Golden Millet Upma With Spiced Coconut Masala Recipe

About this recipe

Golden Millet Upma with Spiced Coconut Masala is a nourishing and satisfying Indian breakfast dish. Made with foxtail millet, this recipe is a creative twist on traditional upma, offering elevated flavors and textures. The millet, soaked and cooked until fluffy in a blend of coconut milk and water, absorbs the rich and creamy essence of the coconut while staying light and wholesome. Mixed vegetables add vibrant color, crunch, and balanced nutrition, while spices like turmeric, buknu, and white pepper ensure every bite is aromatic and flavorful. Curry leaves and mustard seeds provide a classic South Indian touch, creating a comforting yet energizing start to your day. With 28 grams of protein per serving and a hearty dose of fiber, it’s perfect for maintaining energy levels and supporting digestion. Easy to prepare in under 45 minutes, this dish is ideal for busy mornings or weekend brunches. Pair with a hot cup of herbal tea or filter coffee for a complete, satisfying meal.

Ingredients

• 500 g Whole Farm Premium Kangni/Foxtail Millet
• 250 ml Real Thai Unsweetened Coconut Milk
• - Frozen Mixed Vegetables
• - Ginger Powder
• medium Chilli Green Long
• 50 g Pluckk Organic Curry Leaves
• - Rock Salt
• - Cooking Spray Olive Oil Extra Virgin Olive Oil 141Gms
• 100 g Orika Big Mustard Seeds
• - White Pepper
• 20 g Turmeric Powder
• 200G Mix Lonche (200g)
• - Onion-250 Gms

Instructions

1. 1. Rinse the foxtail millet thoroughly under running water and soak for 15 minutes.
2. 2. Heat a pan and spray with olive oil cooking spray. Add mustard seeds and let them splutter.
3. 3. Add finely chopped onion, curry leaves, and sliced green chilies to the pan. Sauté until the onion turns translucent.
4. 4. Add the frozen mixed vegetables and stir well. Cook for 3-4 minutes or until slightly tender.
5. 5. Drain the soaked millet and add it to the pan along with turmeric powder, ginger powder, buknu spice mix, and white pepper. Mix everything together.
6. 6. Pour in the coconut milk and 150 ml water. Stir gently and bring to a boil.
7. 7. Reduce heat to low and cover the pan. Let the millet cook for 12-15 minutes until it absorbs the liquid and turns fluffy.
8. 8. Add rock salt and adjust seasoning as needed. Mix well.
9. 9. Turn off the heat and let the upma rest for 5 minutes, covered, for flavors to meld.
10. 10. Garnish with additional curry leaves or a drizzle of olive oil if desired, and serve warm.