Looking out a simple, easy and quick recipe with millets??? Then this one is for you. Savoury Barnyard Millet Porridge is one of my family favourite dinner recipes. I make this porridge very often on weekdays. This gluten-free, low in calories, easy to digest, rich in protein and fiber recipe is extremely yum and very gentle on your tummy. You can serve this with your choice of dal and any curry.
Once in a while there comes a time…. when food world is flooded by new ingredients or an ingredient goes viral. Few years back where Oats were in huge fashion…now the spotlight is on millets. You can find millet recipes flowing on internet. Millet are age old grains and I have heard lot about these grains from my grandma and mom in law. Now as millets have popped up like wonder food…all thanks to ‘Dr. Khader Vali’, a food and nutrition expert from Mysore who preaches advantages on including millets in our daily food, I keep on getting requests to share recipes with millets.
My use of millets was up to Bajra (Pearl Millet) and Raji (Finger Millet) only. But no as many varieties of millets are easily available in market…I often pick up Barnyard Millet which is popularly known as kuthiraivali in Tamil, odalu in Telugu, oodalu in Kannada and jhangora in Hindi. After trying my hands on Barnyard Millet Onion Uttapam and Kodo Millet Curd Rice….I thought of sharing with you my very favourite Savoury Barnyard Millet Porridge, which is my dinner most of the time, these days.
Savoury Barnyard Millet Porridge
- 1 cup Barnyard Millet
- 1 medium Onion, peeled and finely chopped
- 1 Green chili, chopped
- ¼ tbsp. Ginger-Garlic paste
- ¼ tbsp. Garam Masala, optional
- 1 tbsp. Oil
- Salt, as per taste
- 3 cups of Water
- Thoroughly wash and soak barnyard millet in enough drinking water for at least 30 minutes. (Soaking will reduce the cooking time).
- In heavy bottom cooking vessel or sauce pan, add oil and when it heats up add sliced onions along with chopped green chilies.
- Fry till the onions turn translucent. Now add ginger-garlic paste and fry till raw smell wafts.
- To this add soaked barnyard millet and gently stir it. Add water and salt. Stir and cook covered on low flame. Stir in-between to avoid sticking to the bottom of the pan. Cook till millet is completely cooked by adding garam masala*. Check by pressing a grain in between your thumb and fore finger, if it turns soft and mushy, then it is cooked.
- Serve hot with your choice of dal and fry. I served this barnyard millet porridge with tomato dal and potato fry.
- Add love to make this savoury barnyard millet porridge taste ‘Yummy’.
* NOTE: I use garam masala, if I am serving this savoury Barnyard Millet Porridge with non-vegetarian curry. Otherwise, I will skip adding it.