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Monday, August 29, 2011

Millet Upma

When I went for my 'quinoa' shopping recently, M bagged some millet from the bulk bins of whole foods market. I had read somewhere earlier that millet is a whole grain like quinoa and has been grown even before rice was. It is rich in magnesium and is a vitamin B source and said to be good for heart patients and diabetics. Enough reasons to try a grain for the first time, I thought and so brought home some.

I was contemplating whether to cook it as rice or prepare a spicy khichdi but finally settled with this upma. It goes along the same lines as quinoa version but to quicken the process, I used a pressure pan today. Ours was served with a spicy sambhar for a wholesome meal.

1 cup millet
2 small onions - finely chopped
1 tomato - chopped
Salt to taste (about 1.5 tsp)
For tadka:
1 Tbsp oil, 1 tsp chana dal, 1 tsp urad dal, 1 tsp mustard seeds, 1 tsp cumin seeds, 3 Serrano peppers, and few curry leaves

1. Toast millet on medium flame for 3 - 4 minutes and keep aside. 
2. Heat oil directly in a small pressure cooker / pressure pan. Add the dals, mustard seeds and cumin seeds. When the dals turn reddish, add chillies and curry leaves. Saute for few seconds and add onion. Fry on medium flame until they turn translucent. Next add tomatoes and cook until mush. 
3. Add about 1 & 3/4 cups of water to the mixture and bring it to a rolling boil. Add salt and the millet. 
4. Stir once and cover the cooker lid with the whistle on. Pressure cook until 3 whistles. After the valve pressure is gone, remove the lid, fluff and serve.

1. I used my pressure pan to cook this upma and this method is simple and quicker.
2. After step 3, the contents can be transferred to and cooked in a rice cooker.
3. The upma can be prepared in a regular sauce pan but it takes longer to cook millet (about 20 minutes).

My effort to focus only on the image in the background. :)

This is going to be my last day post of BM#8 with the theme "Cooking with five or less ingredients". Check what my fellow marathoners have come up with during this marathon. 

If you have missed any of my posts in this series, here is a recap.


Hari Chandana said...

I too make this recipe.. yours looks simply awesome and perfect.. love the presentation too.. thanks for sharing :)
Indian Cuisine

Archana Vivek said...

Looks so delicious Suma. Wonderful photograpy.

Sharmilee! :) said...

This sounds flavourful n interesting dish

Vardhini said...

Love the presentation .. looks perfect Suma.

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Kalpana Sareesh said...

shd def try this dish..too good

Priya said...

Super healthy upma,looks nutritious and delicious..

Nirmala's kitchen said...

Looks nice!!Very good presentation

vaishali sabnani said...

different from the usual..looks grt..

DEESHA said...

such a healthy upma, good one

Priya (Yallapantula) Mitharwal said...

That looks healthy and delicious both :)

Harini said...

I actually didn't get the grain..jonnala/korrala/sajjala? Whatever it is the upma looks awesome!

Smitha said...

do we get it named millet?...or any other name...it looks wonderful tho...I would love to try this for my kids, I am sure they will like it!

soujanya said...

healthy one and interesting....

Cool Lassi(e) said...

Looks so healthy and tempting!

Jane said...

Millet is very nutritious. What a great way of cooking it. Will have to try.

The Pumpkin Farm said...

what pretty pictures, loved your recipe

Anonymous said...

There are various types of millets grown and eaten in India viz,Ragi( Finger Millet),Bajra( Pearl Millet),Navane/Korra( Foxtail Millet),Haraka( Kodo Millet),Varagu(Proso Millet),Sama(Little Millet)and Jowar( Sorghum).The pictures I assume is Bajra.