Golden Millet Upma With Spiced Coconut Garnish Recipe

About this recipe

Golden Millet Upma with Spiced Coconut Garnish is a delightful South Indian breakfast dish that's both nutritious and satisfying. Made with wholesome millet, a variety of colorful vegetables, and aromatic spices, this upma is elevated with the addition of creamy coconut milk and a roasted coconut garnish. The dish offers a balance of flavors—earthy, spicy, and subtly sweet—and textures, from the fluffy millet to the crisp vegetables and crunchy coconut. With 34g of protein and 12g of fiber per serving, it’s a fantastic choice for a high-protein meal to fuel your day. This one-pan recipe is perfect for busy mornings or meal prep, making it both practical and delicious. Serve it warm, and enjoy the comforting, homely vibes of this traditional yet modernized dish.

Ingredients

• - Proso Millet Flour
• - Frozen Mixed Vegetables
• 250 ml Real Thai Unsweetened Coconut Milk
• - Onion-250 Gms
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• - Ginger Powder
• medium Chilli Green Long
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Coriander Powder
• 1 piece Coconut
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

1. 1. Rinse the millet thoroughly under cold water and set it aside to drain.
2. 2. Heat oil in a pan over medium heat and add mustard seeds until they start to crackle.
3. 3. Add curry leaves, chopped onion, green chili, and ginger powder. Sauté until the onions turn translucent.
4. 4. Stir in the mixed vegetables, turmeric powder, and salt. Cook for 3-4 minutes until the vegetables soften slightly.
5. 5. Add the rinsed millet to the pan and mix well with the vegetables and spices.
6. 6. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes.
7. 7. While the millet cooks, dry roast the grated coconut in a separate pan until golden brown.
8. 8. Mix the roasted coconut with a pinch of salt and set aside as a garnish.
9. 9. Once the millet has absorbed the water and is cooked through, stir in the coconut milk and mix gently.
10. 10. Turn off the heat and let the upma sit covered for 5 minutes to allow the flavors to meld.
11. 11. Garnish with the roasted coconut and freshly chopped coriander before serving.
12. 12. Serve warm and enjoy this nutritious and comforting breakfast.