Kuthiraivali Upma Recipe/Barnyard Millet Upma-Millet Recipes

Its been few weeks I posted a millet recipe in my blog. Last month I posted varagu idli, dosa recipe. After that, I couldn’t try any interesting recipes using millets. Nowadays I started trying some instant upma, kichadi recipes using millets. I will try to share them one by one here. Today I am sharing a simple and easy one pot upma recipe using Kuthiraivali/Barnyard millet. Kuthiraivali is called as barnyard millet in English, Jhangora in Hindi, Odalu in Telugu, Kavadapullu in Malayalam, Oodalu in Kannada. It has 6 times high fiber content when compared with wheat.Its a gluten free millet with high calcium, phosporous & fiber. It is high in carbohydrates & fat too. It improves metabolism.It helps to maintain the body temperature.It acts as a good anti oxidant too. 

I usually make puli upma with kuthiravali. Recently I tried a plain upma recipe just like my noi arisi upma/broken rice upma.It came out very well. I served it with moong dal sambar and we loved that combo.Its a healthy replacement for our regular rice upma and tastewise there is no compromise at all. You can add finely chopped onions & vegetables to make it colorful and healthy. As it is an easy one pot meal,its an ideal recipe for working women & bachelors to prepare breakfast & dinner during busy morning hours or lazy & tired night hours. If you like the taste of this upma,u can experiment the same with other millets like samai, varagu and thinai too. Procedure, quantity of water and ingredients are one and the same. 

Ok, Lets see how to make this healthy barnyard millet upma recipe in detail!
Check out my moong dal sambar here. It is the best side dish for this upma I feel. You can also have it with coconut chutney or thogayals.

Kuthiravali upma recipe

Barnyard millet upma-Healthy breakfast/dinner recipe using millets

Cuisine: Indian

Category: Millet recipes

Serves: 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 240ml Barnyard millet/Kuthiravali - 1 cup Water - 2.5cups Salt - as needed To temper Coconut oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Red chillies - 1 no ( pinched) Green chillies - 2 nos ( slitted) Curry leaves - few Hing/Asafetida - 1/4 tsp Ginger - 1 inch piece( chop finely) Big onion - 1 no ( chop finely) optional Mixed vegetables - 1/2 cup ( carrot, beans, potato and peas) Optional.

HOW TO MAKE KUTHIRAVALI UPMA - METHOD

Wash the millet and drain the water. Keep it aside. Chop the onions & vegetables finely if using. Heat oil in a cooker base and add the coconut oil or any cooking oil. Coconut oil gives a nice flavor.  After the oil is heated, splutter mustard seeds, urad dal and chana dal. Add the chillies, hing and few torn curry leaves. Saute well.( If using onions & vegetables, add in this stage and saute them for a minute). Now add the required water and salt.Add the finely chopped ginger pieces and few more curry leaves & 2 pinches of hing in the water. Adding raw ginger, curry leaves & hing will give a nice flavor to the upma. Now when the water starts to roll boil, check for taste and add more salt if needed. Simmer the flame and add the washed millet. Mix well and close the cooker. Cook it for one whistle in low flame.Usually it takes 7-9 minutes in my cooker. Timings may vary though. Switch off after one whistle and open the lid after steam is released. Fluff the upma with a fork.  Do not mix it vigorously when the upma is hot because, upma will turn out mushy. So mix it gently. As the upma cools down, it will become separate and grainy. Enjoy with sambar/chutney or coriander leaves thogayal. My personal choice is sambar than chutney : )) Enjoy !

Note

For variations, you can add finely chopped onions & some vegetables like carrot, beans, peas etc. It makes the upma colorful and healthy too. Adding 2.5 cups of water gives a mushy look to the upma when it is hot. But it will turn separate and grainy as it cools down.

Check out my easy, one pot moong dal sambar here !

Enjoy making this easy, healthy one pot millet upma for your breakfast/dinner !

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KARAMANI SUNDAL RECIPE WITHOUT SOAKING - THATTA PAYARU SUNDAL

Generally sundal varieties with lobia / karamani / Black eyed peas/ thatta payaru, green gram/pacha payaru and lima beans/mochakottai can be prepared without soaking. We can make sundal instantly by roasting them. Roasting gives a nice flavour to these legumes and makes the sundal tastes yummy too. 

