Kuthiraivali upma /Barnyard Millet Upma

Now a days millets are so common and many varieties of recipes are available in blogosphere.I too find kuthiraivali aka barnyard millet in Indian stores sold under the name Samo.Its widely used in North India and mostly eaten on fasting days.My blogger buddies Priya Srinivasan and Varada helped to confirm samo is barnyard millet.
According to Wiki there are other names to identify these seeds include Jhangora in Garhwal hills,Moria,Mario,Bhagar.
This millet tastes more like rice so I tried sweet pongal and upma out of it,will share the pongal recipe soon.
Coming to the upma I exactly followed the recipe how we make the arisi upma.My mom adds a small tomato for the rice upma so I tried it with tomato.This upma can be made without onion and tomato,off to the recipe....................................

                                                                                      Kuthiraivali Upma/Barnyard Millet Upma

   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 10 minutes
   Cooking time ~ 20 minutes
   Serves ~ 2


Barnyard millet/kuthiraivali
3/4 cup
Shallots (finely chopped)
Tomato (finely chopped)
1(small size)
Ginger/inji (finely chopped)
1 tsp
Green chilly/pachamilagai(slit)
Hot water
11/4-11/2 cups
Salt1/2 tsp
Oil1 tbs

  For the tempering

Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
2 tsp
Channa dhal/kadalaparuppu
1 tbs
Red chilly/varamilagai1(broken)
Asafoetida/perungayama pinch

  • Wash and rinse the barnyard millet for couple of times with water and soak it with a cup of water for 10 minutes.Drain the water and keep it aside.
  • Heat a pan and do the tempering with the given ingredients,add in the curry leaves,shallots,green chillies and grated ginger.Saute it till the shallots turn transparent.Add in the tomato and cook it for a minute.

  • Meanwhile boil around 11/2 cups of water in a pan.Now add the soaked barnyard millet and mix it well.Add the boiled water and salt.

  • Let it cook for a boil,now cook it covered in a medium flame till the grains cooked completely.

  • Serve it warm with coconut chutney or gothsu.

  • Do not add too much of water otherwise the upma will be mushy.
  • If you feel the grain is not cooked properly,keep it covered and cook in a slow flame.
  • Instead of shallots,finely chopped one medium size onion can be used.



Millets are common but your recipe that is posted here looks so delicious and extra special. Wonderfully prepared.

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