“Vegetable Varai Upma/ Seasoned Vegetable Indian Barnyard Millet” … this is a simple dish prepared often in my home as “NO onion- garlic- rice” one meal of the day while observing upvas/ fasting … tastes wonderful served hot with some coconut chutney, raita or plain curds … Yummilicious …
** Upma or Rulav Panna as is referred by GSB Konkani Saraswats is a simple, delicious, common dish prepared almost in every home on weekly or sometimes even more times for breakfast using bansi rava or Bombay rava ie broken wheat. I have written plenty about this breakfast item, which is served even during functions and festivals along with other dishes for snacks. During Upwas/ fasting period too, the same is prepared as in our community the consumption of it is permitted.
** Upma was one dish I loved to hate during childhood and would just ignore it when served only to be scolded by Amma to eat it quietly without creating a fuss or else the consequences would not be good. Well, her stern voice was enough to make me gulp it without a second thought before even tasting it properly. It is only after settling down and making my own home that I realized the importance of good home cooked food and today I simple follow everything blindly that was taught during childhood.
** Dishes prepared with “Varai/ Indian Barnyard Millet” is an item that is also extensively used during upwas (upvas)/ fasting period by preparing various items like idly, dosa, oondi, appos, shevai etc. It can also be prepared like rava upma with/ without veggies using simple seasoning. I have already shared it before where I had prepared it adding corn kernels and a few with other veggies and spices to all of which I am sharing a common link at the bottom of this recipe, which you can browse through in leisure.
** Though I have mentioned a little bit about what I know on rituals followed in olden days, I must confess that my knowledge is just fractional. Both in my parental and in my in laws home there was no hard and fast rules or any practice as such to be followed strictly and each one followed their own heart when it came to rituals, the very reason why my knowledge is limited. However, Ekadashi that falls twice a month is the time when I observe a No onion- garlic- rice fasting for decades now for spiritual reasons.
** Almost every Hindu observes Ekadashi days by fasting through the day for over 24 hours forgoing items like rice, non veg. garlic, onion etc. Some 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.
** As I mentioned earlier I have shared similar recipe of varai upma where I had added corn kernel, this time here I have prepared it similarly but with addition of mixed vegetables while rest of the recipe remains almost the same. You can check out on that recipe too as I have shared link to it at the bottom of this recipe. Do try out various options. Addition of veggies makes simple upma not only healthier but that much more tastier too. In all a simple home cooked meal that can be relished to heart's content.
** Here is my simple recipe for “Vegetable Varai Upma/ Seasoned Vegetable Indian Barnyard Millet” … my style ....
** Ingredients :
Varai/ Indian Barnyard Millet : 1 heaped cup
Cauliflower : 200 gms
Carrot/ Gajjar : 1 medium sized.
Capsicum/ Donnemirsanga/ Simla Mirchi: 2 medium sized
French Beans : 6-8
Green Peas/ Vatana : ½ cup fresh shelled
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 : 3-4
Black Pepper/ Kali Miri/ Mire : ½ tsp
Hing/ Asafoetida Powder : 1 tsp
Ginger/ Adrak/ Alle’ : ½ inch piece
Haldi/ Turmeric Powder : ½ tsp
Coriander Leaves/ Kothambari Pallo/ Dhania : handful (Optional)
Salt/ namak/ meeta : to taste
Ghee/ Toop : 3-4 tblsp (I used Cow’s ghee)
Water/ Uddak/ Pani : 2.5 + ½ 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 follow that pattern. Drain off excess water after soaking period, wash in fresh water twice, drain and keep it ready aside.
** Add the drained varai/ barnyard millet into a pressure cooker pan along with 2.5 cups of water, haldi powder, little bit of salt and 1 tsp of ghee. Mix well and pressure cook on medium heat to 1 whistle. Remove and let rest until the pressure falls on its own, when able to open the lid do so and let cool for 5 minutes, then with a help of a fork gently fluff up the varai to loosen it a bit and keep it aside ready.
** Cut cauliflower into small sized florets. Peel off the skin of carrot and cut them into desired sized pieces similar to cauliflower. String the beans and cut them into 1 inch sized pieces. Shell and keep ready green peas, I did not have any at home so I skipped adding them however I suggest adding as it tastes great.
** Note : You can use any veggies you desired or is available in your vicinity. You can also use frozen veggies following proper instructions.
** Wash and cut the capsicum also into slices and keep this aside ready separately. Add rest of the cut veggies ie., cauliflower, carrot, green peas, french beans into a broad shaped vessel or kadai along with ½ cup of water and cook until 50% done. Now add in the capsicum and further cook till all are 80% done only.
** 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 crackle add pepper corns, hing, ginger either cut to small pieces or grated, green chillies cut lengthwise, curry leaves and fry altogether carefully for a few seconds only. Now add in the cooked veggies along with the little water remaining if any, salt to taste and mix all together gently.
** Now add in the cooked and kept varai and mix well. Lower the heat to minimum, cover with a tight lid and cook for 5-7 minutes mixing a few times in between. When upma is thoroughly cooked and done, add in the fried cashew nuts kept aside, finely chopped coriander leaves, mix well, let cover and cook for another 2 minutes. Remove from fire and keep it covered aside for a few minutes for the flavors to be infused.
** Note : Addition of coriander leaves is optional, as traditionally for upma coriander leaves are not added. I did not add any, you may do so if desired only. Again, for upma/ uppittu lots of freshly grated coconut is added, you may do so if desired. For this particular upma as I have added in lots of veggies I have not added any coconut, you may add them on if desired only, though it taste great either way.
** “Vegetable Varai Upma/ Seasoned Vegetable Indian Barnyard Millet” is done and ready to be served. As this dish is usually served while observing upvas/ fasting I prefer to serve it hot with some coconut chutney or plain homemade curds as accompaniment as it tastes best when done so. You may serve it with any side dish you desire to relish this dish with as each home has their own special combo.
** There are many more snacks, combo meals, thali meals, upvas meals/ dishes added in the Blog that you may browse through as and when possible. My Blog includes both Veg. and Non.Veg dishes, do try them out and give me a feedback if possible. Loads of heartfelt thanks to all who follow my recipes and try them in your homes. I always endorse sharing is caring and it really has been a wonderful culinary journey.
** 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 ….
** Also sharing a link below to “Varai- Jola Upma (Indian Barnyard Millet- Sweet Corn Kernels Seasoned” recipe which is similar to this one with minute difference, do browse through the same for more info …
** 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 case you are preparing for spiritual fasting occasion then avoid those with inclusion of onion-garlic ….
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