KUTHIRAVALI RAVA UPMA

Kuthiraivali |barnyard millet is known as Odalu in Kannada, Jhangora in Hindi is a healthy millet.  Millets  are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes.Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is the richest in calcium content, about 10 times that of rice or wheat.

I had been to Madras recently, I had asked my sister in law to get some Kuthiravali rava and tinai rava.  I made upma out of the Kuthiravali and liked it very much.  I felt  that I am eating Chama or samai.  Kuthiravali rava upma ( video)  

Let us look at the recipe now:

Preparation time: 10 minutes
cooking time: 10 minutes
serves:  2


Ingredients:

 3 -4 tsp Oil or ghee
1 tsp mustard seeds
1 tsp urid dal
1/2 tsp chana dal
hing powder
curry leaves
Vegetables chopped (beans, tindora, carrot, peas, etc)\
1 green chilli
1 onion chopped
salt
1 tsp mango ginger
1 tsp fresh haldi
1 tsp chopped ginger
1/2 cup kuthiravali
1 tomato chopped

Method:

Dry roast the kuthiravali rava for 3-4 minutes.  Wash the kuthiraval rava, drain water and keep aside. Heat oil/ghee in kadai.  add the mustard seeds, urid dal, chana dal. when it is done, add the curry leaves , green chilli and hing powder.  add the onion and saute for few minutes.  add the vegetables and saute for about 5 minutes. add the chopped tomatoes.  saute, add salt.   add the fresh haldi, mango ginger, ginger etc.  add 1 1/2 cup to 2 cups water. add salt.  allow the water to boil.  add the rava, mix well, cover and cook.  serve hot with chutney, sambar etc.

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Happy cooking.