Here’s a step-by-step recipe for making Millet Upma, a savory South Indian dish that is both delicious and healthy. This recipe uses foxtail millet, but you can also use other millet varieties like little millet or kodo millet.

Ingredients:

• 1 cup foxtail millet
• 2 cups water
• 2 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 cup chopped onions
• 1/2 cup chopped mixed vegetables (carrots, peas, bell peppers)
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1/2-inch piece of ginger, finely grated
• A few curry leaves
• 1/2 teaspoon turmeric powder
• Salt to taste
• Juice of 1 lemon
• Fresh coriander leaves for garnish (optional)

Instructions:

1. Rinse and Soak the Millet:
   • Rinse the foxtail millet thoroughly under cold running water until the water runs clear.
   • In a bowl, soak the rinsed millet in enough water for 15-20 minutes. Drain and set aside.
2. Prepare Vegetables: Chop the mixed vegetables into small, uniform-sized pieces.
3. Heat Oil: Heat the cooking oil in a large, heavy-bottomed pan or kadai over medium heat.
4. Temper Mustard and Cumin Seeds: Add mustard seeds to the hot oil. When they start to splutter, add the cumin seeds and let them sizzle for a few seconds.
5. Sauté Onions and Aromatics: Add the chopped onions, green chilies, grated ginger, and curry leaves. Sauté until the onions turn translucent.
6. Add Vegetables: Add the chopped mixed vegetables to the pan. Sauté for a few minutes until they start to soften.
7. Add Millet: Drain the soaked millet and add it to the pan. Stir well to combine with the vegetables and spices.
8. Season and Cook: Sprinkle turmeric powder and salt over the millet mixture. Mix everything thoroughly.
9. Add Water: Pour 2 cups of water over the millet mixture. Stir well.
10. Simmer and Cover: Reduce the heat to low, cover the pan with a lid, and let it simmer for about 10-15 minutes or until the millet is cooked and the water is absorbed. You can check for doneness by tasting the millet for tenderness.
11. Finish with Lemon Juice: Once the millet is cooked, turn off the heat and squeeze the juice of one lemon over the upma. Mix it in for a burst of freshness.
12. Garnish and Serve: Garnish the millet upma with fresh coriander leaves if desired. It’s now ready to serve.
13. Serve Hot: Millet upma is typically served hot on its own or with coconut chutney, tomato chutney, or pickle.

Enjoy your homemade and healthy millet upma!