption method|
|the uncooked grains are small, globular yellowish in colour|
|storage||store it in a dark, moisture-free place|
what you can cook with it
You can cook upma, khichdi and myriad other dishes that use rice. It is bold in texture, and quite toothsome making it versatile enough for almost anything. You can also boil it simply and pair it with simple daal, or other curries.
|botanical name||Echinochloa frumantacea|
|origin||Kadapa, Andhra Pradesh|
|processing||washed and dried|
gluten-free, high in fibre, antioxidant