Ingredients
1 cup Foxtail Millet (Korralu) or any millet of choice
2 cups Water
1 medium Onion – finely chopped
1 small Tomato – chopped (optional)
1–2 Green Chillies – slit or chopped
1 tsp Ginger – grated or finely chopped
1 tbsp Oil or Ghee
½ tsp Mustard Seeds
½ tsp Cumin Seeds (Jeera)
1 tbsp Chana Dal (Bengal Gram)
1 tbsp Urad Dal (Black Gram)
8–10 Curry Leaves
1 small Carrot – finely chopped (optional)
2 tbsp Green Peas (optional)
Salt – as required
Coriander Leaves – chopped (for garnish)
Lemon Juice – 1 tsp (optional, for freshness)
Execution
Dry Roast Millet – In a pan, dry roast the millet on medium flame for 2–3 minutes until slightly aromatic. Remove and set aside.
Prepare Tempering – Heat oil/ghee in a pan. Add mustard seeds, cumin seeds, chana dal, and urad dal. Fry till golden.
Add curry leaves, green chillies, ginger, and onions. Sauté until onions turn translucent.
Add chopped tomato, carrot, and peas. Sauté for 2–3 minutes.
Pour in 2 cups of water and bring to a boil. Add salt.
Once water starts boiling, add roasted millet slowly while stirring continuously to avoid lumps.
Cover and cook on low flame for 8–10 minutes or until millet is cooked and water is absorbed.
Turn off the flame, fluff gently with a fork, and let it rest for a few minutes.
Garnish with coriander leaves and lemon juice before serving.
Additional tips
You can use any millet like Little Millet (Samalu), Kodo Millet (Arikelu), or Barnyard Millet (Udalu).
Add vegetables like beans, capsicum, or corn for more flavor and nutrition.
For a richer taste, cook the upma in a mix of ghee and oil.
Tastes great with coconut chutney, pickle, or curd.
To make it spicier, add a pinch of garam masala or crushed pepper before serving.