Barnyard Millet Upma Recipe – Authentic Tamarind & Dal Flavors

Last Updated on 4 months by Neha Deshmukh

Barnyard Millet Upma Recipe – Authentic Tamarind & Dal Flavors

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly healthy breakfast or brunch option, you have to try this Barnyard Millet Upma. It’s a dish that’s been a staple in my family for generations, and I’m so excited to share my version with you. It’s got this wonderful tangy kick from the tamarind, balanced beautifully with the earthy flavors of toor dal and the nutty goodness of barnyard millet. Trust me, it’s a flavor explosion!

Why You’ll Love This Recipe

This isn’t your average upma. The combination of tamarind and barnyard millet is a little unusual, but it’s absolutely divine. It’s quick to make – perfect for busy mornings – and packed with nutrients. Plus, it’s naturally gluten-free and can easily be made vegan. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup Kuthiraivali/Barnyard millet
• 2 tbsp Toor dal
• 2.5 cups Water
• Big gooseberry size Tamarind
• 1/4 tsp Turmeric powder
• 1/8 tsp Hing/Asafetida
• Few Curry leaves
• As needed Salt
• 2 tbsp Cooking oil or gingely oil
• 1 tsp Mustard seeds
• 2 tsp Urad dal
• 4-6 Red chillies

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kuthiraivali/Barnyard Millet: This is the star of the show! It’s a fantastic gluten-free grain, incredibly light and easy to digest. It’s known as kuthiraivali in Tamil Nadu and is often used in traditional South Indian cooking, especially during fasting periods. It’s a great source of fiber and protein too!
• Tamarind: I prefer using a good quality tamarind block. The sourness can vary, so start with a smaller piece and add more to taste. You can find it in most Indian grocery stores. If you’re using tamarind paste, start with about 2 tablespoons and adjust.
• Gingely Oil (Nuvvu Enna): This sesame oil adds a beautiful nutty aroma and flavor that’s just perfect for South Indian dishes. If you don’t have it, you can use any neutral cooking oil, but gingely oil really elevates the taste.
• Hing/Asafetida: Don’t skip this! A tiny pinch of hing adds a wonderful savory depth and is known for its digestive properties. It’s a bit pungent on its own, but it mellows out beautifully when cooked in oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 cup of warm water for 10 minutes. Once softened, squeeze out the juice using another 1.5 cups of water. Strain it to remove any seeds or fibers. Add the turmeric powder, salt, and hing to the tamarind extract and set aside.
2. Now, let’s roast the dal and millet. Heat a pan over medium heat and roast the toor dal until it turns golden brown. Remove it from the pan and set aside. In the same pan, roast the barnyard millet until it puffs up and becomes fragrant. This usually takes a few minutes. Be careful not to burn it!
3. Time for the tempering! Heat the oil in a pressure cooker. Once hot, add the mustard seeds and let them splutter. Then, add the urad dal and red chillies, frying until the dal turns golden. Finally, add the curry leaves and let them sizzle for a few seconds.
4. Pour in the tamarind extract and bring it to a boil. Add the roasted toor dal and barnyard millet. Give everything a good mix.
5. Close the pressure cooker and cook on low heat for one whistle (or 3-4 whistles on high flame, depending on your cooker). Let the steam release naturally.
6. Once the pressure has released, open the cooker and fluff up the upma with a fork. It should be soft and slightly moist. Serve hot, drizzled with a little gingely oil and garnished with pearl onions.

Expert Tips

• Don’t overcook the millet! It should be soft but still have a slight bite.
• Adjust the amount of red chillies to your spice preference.
• Roasting the dal and millet is crucial for developing their flavor.

Variations

• Vegan Adaptation: This recipe is already naturally vegan if you use cooking oil instead of ghee.
• Gluten-Free Confirmation: Yes! This recipe is 100% gluten-free, thanks to the barnyard millet.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the red chillies for a milder flavor. You can also add a pinch of black pepper for a subtle warmth.
• Festival Adaptations (Navratri/Vrat specific): During Navratri or other fasting periods, you can skip the red chillies and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This upma is delicious on its own, but it also pairs well with:

• A side of coconut chutney
• Sambar
• A simple yogurt raita

My grandmother always served it with a dollop of homemade ghee – it’s a little indulgence that takes it to the next level!

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore its moisture.

FAQs

What is Kuthiraivali and is it gluten-free?

Kuthiraivali, or barnyard millet, is a nutritious and gluten-free grain commonly used in South Indian cuisine. It’s a great alternative to rice and wheat.

Can I use lemon juice instead of tamarind?

While you can use lemon juice, it won’t give you the same depth of flavor as tamarind. If you do, use about 2-3 tablespoons of lemon juice and adjust to taste.

What is the best way to roast barnyard millet to get it perfectly puffed?

Roast it over medium heat, stirring constantly, until it puffs up and becomes fragrant. It should take about 5-7 minutes.

How can I adjust the sourness of the upma?

Start with a smaller piece of tamarind and add more juice gradually, tasting as you go.

Can this upma be made in an Instant Pot?

Yes! Sauté the tempering ingredients, then add the tamarind extract, dal, and millet. Pressure cook on low pressure for 3 minutes, followed by a natural pressure release.

What are the health benefits of including Toor Dal in Upma?

Toor dal is a great source of protein, fiber, and iron. It adds a lovely texture and nutritional boost to the upma.