Golden Millet Upma With Spiced Cashews Recipe

About this recipe

Start your day with Golden Millet Upma with Spiced Cashews, a vibrant and nutritious South Indian breakfast dish. Made with wholesome foxtail millet, this upma is a delightful fusion of flavors and textures. The fluffy millet is combined with sautéed onions, fresh carrots, green peas, and aromatic spices like mustard seeds, curry leaves, and turmeric, creating a warm and satisfying base. To elevate the dish, crunchy roasted cashews are added for a nutty bite and richness. This vegetarian high-protein breakfast is not only delicious but also brimming with nutrients. Millet provides sustained energy and essential amino acids, while the colorful vegetables contribute fiber and vitamins. Perfectly seasoned and garnished with fresh coriander, it’s an easy-to-make dish that fits busy mornings. Whether you're fueling up for a long day or enjoying a cozy breakfast moment, this recipe will keep you nourished and satisfied. Packed with 20g of protein per serving, Golden Millet Upma is a delicious way to power your morning!

Ingredients

• 500 g Whole Farm Premium Kangni/Foxtail Millet
• 100G Cheese Cashews (100g)
• - Onion-250 Gms
• 200 g Orange Carrot (Gajar)
• - GREEN PEAS 195GM
• loose Ginger
• medium Chilli Green Long
• 50 g Pluckk Organic Curry Leaves
• 100 g Orika Big Mustard Seeds
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• - Coriander Powder

Instructions

1. 1. Rinse the millet thoroughly under running water and soak it for 10 minutes.
2. 2. Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves; let them crackle.
3. 3. Add finely chopped ginger, green chilies, and onions; sauté until the onions turn translucent.
4. 4. Mix in diced carrots, green peas, and turmeric powder; cook for 3-4 minutes until slightly tender.
5. 5. Drain the millet and add it to the pan, stirring well to coat it with the spices.
6. 6. Pour in water and add salt; bring the mixture to a boil, then reduce heat to simmer.
7. 7. Cover the pan and cook for 10-12 minutes, stirring occasionally, until the millet absorbs the water and becomes fluffy.
8. 8. In a separate pan, dry roast the cashews until golden brown; sprinkle with a pinch of salt and set aside.
9. 9. Once the millet upma is cooked, fluff it gently with a fork and transfer to serving plates.
10. 10. Garnish with roasted cashews and freshly chopped coriander for added flavor and texture.