Fox tail millet uppuma By Chef Chandrajith Veliyath

International Year of the Millets


  • ½ cup Foxtail Millets
  • ½ cup Carrots finely chopped
  • ¼ cup Beans
  • 1.5 cups Water
  • 1 tbsp Ginger finely chopped
  • 1 Red Chilli or as needed
  • ½ tsp Mustard Seeds
  • ½ tsp Chana Dal
  • 2 tbsp Ghee
  • ¼ tsp Turmeric Powder
  • 1 Sprig Curry Leaves
  • Salt to taste


  1. Heat 2 tablespoons of ghee in a pan.

  2. Add mustard seeds, chana dal.

  3. Saute until they are light brown colour.

  4. Add finely chopped ginger, red chilli and curry leaves to it and
    fry for a minute

  5. Add chopped onion to it and fry until they are light brown

  6. Add finely chopped carrots, finely chopped beans and
    turmeric powder.

  7. Mix and saute them for a minute.

  8. Pour water and bring it to boil.

  9. Add salt and rinsed millets to the boiling water.

  10. Reduce the flame to low and cover the pan with a lid.

  11. When it is done, add one teaspoon of ghee to it and mix well.

  12. Serve with coconut chutney.

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