Foxtail Millet Upma

 

            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. It is very popular in many countries and forms a staple diet. The flour is also used to make many healthy recipes. 

            So let me share a simple South Indian snack / breakfast recipe of Upma where I substituted semolina (sooji) with millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle / coconut chutney. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup foxtail Millet / Kangni
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies, broken
• 8-10 whole pepper corns 
• 1 tsp. urad dal (split black gram lentil)
• 1 sprig curry leaves
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1/4 cup green peas
• handful of dry fruits (cashew nuts, almonds & pecan nuts)
• 1/4 tsp. pepper powder
• salt to taste
• 1 tsp. sambar powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Soak the millet in sufficient water for 15-20 minutes. Add water in the ratio of 1:2 and pressure cook for 3 whistles. When cool, fluff it up with a fork and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the curry leaves, urad dal, green chilies, ginger, onion and whole pepper corns. Sauté till the onion turns translucent.

          Add the assorted dry fruits, green peas and pepper powder. Sauté for a few seconds and add the cooked millet and salt. Mix well and stir fry for 2 minutes. 

          Add the sambar powder and give it a toss. Switch off the flame and add the ghee and coriander leaves. Serve hot as it is or with coconut chutney / pickle.

                                 Heat oil and temper with mustard seeds and dry red chilies.

                     Add curry leaves, urad dal, green chilies, ginger, onion & whole pepper                                             corns. Sauté till the onion turns translucent.

                   Add the dry fruits, green peas & pepper powder. Sauté for a few seconds.

                             Add the cooked millet & salt. Mix well & stir fry for 2 minutes. 

                                 Add the sambar powder and give it a toss. 

                             

                                 Switch off the flame & add the ghee & coriander leaves.

                                 Serve hot as it is or with coconut chutney / pickle.