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methi mattar millet flakes upma

Methi mattar millet flakes upma

Fenugreek and peas in kara bath style upma
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast, Main Dish, Traditional
Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, One pot, South indian, Spring, Vegan, Vegetarian, Winter
Servings 4 people

Ingredients
  

vegetables needed

  • 1/2 cup Onion ( chopped)
  • 1 large bundle fenugreek leaves ( approximately giving 1 cup of chopped fenugreek)
  • 1 cup frozen peas ( Or fresh)
  • 1-2 green chilli
  • 1/2 tsp ginger ( grated)
  • 10-15 curry leaves

for millet flakes

  • 3 cups drinking water
  • 1.5 cups millet flakes

Other ingredients

  • 1 tbsp coconut oil ( or any cooking oil / Ghee)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp Urad Dal
  • salt to taste
  • 1 pinch Asafoetida
  • 1 pinch turmeric powder

Instructions
 

Prep work

  • Pick the fenugreek leaves, Wash clean and chop them to get 1 cup tightly packed leaves.
    meal prep
  • Keep the peas ready, Chop the onion, ginger and green chillies and set aside
  • In a large bowl add the millet flakes and the water and soak them for three minutes
  • Drain the millet flakes and keep them aside.

To make the upma

  • Add the coconut oil a deep heavy pan and follow it by the mustard and the urad dal ( split blackgram dal)
    tempering
  • Add the ginger, green chillies, curry leaves, and chopped onions and saute till onion translucent
    onion
  • Add the fenugreek leaves and peas and saute them
    vegetables
  • Add the salt, turmeric powder and the asafoteida and mix well.
  • Add the soaked millet flakes and mix it all well on a low heat
    millet flakes
  • Mix well till te millet flakes are well coated with the mix of vegetables and the slight bit of water in the mix evaporates.
  • The upma is ready, serve warm with chutney
    millet flakes upma
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