Steamed Prawn Foxtail Millet Upma With Coconut-Coriander Chutney Recipe

About this recipe

A fragrant and wholesome diabetic-friendly dinner featuring steamed prawns combined with foxtail millet, an aromatic tempering of spices, and a refreshing coconut-coriander chutney. Perfect for maintaining blood sugar levels while enjoying a delightful meal.

Ingredients

• 500 g Prawns
• - Mustard Seeds
• 500 ml Water
• - Grated Coconut
• - Onion
• 250g Green Chilli
• 250g Ginger
• 20G Curry Leaves
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 10G Salt
• - Coconut Oil
• 250g Coriander
• 500G Chana Dal

Instructions

1. Step 1: Heat 1 tablespoon of coconut oil in a pan, add mustard seeds, cumin seeds, curry leaves, dry red chili, and let them splutter.
2. Step 2: Add chopped onions, green chili, and ginger. Sauté until onions turn translucent.
3. Step 3: Add tomatoes, turmeric powder, coriander powder, and a pinch of salt. Cook until the tomatoes soften.
4. Step 4: Add the soaked and drained foxtail millet and sauté for 2-3 minutes to coat the grains with the spices.
5. Step 5: Pour 350 ml of boiled water into the pan, adjust salt, and bring to a gentle boil. Cover and cook on low heat for 15-20 minutes until the millet is soft and fluffy.
6. Step 6: While the millet cooks, steam the prawns: Place the cleaned prawns in a steamer and steam for 5-7 minutes until they turn pink and cooked through.
7. Step 7: To make the chutney, blend grated coconut, roasted chana dal, coriander leaves, green chili, tamarind pulp, salt, and a small amount of water to a smooth consistency.
8. Step 8: Once the foxtail millet is done, add the steamed prawns on top and gently mix. Garnish with fresh coriander leaves and drizzle 1 tablespoon of coconut oil.
9. Step 9: Serve hot with the coconut-coriander chutney on the side.