Branyard Millet


  • 1 cup millet (any variety like foxtail, kodo, or little millet)
  • 2-2.5 cups water
  • 1 medium onion, finely chopped
  • 1 small tomato, chopped (optional)
  • 1/2 cup mixed vegetables (peas, carrots, beans) (optional), finely chopped
  • 3-5 green chillies, chopped (adjust to your spice preference)
  • Few coriander leaves, chopped
  • Salt to taste
  • 2-3 tbsp grated coconut (optional)
  • Vegetable oil
  • Mustard seeds
  • Curry leaves (optional)


  1. Wash the millet thoroughly in water. Soak it in water for at least 15-30 minutes.
  2. Heat oil in a pan (kadai). Add mustard seeds and let them splutter. You can add cumin seeds (jeera) for extra flavor.
  3. Add curry leaves (optional) and green chillies. Saute for a few seconds.
  4. Add the chopped onion and fry till it turns golden brown.
  5. Add chopped tomatoes (if using) and cook for a minute or two.
  6. Add the mixed vegetables (if using) and salt. Saute for 2-3 minutes until the vegetables are slightly cooked.
  7. Add the soaked millet and water. Stir well.
  8. Bring the mixture to a boil, then reduce heat and simmer for 8-10 minutes, or until the water is absorbed and the millet is cooked through.
  9. Once cooked, turn off the heat and add chopped coriander leaves and grated coconut (if using).
  10. Serve hot with coconut chutney or any other chutney of your preference.


  • You can adjust the amount of water depending on the type of millet used. Foxtail millet cooks faster and may require slightly less water than other varieties.
  • For a richer flavor, you can add a teaspoon of ghee or cashew paste to the pan while tempering the mustard seeds.
  • Leftover millet upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water or milk.

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