Kuthiraivali (Barnyard millet) upma recipe

Ingredients

• 90 g (½ cup)barnyard millet
• 360 ml (1½ cups)water
• 1onion, chopped (omit on fasting days)
• 2 tbspcarrot, finely chopped
• 4green beans, finely chopped
• 1 tspginger, very finely chopped
• 2green chillies
• to tastesalt
• 1 tbspcoconut oil or other cooking oil
• ½ tspmustard seeds
• 1 tspurad dal
• 1 tbspchana dal
• 1 sprigcurry leaves

Instructions

1. 1

   Rinse the millet

   Wash the millet once or twice, then drain it thoroughly.

2. 2

   Temper the spices

   Heat the oil in a kadai and add the mustard seeds, urad dal, chana dal and curry leaves in that order.

3. 3

   Fry the aromatics

   Add the onion, green chillies and ginger. Fry until the onion turns transparent.

4. 4

   Cook the vegetables

   Add the carrot and beans, then fry for 2 minutes over a low flame.

5. 5

   Add water and millet

   Pour in the water and add salt. Bring it to the boil, add the millet and mix well.

6. 6

   Cook until absorbed

   Cover and cook over a low flame for 8 to 10 minutes, or until all the water has dried up.

What is kuthiraivali upma?

Kuthiraivali is the Tamil name for barnyard millet, also known as jhangora in Hindi and odalu or oodalu in other Indian languages. Upma is a savoury South Indian preparation traditionally cooked with a grain or semolina and a spiced tempering.

Here, millet cooks with onion, carrot and beans in one pan. The short cooking time and mustard, lentil and curry-leaf tempering give it a distinctive savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 7g protein, 49g carbs, 9g fat.

The millet supplies most of the carbohydrates, while coconut oil contributes most of the fat. The small amounts of lentils and vegetables add some protein and fibre; serve the upma with yoghurt or another protein-rich side if you want a more balanced plate.

Rinse and drain well

Rinsing: Wash the millet once or twice, as directed, to remove surface dust.

Draining: Let the water run off completely before adding the grains to the pan. Excess rinse water can alter the amount of liquid in the recipe.

Build the tempering

Mustard and dals: Add the mustard seeds, urad dal and chana dal to the hot oil in the listed order. The dals contribute a little bite alongside the soft cooked millet.

Aromatics: Add the curry leaves, onion, chillies and ginger as the method directs. Fry the onion until transparent before moving on.

Keep the vegetables fine

Small pieces: Finely chopped carrot and beans cook quickly during the brief frying stage and sit neatly among the grains.

Gentle heat: Fry them over a low flame for 2 minutes, then add the water. This keeps the method moving without needing a separate cooking step.

Watch the liquid

Boiling point: Bring the salted water to the boil before adding the rinsed millet, then mix it through the pan.

Doneness: Keep the pan covered over a low flame for 8 to 10 minutes. The recipe’s cue is that all the water has dried up; check near the end so the bottom does not catch.

Serve it as a meal

This upma can be served on its own for breakfast or a light meal. For a more substantial plate, pair it with plain yoghurt or a vegetable side.

If cooking for a fasting day, omit the onion as noted in the ingredient list. Keep the remaining ingredients and method the same.

Recipe notes & tips

• Drain the rinsed millet thoroughly before cooking.
• Keep the carrot and beans finely chopped so they cook quickly.
• Use a low flame for both the vegetable-frying and covered cooking stages.
• Add the millet only after the salted water reaches a boil.
• Check the pan towards the end of the 8-to-10-minute cooking time.

Variations

• Fasting-day version: Omit the onion as suggested in the recipe.
• Different oil: Use another cooking oil in place of coconut oil.
• More vegetables: Increase the carrot or beans while keeping the pieces finely chopped.
• Milder heat: Use one green chilli instead of two.
• Extra ginger: Add a little more finely chopped ginger for a stronger aromatic flavour.

Common mistakes to avoid

• Wet millet: Drain it completely after rinsing so extra water does not affect the cooking.
• Large vegetable pieces: Chop the carrot and beans finely so they cook in the brief frying stage.
• High heat: Keep the vegetables and covered millet over a low flame as directed.
• Adding millet too early: Wait until the salted water boils, then stir the grains in.
• Leaving it unattended: Check near the end of cooking to prevent the base from catching once the water is absorbed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a pan or microwave until hot, adding a small splash of water if the upma seems dry.

Frequently asked questions