These are tiny, white, round grains belonging to the millet family. It is an erect plant 60-130 cm tall. In India, cereal grains are not consumed during fasts. Hence, samvat is a popular ingredient during Navratras. While cooking any rice based dish during fasts, samvat or sama grains are used instead, as they do not belong to the rice family but act as an healthy alternative. It does not cook into separate grains like long grained rice. It is sticky once it is cooked and stays a bit soggy. They are somewhat like smaller versions of sabudana look wise.
Barnyard millet in english is Varai in konkani , Harka in kannada, Koovaragu in malayalam, Kodra in hindi and vari in marati. I have been longing to put up Barnyard millet recipes on my blog since a year. But was unable to find the same. I have tasted it in my child hood days at my grany’s place. She was preparing the normal bland upma and we were relishing it as it is very good from the health point of view. Today i would like to put up an advanced version of the same called the masala millet upma using a ouple of veggies etc..,I have also tried out out a couple of more recipes and would like to put it up in the coming days. Here is my version of the upma!!! Ready to serve masala Barnyard millet upma
Time taken: 45 minutes
What you need to have:
1. Barnyard millet/Varai – 1 cup
Ingredients of Seasoning and Garnishing
1. Mustard seeds – 1 teaspoon
2. Blackgram dal/urad dal – 1 teaspoon
3. Ginger – 1 ” piece
4. Curry leaves – a few
5. Rasam powder/sambar powder – 1 teaspoon
6. Garam masala powder – 1/2 teaspoon(home made)
7. Green chopped veggie – 2 cups in all (one’s choice)
8. fresh grated coconut – 2 tablespoon(to garnish)
9. chopped cilantro – 2 tablespoons(to garnish)
10. Either sev or mixture – as needed(to garnish)
11. cooking oil – 1 tablespoon
12. Salt – as per taste
What you do with what you have:
- Dry roast the millet till it changes the colour on medium flame and keep it aside.
2. Wash and chop all the veggies and keep it aside.
3. Wash, peal and chop onions and also chop cilantro and keep it aside.
5. When done, add curry leaves to it. Once it is fried, add chopped onions and a little salt to it and fry till transparent.
8. In the mean time boil around 2 cups of water on the other burner, so that it is easier to pour it to the millet-veggie mix. Add roasted Barnyard millet/varai to the cooked veggie from step-1 to it in addition to rasam powder, garam masala powder, sugar and roast for a few seconds and add the boiling water to it and close it with a lid simmering the flame. Barnyard millet/varai being added to the vegie mix Rasam powder & garam masala powder being added Boiling water being added to the varai mix
8. Keep a watch to see every now and then to see if cooked. When done, check for salt , and would be as shown in the image below. Garnish with cilantro and coconut. Ready to serve Barnyard millet masala upma
8. Transfer to a serving plate and garnish with cilantro, coconut , sev and tomato sauce!!Yummm!!
Time taken : 45 minutes
Good to remember:
1. Use fresh millet for best results.
2. Use any vegie of your choice.
3. The water proportion to the millet is as per the quality of the millet.(normally it is 1:2)But do not pour water at once. The dish may turn soggy!!!
4. Garnishing with tomato sauce is one’s option.