Kuthiraivali (banyard millet) upma

Kuthiraivali aka banyard millet, Jhangora or Odalu has amazing nutritional value. I would says it is one of those humble ingredients coming together to give us a humble recipe.

Kuthiraivali (banyard millet) upma

I was amazed by how much protein it contains. I started replacing it where ever possible. Especially in the recipes where rice is called for, like arisi upma, idli, Dosa even payasam (kheer).

Kuthiraivali upma with kathirikkai (eggplant) gotsu

This recipe is an adaptation of rice upma excluding all the soaking and grinding work. If you are someone who is very much set to scrumptious meals without any replacement, or someone hesitant to try Millets. This is the recipe for you to get started.

Especially for a busy day this will work wonders. Now to the recipe

Ingredients

For tempering

• Gingelly (seasame) oil - 3 tbsp

• Mustard seeds - 1 tsp

• Cumin seeds - 1 tsp

• Black pepper - ground - 1/2 tsp

• Curry leaves - 1 strand

• Dries red chilli - 2 or 3 to taste

• Asafoetida - 1/4 tsp

• Channa dal - 1 tbsp

• Salt to taste

• Shredded coconut - 1 tbsp

Other ingredients

• Banyard millet - 1 cup

• Toor dal - 2 tbsp

DIRECTION

1. Wash the banyard millet twice

2. In a pot add 2 cups of water to 1 cup of banyard millet and 2 tbsp of toor dal

3. To that add salt and stir

4. Start Instant pot - Manual - Low pressure - 4 mins - Keep warm off

5. If cooking on stove top, add water to the millet, cover with the lid and cook until the millet is soft. Cook for 15 mins on low flames. Stir in between.

6. Meanwhile, in a sauce pan prepare tempering. Heat sesame oil to that add mustard seeds. When its popped add channa dal, dried red chilli, asafoetida and curry leaves.

7. When the pressure is released, add the cooked millets to the tempering and stir well.

8. Cover and cook for a minute

9. Garnish with shredded coconut

This goes well with gotsu and chutney. Enjoy and happy cooking.