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Ancient Grain Upma Recipe
How to make Ancient Grain UpmaSaj By The Lake & Smoke House Deli
Made with shallots, bajra, jowar, nachni and nuts, this ancient grain upma makes for a healthy and wholesome breakfast meal. Garnish with curry leaves, toasted cashews and shredded coconut.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Ancient Grain Upma
- 30 ml Coconut oil
- 5 gm Mustard seeds
- 10 gm Curry leaves
- 2 Red Kashmiri chilli, whole dried
- 10 Madras shallots, peeled and sliced
- 1 inch Ginger, chopped
- 50 gm Jowar
- 50 gm Bajra
- 50 gm Nachni
- 15 gm Toasted cashew nut
- 10 gm Soaked raisins
- 40 gm Green peas
- 50 gm Coconut, toasted, shredded or grated
- 150 ml Coconut cream or coconut milk
- Salt and sugar, to taste
How to Make Ancient Grain UpmaHideShow Media
Soak the millet in water overnight and boil until done.
Heat oil in a kadhai, add chilli and fry until smoky. Keep aside for garnishing.
Temper the oil with mustard seeds and curry leaves. Keep some of the curry leaves aside to garnish.
Sauté the shallots and ginger in the oil. Add the boiled jowar, bajra and nachni. Give it a quick toss.
Add in the shredded coconut and some of the cashew nuts and raisins. Add water and allow it to simmer.
Add in the coconut and season with salt and sugar.
Cover with a lid and cook on slow-medium heat till just about done.
Add in the green peas, cover and finish cooking. Serve in a bowl garnished with the remaining shredded coconut, fried chilli, toasted cashews and curry leaves.