Navane uppittu recipe | How to make foxtail millet upuma | Upma using siridhanya or millets
By Latha on October 13th, 2016
Navane uppittu or foxtail millet upuma recipe explained with step by step pictures and a video. Navane uppittu or foxtail millet upma is a very healthy breakfast item. This kakum, korra or tenai upuma is prepared using foxtail millet, onion, tomato, vegetables and few other spices. I am very happy to post this recipe because it is a most requested recipe from our valuable readers.Though I have used Navane or Foxtail millet in this recipe, you can replace it by any other siridhanya or positive millets like Barnyard Millet (Oodhalu), Kodo Millet (Araka), Little Millet (Samai), Browntop Millet (Korale), Proso Millet (Bharagu) and Perl Millet (Sajje).
Navane or foxtail millet is classified as "siri dhanya" or positive millet. Click here to know more about siridhanya or millets. Navane is the name in Kannada language for foxtail millet. It is familiar by different names in different languages like Kakum (Hindi), Korra (Telugu), Tenai (Tamil), Kaon (Bengali), Rala (Marathi), Kang (Gujarathi), Kanghu (Oria).
Uppittu or upma is a very healthy food and you can find rave uppittu or rava upuma, shavige uppittu or vermicelli upuma and Godi kadi uppittu or broken wheat upuma recipes on our website.
If you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have made a video on this navane uppittu recipe recipe, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 cup foxtail millet or navane or kakum or korra or tenai
- 2.5 cups water
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal / chana dal
- 1 big onion
- 1 medium sized tomato
- 1-2 green chili
- 4-5 curry leaves
- 1 tsp finely chopped ginger
- 1/2 medium sized carrot (optional)
- 4 - 5 beans (optional)
- 2 tbsp fresh or soaked green peas (optional)
- 1/4 tsp turmeric powder
- 6 - 8 tsp cooking oil
- 1 tsp salt (or as per your taste)
- 2 tsp chopped coriander leaves
- 1/4 cup fresh grated coconut
Instructions for making navane or foxtail millet upuma:
- Here is the image of foxtail millet or navane or korra or tenai, which I used in this recipe.
- Rinse the navane or foxtail millet and keep it aside. Chop onion, tomato, ginger and other vegetables. Slit green chilies. Keep all other ingredients handy.
- Heat oil in a pressure cooker or thick wide frying pan. Add in mustard seeds. When mustard seed splutters add in urad dal and chana dal (gram dal). Keep the stove on medium flame.
- When the dal turns brown add in curry leaves, chopped ginger and slit green chilies.
- Immediately add in chopped onion and fry until soft.
- Add in chopped tomato and all other vegetables. Saute for a while.
- Add in turmeric powder. Fry for few minutes.
- Then add in rinsed foxtail millet. fry for a minute under low flame.
- Add in 2.5 cups of water.
- Add in salt and give a quick mix. Close the lid and cook the upittu or upma by making 2 whistles.
- Once it is cooked add in grated coconut and chopped coriander leaves. Optionally you can add 2 tsp of lemon juice. Mix well and serve hot with curd and pickle.
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