Kodo in Khao Soi Sauce

Rich and Creamy

Chef Aman Prakash

A deliciously rich, creamy, slightly spicy yellow curry dish which makes it more healthy and tasty with kodo millet.

Cooking time 20 mins / Preparation time 1 Hour / Serves 2


  1. Kodo millet-100 grams
  2. Salt- 5 garms
  3. Turmeric powder- 1 gram
  4. Cinnamon powder- 1 gram
  5. Curry powder- 3 graams
  6. Black pepper powder- 2 grams
  7. Garlic chop- 25 grams
  8. Curry leaves- 5 nos.
  9. Onion chop- 30 grams
  10. Olive oil- 20 ml
  11. Mustard seeds- 3 grams
  12. Bay leaf- 2 nos.
  13. Sliced zucchini- 10 grams
  14. Diced boiled carrot (optional)- 10 grams
  15. Diced boiled potato(optional)- 10 grams
  16. Coconut powder- 30 grams
  17. Water- 200 ml
  18. Gram flour- 10 grams


  1. Take a deep pan, boil millet and keep aside.
  2. Heat oil in a pan, add chopped garlic and sauté.
  3. Then add chopped onion and cook for 2 minutes.
  4. Add boiled millet, salt and black pepper powder in it and sauté for a few minutes and keep aside.

  5. Take another pan, heat oil then add mustard seeds, bay leaf, curry leaves, and chop garlic.
  6. Once the garlic is golden brown, add turmeric powder and gram flour and sauté.
  7. Then add coconut powder (mixed in water) in it and cook on low medium heat.
  8. Then add cinnamon powder, curry powder, water, and veggies and let it cook on low medium heat until desired consistency.
  9. Adjust seasoning accordingly.
  10. Garnish with coriander leaf and roasted tomato on top and serve hot!        

The Chef

"Millets are important to me because they are rich in protein and fiber and it’s a healthier version, we should try to include millets in our daily routine."

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