Kambu Semiya Upma – Pearl Millet Upma – Kambu Upma recipe – How to make upma – Easy Indian breakfast recipes – Healthy Recipes – Millet recipes – is a simple, healthy upma recipes using Kambu also known as Pearl Millet or Bajra.
Kambu Semiya Upma
Ingredients
Ingredients
- 1 100 grams Kambu Semiya / Pearl Millet Vermicelli roughly 1.5 cups
- 1/2 liter Water
- 1/4 teaspoon Salt
- 1/2 cup Onion chopped
- 3 small Green Chilli chopped into two
- 1 teaspoon Ginger minced
- 1/2 cup Mixed veggies (carrots, beans, green peas) chopped
- 1/4 teaspoon Salt or to taste
- 1 tablespoon Coriander leaves chopped for garnish
- 1/2 teaspoon Ghee optional
Ingredients – to temper
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Split black gram
- 1/2 teaspoon Cumin seeds
- 5 each Curry leaves
Instructions
- Keep Pearl millet / kambu immersed in water for 2 minutes along with salt. Drain water immediately using a strainer.
- Steam the millet spread on an idli pot plate for 5 minutes.
- When done, remove from the idli plate by inverting it over a plate. Lightly fluff up and keep it ready.
- Heat oil in a pan, season with mustard seeds, split black gram, cumin seeds and curry leaves.
- Saute onions, green chilli and ginger until the onion turns translucent.
- Add in the mixed veggies, bring the flame to low and cook them covered for roughly 3 minutes depending on the size of the veggies.
- When done add in the cooked millet and stir gently adding salt.
- Switch off and garnish with coriander leaves. A little drizzle of ghee would be nice.
Notes
- Do not over soak the vermicelli / sevai / semiya as it tends to become very mushy.
- Steaming too long can also make them very soft and mushy.
- Once steamed immediately fluff up to separate the strings.
- Veggies are optional, you can also make with just simple seasoning or tadka.
- Same recipe can be used for ragi semiyaor any millet variety semiya.
This is the pack i got from local Indian store here. Check MILLET RECIPES
Immerse the vermicelli / semiya in half liter water (for 100 grams). Mix salt and let it soak for a 2 minutes. (do not soak longer it will turn too soft and mushy)
It will drink up the water a bit and plump up lightly. Drain all the excess water using a strainer.
Place the soaked vermicelli in an idli plate and steam covered for 5 minutes over high flame.
Once done, the vermicelli will be cooked soft but will still hold its shape. Lightly fluff up and keep it aside.
Heat oil in a pan and season with mustard seeds, split black gram, cumin seeds and curry leaves.
Saute onions, green chilli and ginger until it turns translucent. Then followed by the mixed veggies.
Cover and cook the veggies over low flame. It may take about 3 – 4 minutes depending how big you cut the veggies.
When done,add the steamed vermicelli. Fluff up as you add… udthiri udthiriya…also add salt at this stage and gently mix to incorporate everything.
When done, add chopped coriander leaves and switch off. A little drizzle of ghee will be really good, its optional but try it!
