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.
- 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)
- 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.
- Prepare Vegetables: Chop the mixed vegetables into small, uniform-sized pieces.
- Heat Oil: Heat the cooking oil in a large, heavy-bottomed pan or kadai over medium heat.
- 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.
- Sauté Onions and Aromatics: Add the chopped onions, green chilies, grated ginger, and curry leaves. Sauté until the onions turn translucent.
- Add Vegetables: Add the chopped mixed vegetables to the pan. Sauté for a few minutes until they start to soften.
- Add Millet: Drain the soaked millet and add it to the pan. Stir well to combine with the vegetables and spices.
- Season and Cook: Sprinkle turmeric powder and salt over the millet mixture. Mix everything thoroughly.
- Add Water: Pour 2 cups of water over the millet mixture. Stir well.
- 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.
- 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.
- Garnish and Serve: Garnish the millet upma with fresh coriander leaves if desired. It’s now ready to serve.
- 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!
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