I won't say it cooks super soft at the same time it won't be hard to chew. Last year I shared Instant white karamani sweet sundal with jaggery using the same method. Here you go, spicy instant karamani sundal for this year Navaratri. Lets see how to make this easy navratri sundal recipe today ! Do try this easy,instant sundal and offer for today's neivedyam.

Instant Karamani sundal recipe

Instant karamani sundal / thatta payaru sundal for Navarathri naivedyam

Cuisine: Indian

Category: side dish

Serves: 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Karamani/Lobia/Black eyes peas/thatta payaru - 1/2 cup( white or brown) Grated coconut- 1/4 cup or 3 tbsp Water and salt-As needed To temper Cooking oil - 1 tbsp Mustard seeds-1/2 tsp Urad dal-1/2 tsp Red chillies - 2 nos Curry leaves-few Lemon juice - few drops Coriander leaves-few Hing - 2 big pinches

METHOD

In a pressure cooker base,heat a tsp of oil and roast the karamani till it crackles. Keep the flame medium. The color turns dark and skin cracks with a noise. Press the grains well using the back of ladle. Add the required water & a pinch of cooking soda(optional to cook soft, but I dint add) and pressure cook in   low flame for 3 whistles. After the steam is released, open the cooker and keep aside. Do not drain the excess water. Heat oil in a kadai and temper as said above. Add the cooked karamani along with water. Let it boil for sometime. Leave little water behind( say 1 tbsp) and add the grated coconut. Mix well till water drains. Switch off the flame and drizzle lemon juice as needed ! Garnish with coriander leaves.  Offer God n Enjoy !

Note

U can replace brown karamani with white ones. If u want to make very soft sundal,soak karamani for 2-3 hours after roasting and before pressure cooking.

Make this healthy karamani sundal instantly and offer God !

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Pottukadalai Chutney Recipe | Roasted Gram Dal Chutney Recipe For Paniyaram

Pottukadalai chutney / Fried gram dal chutney ( roasted chana dal chutney) post was lying in my drafts for long time.As I dint prepare any new dishes, I thought of posting this simple and yummy chutney. My mom makes this chutney as a side dish for leftover dosa batter paniyaram.I think most of u would have seen this watery chutney ( thanni chutney) in road side hotels. After tasting this chutney in a Kai yeandhi bhavan (road side hotels), my mom started making this at home. It tastes great for paniyaram , dosa and idli. This chutney can be made using fried gram dal without coconut but my mom adds coconut for getting white color and togetherness & adds more water at the end to make it runny. Do add more number of chillies otherwise the chutney will be bland after adding water. Try this pottukadalai thanni chutney also called as Udacha kadalai chutney. U’ll like it for sure. For variations u can try adding fried gram dal alone or equal quantity of dal and coconut.Please adjust the quantity of water as u wish !

Pottukadalai chutney recipe

Watery chutney using fried gram dal / Pottukadalai chutney - Road side hotel chutney

Cuisine: Indian

Category: Chutney

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS
1 cup - 200ml

Grated Coconut – 2 tbsp  Fried gram dal / Pottukadalai – 1/2 cup Green chillies – 4 – 5 nos ( adjust based on the size of chilli) Garlic cloves - 3 nos Tamarind – A small piece Salt – As needed Water – 1/2 cup for grinding + 1 cups for mixing ( adjust as needed) To temper Cooking oil – 2 tsp Mustard seeds – 1/2 tsp Curry leaves – few Hing – A big pinch

METHOD

Take all the ingredients and grind to a smooth paste adding 1/2 cup of water. Add 1 cup or more of water to make it watery and temper at the end. Check for taste.Serve with paniyaram , idli , dosa ! Enjoy with hot idli,paniyaram !

Note

For variations,u can add little milk while grinding the chutney along with water to get white color.But adding milk will reduce the shelf life of chutney.so keep it refrigerated. Adjust the quantity of chillies as per your spice level.Generally my mom makes this chutney spicy. Also reduce the quantity of coconut to 1 tbsp or use fried gram dal alone if u wish & make chutney.It also tastes good. It tastes the best with hot idlis & paniyaram.

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