Kuthiraivali Puli Upma Recipe|Barnyard Millet Recipes

Barnyard millet/Kuthiraivali in Tamil, Oodalu in Kannada, Odalu in Telugu, Jhangora in Hindi and Kavadapullu in Malayalam is a healthy millet which has 6 times high fiber content when compared with wheat. Its a gluten free millet with high calcium,phosporous & fiber. It is high in carbohydates & fat too. It helps to maintain the body temperature.It acts as a good anti oxidant too. This puli upma with kuthiravali is an easy and yummy breakfast and dinner recipe which can be made under 20 minutes. Its a flavorful one pot meal. Its a great time saving recipe for people who look for quick breakfast/dinner options.We usually make this puli upma with rice or broken rice/Noi arisi.

Last week I just tried it with kuthiraivali for a change following my Puli sundal recipe & it tasted yummy when drizzled with few tsp of gingely oil. The best side dish for this puli upma is finely chopped sambar onions/pearl onions. This is not only a tasty combo but also it helps to balance the heat of tamarind & keeps the body cool. 

Friends try this easy, tasty puli upma recipe with any millet. I am sure you are going to love it. You can also replace kuthiravali with varagu or samai. Cooking procedure & water quantity are the same. This upma can be done in electric rice cooker too. In that case, add 1/2 cup of water more than the mentioned quantity. Ok, Lets see how to make this tasty puli upma using healthy barnyard millet. It stays good for one day travel too. Check out my varieties of millet recipes here.

Kuthiraivali puli upma recipe

Kuthiraivali/Barnyard puli upma recipe

Cuisine: Indian

Category: Breakfast/Dinner

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Kuthiravali/Barnyard millet - 1 cup Toor dal - 2 tbsp Water - 2.5 cups Tamarind - Big gooseberry size Turmeric powder - 1/4 tsp Hing/Asfetida - 1/8 tsp Curry leaves - few Salt - as needed To temper Cooking oil or gingely oil - 2 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Red chillies - 4-6 nos Curry leaves - few Hing/Asafetida - 1/8 tsp

HOW TO MAKE KUTHIRAIVALI PULI UPMA - METHOD

Soak tamarind in warm water for 10 minutes and take the extract using 2.5 cups of water as mentioned above. Its not necessary to use all the 2.5 cups for taking tamarind extract. U can use 2 cups of water for extract and add the remaining 1/2 cup of water directly to the cooker.To this tamarind juice, add curry leaves, turmeric powder, salt and hing. Set aside. In a kadai, heat a tsp of oil & roast the toor dal. Remove in a plate. In the same kadai, roast the millet/kuthiravali till it changes to white & puffy. Remove it in toor dal plate. Heat a pressure cooker base with oil and temper all the ingredients given above in the same order. Now add the tamarind extract taken using 2.5 cups of water. When the water comes to boil, simmer the flame and add the roasted dal & millet. Mix well without lumps. Pressure cook in low flame for one whistle or 3-4 whistles if high flame. It takes 10-12 minutes. After the steam is released, open the lid and fluff it with a fork. It will look mushy when it is hot but it becomes grainy & separate as it cools down. Don’t forget to add a tsp of gingely oil while serving. Enjoy this upma with small onions as side dish.

Note

Roast the dal & millet carefully in medium flame. Make sure nothing gets burnt. Adjust the quantity of chillies based on your spice level. Add less water ( around 2.25 cups) if you want more fluffy upma.

Enjoy this healthy kuthiravali upma with small onions as side dish. Tastes yumeee !!

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