Foxtail millet is a staple meal for a large number of people in South India. It is a great substitute for rice. It has high antihyperglycemic action, which means it helps reduce blood glucose levels. Foxtail also aids with weight loss. It is also high in iron and calcium that helps to strengthen bones and muscles. It’s a good source of antioxidants such as polyphenols and tocopherol and is high in vitamin B complex. Foxtail may be used to prepare a variety of foods, including Pulao, Idli, Dosa, and Pongal.
Ingredient
- Foxtail Millet – 1 Cup
- Onion (Chopped) – 1 Medium
- Tomato (Chopped) – 1 Medium
- Green Peas – ¼ Cup
- Green chilli (Slitted) – 2 No
- Curry leaves – 1 Twig
- Mustard Seeds – ½ Teaspoon
- White Urad Dal – 1 Tablespoon
- Ginger (Grated) – 1 Tablespoon
- Turmeric Powder – ½ Teaspoon
- Salt – To Taste
- Coriander leaves (For Garnishing) – 1 Tablespoon
- Lemon Juice – As required
- Oil – 1 Teaspoon
Method:
- In a pressure cooker, heat a teaspoon of oil and add mustard seeds, allowing them to crackle. Stir in the urad dal and curry leaves.
- Sauté the ginger, green chili, and onion.
- Mix in all the veggies, turmeric powder, and salt to taste. Wait for it to simmer after adding a little water. Bring the mixture to a boil with additional 2-3 cups of water.
- When the water begins to boil, add the foxtail millet, and thoroughly mix it in.
- Cover the pressure cooker and cook the millet upma for 5 to 6 whistles.
- Reduce the flame & simmer for 5 minutes before turning off the heat.
- Allow the pressure to naturally release. Once the pressure has been released, gently whisk in the lemon juice.
- Once the pressure has been released, give it a little stir, and add lemon juice to further improve the flavour.
- Serve hot, garnished with fresh coriander leaves.
Note: Can use Barnyard Millet, Kodo Millet, Proso Millet
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