Foxtail Millet Upma

Name: Foxtail Millet Upma
Cuisine: American
Ingredients: 1 medium sized onion; 1 thai chillie; 8-9 curry leaves; 1/2 tsp mustard seeds; 1 small piece of fresh ginger grated; 1 medium sized carrot diced; 1 medium sized red potato diced; 1 handful cilantro leaves; 1 tsp Himalayan salt; 1/4 tsp turmeric powder; 2 tbsp vegetable/corn/avocado oil; 1.5 cups Foxtail millet; 2.5 cups water

Potri Adiyan @cook_7455496

Ancient Indian carb rich brunch meal packed with minerals, vitamins and 10% plant protein with spices that prevent diseases

Potri Adiyan @cook_7455496

Ancient Indian carb rich brunch meal packed with minerals, vitamins and 10% plant protein with spices that prevent diseases

Saved

Ingredients

1medium sized onion
1thai chillie
8-9curry leaves
1/2 tspmustard seeds
1small piece of fresh ginger grated
1medium sized carrot diced
1medium sized red potato diced
1 handfulcilantro leaves
1 tspHimalayan salt
1/4 tspturmeric powder
2 tbspvegetable/corn/avocado oil
1.5 cupsFoxtail millet
2.5 cupswater

Saved

Steps

1

Soak the foxtail Millet in water for 20mins before cooking
2

Heat the oil in a dry clay pot or stainless steel vessel or any vessel that can hold 5 cups of ingredients
3

Add mustard seeds and curry leaves to the oil and wait until it splutters
4

Add onions and Thai chili and sauté it in the oil for 3-5 mins
5

Add grated ginger, carrot and potatoes and sauté it for another 3 mins.
6

Now add 2.5 cups of water to these ingredients and allow it to boil
7

Add turmeric powder and salt to boiling water
8

Reduce the flame and add separately soaked foxtail millet to the boiling mixture and evenly spread the Millet within the water
9

Close the lid of the vessel and allow to cook for 5-10mins in low heat
10

When you open the lid, you will see holes as the Millet firms up and water evaporates and check until all the water has evaporated
11

Serve it by garnishing fresh cilantro leaves
12

This dish is best served with coconut chutney or walnut chutney