Millets upma
Comfort food from South India. Good for any meal, any time of the day. Contains mostly carbs and can be coupled with any cooked protein sources like meat or tofu.
Ingredients
- 150 gMillet
- 360 mlWater
- 15 mlCoconut oil
- 3–5 gFresh ginger
- 1medium size onion
- 1Dried red chilli
- 4–5Dried curry leaves
- 5 mlCumin seedsjeera
- 2–3shakes Asafoetida powderhing
- 10 mlSalt
- 3 mlTurmeric
- Lemon juice to tasteoptional
- Fried onions as needed
- Soup vegetables (Suppengemüse) as needed
Method
Prep- Dice ginger into the smallest cubes possible, roughly 2–3mm. Cut the onion into small cubes, based on your looking. Remove the stem from the red chilli and shake out all seeds. Set your masala box within reach.
Dry the pan- Heat the pan at level 10 for . The surface must be completely dry before oil goes in.
Add oil- Pour in 15ml coconut oil. Wait until thin threads appear when you tilt the pan .
Temper the chilli and curry leaves- Add the red chilli and curry leaves. Let the oil change colour for .
Add cumin and hing- Add 1 tsp cumin seeds and 2–3 shakes of hing powder. Watch for the seeds to begin popping slowly .
Add ginger- Add the diced ginger. Stir and cook until it begins to turn golden .
Add onions- Add the cut onions and fry them until they turn golden brown.
Add vegetables- Add the frozen suppengemüse. Stir occasionally, lid on, for . Cook until all moisture has left the pan.
Add spices- Add 2 tsp salt and ½ tsp turmeric. Stir and fry for .
Add water- Pour in 360ml water. Stir thoroughly. Place lid on and bring to a violent boil.
Wash the millet- While the water boils, rinse 150g millet 3–4 times until the water runs clear and starch-free. Drain completely.
Add millet- Once the water is at a rolling boil, remove the lid, add the millet, and stir thoroughly. Reduce heat to level 6. Set a timer for .
Rest- After the stove turns off, leave the pot undisturbed for . Do not lift the lid.
Finish- Stir thoroughly. Add a squeeze of lemon to taste.
Step 2- Why a completely dry pan matters: Any residual moisture will cause the oil to splatter the moment it hits the pan. A dry pan also means the oil heats more evenly and reaches the right temperature faster.
Step 3- The thread test: When you tilt the pan and thin wires or threads of oil appear moving across the surface, the oil is hot enough for tempering. Add the chilli and curry leaves at this exact moment: too early and they stew, too late and they burn within seconds.
Step 5- Cumin timing: You want a slow pop, not a violent one. Violent popping means the oil is too hot and the seeds will burn before the hing blooms. If this happens, reduce heat before adding ginger.
Step 7- Moisture is the enemy here: If vegetables still hold moisture when the spices go in, they will steam rather than fry and the dish loses its depth. The lid traps heat to speed this up. Check at and give it longer if needed.
Step 10- Why wash millet so thoroughly: Surface starch on millet makes the final texture gluey rather than separate. Four rinses until clear water is not excessive. It is what gives the dish its texture.
Step 12- Why the rest matters: The millet continues absorbing residual steam during the rest. Opening the lid early releases this steam and produces an undercooked, grainy texture in the centre. minimum.