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
Heat 2 tablespoons of ghee in a pan.
Add mustard seeds, chana dal.
Saute until they are light brown colour.
Add finely chopped ginger, red chilli and curry leaves to it and
fry for a minute
Add chopped onion to it and fry until they are light brown
Add finely chopped carrots, finely chopped beans and
Mix and saute them for a minute.
Pour water and bring it to boil.
Add salt and rinsed millets to the boiling water.
Reduce the flame to low and cover the pan with a lid.
When it is done, add one teaspoon of ghee to it and mix well.
Serve with coconut chutney.