"Varai- Jola Upma (Indian Barnyard Millet- Sweet Corn Kernels Seasoned" served with Coconut Chutney ... Coz. of heavy rains in Mumbai, I just could not move out to buy Gajbaje Veggies ... as you know Varai is prepared largely on fasting days ... so, for a change decided on Varai Upma with addition of corn for the first time ... a simple spiced and seasoned dish that tastes awesome served with any chutney of your chocie ... Yummilicious ....
** Varai ie Indian Barnyard Millet is a millet used extensively in our community while observing upvas/ fasting. Almost every Hindu observes a few main ekadashi days by fasting through the day for over 24 hours forgoing rice, non veg. garlic, onion etc. items. Some also observe strict fasting methods with consumption of water only while some consume fruits or milk. During younger days we used to fast by consuming fruits only but in the last few years it has not been possible due to health issues. Therefore I prepare dishes that are allowed to be consumed during the same and have only one meal of the same during the day.
** In olden days when it was system of joint family there were children, aged people, sick people, pregnant women to name a few who could not observe fasting, hence even fasting days were a sort of small festival with equally delicious dishes prepared. Idlies with either addition of varai or rava were prepared and served with alvati or gajbaje which are traditional konkani dishes. I always prepare the same but this year I could not go out to buy colocasia leaves needed for the same. It has been raining heavily for the past few days creating havoc everywhere, so I did not want to go out as I was not sure if I would get them too.
** I had lots of corn kernels stored in my fridge and was wondering what to do, when I remembered that decades back I used to prepare upma using varai during fasting days. Varai is sort of a little more bland than rava and hence not liked much by hubby but he loves corn, so I decided to try mixing them both and preparing it slightly spicier so that he would not crib over the same and trust me it turned out fantastic. I had tried a few spiced pulav type versions with millet but never in the upma style, now this one is going to stay in my home with more variations and twists for sure, so you will see them more during fasting occasions.
** The recipe is same as that of rava upma/ uppittu but slightly spicier and with addition of corn kernels which I have cooked and then added on. Sharing the recipe below which I just tried on my own, but definitely tasty and healthy, so do give it a try and enjoy with your family …..
** Ingredients :
Varai/ Indian Barnyard Millet : 1 heaped cup
Corn Kernels/ Jolu : 1 cup
Cashew Nuts/ Kaju/ Kajjubi : one handful
Urad Dal/ Black Gram Dal : 2 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 6-8
Hing/ Asafoetida Powder : 1 tsp
Coconut/ Soyi/ Nariyal : 3 tblsp freshly grated.
Coriander Leaves/ Kothambari Pallo/ Dhania : handful finely chopped
Salt/ namak/ meeta : to taste
Ghee/ Toop : 4-5 tblsp (I used Cow’s ghee)
Water/ Uddak/ Pani : 3 cups.
** Wash and soak Varai in plenty of water for about 6-8 hours or overnight. I really have no knowledge if this step is absolutely necessary. However, many of my friends who consume millets on regular basis always suggest that they should be soaked overnight for better digestion, so I have started doing the same. Drain off excess water after soaking period, wash in fresh water twice, drain and keep it ready aside.
** Keep 3 cups of filtered/ potable water for boiling on medium flame and once it comes to a rolling boil, rinse well the corn kernels and add to the water and let simmer aside while we go ahead with the upma preparations.
** Heat ghee in a thick bottomed kadai, when it melts, lower the heat to medium and add in the cashew nuts and fry till they are evenly browned. Remove and keep aside in plate to used later for garnishing the upma when done.
** Now into the same kadai add in urad dal and when the color changes slightly add in the mustard seeds, when they begin to splutter, add in the hing, green chillies split lengthwise and curry leaves and fry for a few seconds.
** Now add in the drained and kept varai and mix well and fry for just a minute or two. By now the corn will have cooked as they do not take time to get done. Add it along with the boiling water to the fried varai and mix well.
** Add salt to taste and mix well and bring to a rolling boil on high heat, mixing often to avoid getting lumps. When you see the bubble on surface lower the heat to minimum, cover with a tight lid and cooked until done mixing once in between.
** Note : Always keep extra 1-2 cups of water boiling ready aside to be added to upma if need be. Usually it is not needed, but varai unlike rava consumes more water while cooking so it may be needed, check and add in more only if necessary.
** When upma is cooked and done, add in freshly grated coconut, fried and kept aside cashew nuts and finely chopped coriander leaves. Mix well and let cook for another 2 minutes and remove from fire, keep covered aside for a few minutes.
** "Varai- Jola Upma (Indian Barnyard Millet- Sweet Corn Kernels Seasoned" is done and ready to be served. As this dish is usually served for fasting I prefer to serve it hot with some coconut chutney as accompaniment as it tastes best when done so.
** sharing common link to all “Upma” dishes posted in my Blog before. They are prepared with rava and almost similar, with minute difference and all of them taste really wonderful, so try them out and enjoy with your family. Do keep a keen watch out for more such wonderful, simple, tasty and healthy recipes to be followed soon in my blog ….
** There are many “Chutney” recipes in my Blog, I am sharing a common link below, you can try them depending on occasion and your family preferences, the above shared coconut chutney too is included in the same. Just keep a note that if you are preparing the same for spiritual fasting ocassion then avoid those with inclusion of onion-garlic ….
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