Barnyard Millet Upma Recipe – Quick & Authentic Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Barnyard Millet Upma Recipe – Quick & Authentic Indian Breakfast

Introduction

Good morning, everyone! If you’re anything like me, mornings can be… hectic. But a delicious, healthy breakfast doesn’t have to be complicated. This Barnyard Millet Upma is a lifesaver – quick to make, incredibly flavorful, and packed with goodness. I first made this when I was looking for lighter breakfast options, and it quickly became a family favorite. It’s a wonderful way to start your day, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Barnyard Millet Upma isn’t just another breakfast dish. It’s a comforting, subtly spiced delight that’s ready in under 20 minutes. It’s naturally gluten-free, vegan-friendly, and a fantastic way to incorporate a superfood into your diet. Plus, it’s incredibly versatile – you can easily customize it with your favorite veggies.

Ingredients

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

• 1 cup Barnyard millet/Kuthiravali (approx. 170g)
• 2.5 cups Water (600ml)
• As needed Salt
• 2 tbsp Coconut oil
• 0.5 tsp Mustard seeds
• 2 tsp Urad dal (split black lentils)
• 1 tbsp Chana dal (split chickpeas)
• 1 no Red chillies (pinched)
• 2 nos Green chillies (slitted)
• Few Curry leaves
• 0.25 tsp Hing/Asafetida
• 1 inch Ginger (chopped)
• 1 no Big onion (chopped)
• 0.5 cup Mixed vegetables (carrot, beans, potato, peas)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Barnyard Millet (Kuthiravali) – Health Benefits & Where to Find It: This isn’t your average grain! Barnyard millet is a gluten-free, highly digestible grain packed with fiber and essential nutrients. You can find it at most Indian grocery stores, health food stores, or online.
• Coconut Oil – Traditional South Indian Flavor: Coconut oil really makes this upma sing. It adds a lovely aroma and authentic South Indian flavor. You can substitute with vegetable oil if needed, but the taste won’t be quite the same.
• Mustard Seeds, Urad Dal & Chana Dal – The Foundation of South Indian Tempering: These three are a powerhouse of flavor! They create the base for the “tempering” – that fragrant sizzle that makes South Indian food so special.
• Hing/Asafetida – A Unique Digestive Aid: Don’t skip the hing! It adds a unique savory flavor and is known for its digestive properties. A little goes a long way.

Regional Variations in Upma Spice Levels

Upma spice levels vary across South India. Some regions prefer a milder flavor, while others like a fiery kick. Feel free to adjust the number of green chillies and red chillies to suit your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the barnyard millet a good rinse under cold water and drain it well. This helps remove any dust or impurities.
2. Heat the coconut oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
3. Next, add the urad dal and chana dal. Sauté until they turn golden brown and fragrant.
4. Now, toss in the red chillies, green chillies, curry leaves, and hing. Sauté for about 30 seconds, until the curry leaves are crisp.
5. (Optional) If you’re adding onions and vegetables, now’s the time! Add the chopped onions and mixed vegetables and cook for about 2 minutes, until the onions are translucent.
6. Pour in the water, add salt to taste, and the chopped ginger and a few extra curry leaves. Bring the mixture to a boil.
7. Gently stir in the drained barnyard millet. Close the lid of the pressure cooker and cook on low heat for 1 whistle (about 7-9 minutes).
8. Let the pressure release naturally. Once the pressure is released, open the lid and gently fluff up the upma with a fork.

Expert Tips

Here are a few things I’ve learned over the years to make this upma perfect every time:

• Achieving the Perfect Fluffiness: Don’t overcook the millet! You want it to be tender but still have a slight bite.
• Mastering the Tempering Process: Keep a close eye on the mustard seeds – they can burn quickly. The key is to sauté everything until golden brown and fragrant.
• Adjusting Water Levels for Desired Consistency: If you prefer a softer upma, add a little more water. For a drier upma, use less.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is already vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal derivatives.
• Gluten-Free Confirmation: Yes, this recipe is naturally gluten-free, thanks to the barnyard millet.
• Spice Level Adjustment (Mild, Medium, Spicy): Adjust the number of green and red chillies to your liking. For a mild upma, omit the red chillies altogether.
• Festival Adaptations (Navratri/Vrat Friendly): Skip the onions and garlic for a Navratri/Vrat-friendly version.
• Vegetable Variations – Exploring Seasonal Options: Feel free to use any vegetables you like! I love adding peas, carrots, beans, and potatoes. My friend, Priya, swears by adding finely chopped beetroot.

Serving Suggestions

Serve this warm Barnyard Millet Upma with a side of moong dal sambar or coconut chutney. It’s also delicious on its own! A cup of filter coffee completes the breakfast perfectly.

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• What is Barnyard Millet and is it Gluten-Free? Barnyard millet, or Kuthiravali, is a nutritious, gluten-free grain that’s a great alternative to rice and wheat.
• Can I make this Upma without a pressure cooker? Yes! You can cook the upma in a regular pot. It will take a bit longer – about 20-25 minutes – and you’ll need to stir frequently to prevent sticking.
• How can I adjust the spice level of this Upma? Easily! Reduce or increase the amount of green and red chillies.
• What are some good accompaniments for Barnyard Millet Upma? Moong dal sambar, coconut chutney, and a cup of filter coffee are classic pairings.
• How long can I store leftover Upma, and how should I reheat it? Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water.