Kodo millet is a hardy Indian minor millet, a wiry annual grass whose slender, few-fingered seed heads yield small oval grains encased in a stubbornly hard, dark husk. Naturally gluten-free, mild and gently nutty with an earthy undertone, its polished pale kernels cook up light, fluffy and separate — much like a small couscous — and it is prized in the drylands of central and southern India as one of the most drought-proof and slow-digesting of all the small millets, eaten as kodo rice, upma, khichdi and porridge.