Skip to main content

Kuthiraivali upma /Barnyard Millet Upma



Now a days millets are so common and many varieties of recipes are available in blogosphere.I too find kuthiraivali aka barnyard millet in Indian stores sold under the name Samo.Its widely used in North India and mostly eaten on fasting days.My blogger buddies Priya Srinivasan and Varada helped to confirm samo is barnyard millet.
According to Wiki there are other names to identify these seeds include Jhangora in Garhwal hills,Moria,Mario,Bhagar.
This millet tastes more like rice so I tried sweet pongal and upma out of it,will share the pongal recipe soon.
Coming to the upma I exactly followed the recipe how we make the arisi upma.My mom adds a small tomato for the rice upma so I tried it with tomato.This upma can be made without onion and tomato,off to the recipe....................................







                                                                        
                                                                                      Kuthiraivali Upma/Barnyard Millet Upma

                                                                  
   Basic Information

   Preparation time 10 minutes
   Soaking time 10 minutes
   Cooking time 20 minutes
   Serves 2
    


  Ingredients



Ingredient
Quantity
Barnyard millet/kuthiraivali
3/4 cup
Shallots (finely chopped)
10
Tomato (finely chopped)
1(small size)
Ginger/inji (finely chopped)
1 tsp
Green chilly/pachamilagai(slit)
2-3 
Hot water
11/4-11/2 cups
Salt1/2 tsp
Oil1 tbs

  For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
2 tsp
Channa dhal/kadalaparuppu
1 tbs
Red chilly/varamilagai1(broken)
Asafoetida/perungayama pinch

  Method 
  • Wash and rinse the barnyard millet for couple of times with water and soak it with a cup of water for 10 minutes.Drain the water and keep it aside.
  • Heat a pan and do the tempering with the given ingredients,add in the curry leaves,shallots,green chillies and grated ginger.Saute it till the shallots turn transparent.Add in the tomato and cook it for a minute.


  • Meanwhile boil around 11/2 cups of water in a pan.Now add the soaked barnyard millet and mix it well.Add the boiled water and salt.

  • Let it cook for a boil,now cook it covered in a medium flame till the grains cooked completely.

  • Serve it warm with coconut chutney or gothsu.


  • Do not add too much of water otherwise the upma will be mushy.
  • If you feel the grain is not cooked properly,keep it covered and cook in a slow flame.
  • Instead of shallots,finely chopped one medium size onion can be used.

Enjoy................................................................

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more