Millet Upma is a wholesome and comforting dish made with kodo millet or called as varagu in tamil. It’s light on the stomach, making it ideal for both breakfast and dinner. This recipe has soft texture and mild flavors, it’s a great option when you’re looking for a healthy, homemade meal. The combination of millet and vegetables brings a nice balance of taste and nutrition.
Kodo millet is rich in fiber and helps keep you full for longer. It’s gluten-free and supports digestion and weight management. Including millets like varagu in your meals is a great step toward healthy eating. It’s a simple and easy to prepare recipe and works well even on busy days. You can enjoy it plain or pair it with chutney or curd for extra taste.
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About Millet Upma
Millet Upma is a dish made with kodo millet, fresh vegetables, and simple Indian herbs and spices. It is mildly spiced, soft in texture. This recipe uses basic ingredients you have in your kitchen, and makes it a quick and healthy choice for regular upma.
Varagu is also called as English : Kodo Millet, Telugu: Arikelu, Hindi: Kodra, Kannada: Harka. Including millets in daily diet is an easy way to reduce rice or wheat consumption. The taste is mild, and the vegetables bring subtle sweetness and crunch. It’s also perfect for lunchboxes, as it stays soft for hours. You can make it fresh or even pack leftovers for the next day.
This upma is gentle on the stomach and easy to digest. It’s a great way to include millets in your regular diet without much effort. The spices add flavor without overpowering the natural taste of the millet and veggies. It’s nutritious, filling, and doesn’t require any complicated cooking methods or ingredients.
The first time I made this Varagu Upma, I was surprised by how light yet satisfying it felt. Even my family, who usually prefers regular rava upma, enjoyed the change without even realizing it was millet. It has since become regular in our weekly meal plan.
Varagu Upma Ingredients
- Varagu (kodo millet) – This is the key ingredient. It has a slightly nutty flavor and soft, fluffy texture, making it ideal for upma.
- Oil – Used for tempering. You can use groundnut oil oil or any refined oil of your choice. It enhances the flavors of the spices deep into the dish.
- Mustard seeds, Urad dal – Adds a mild crunch and nutty flavor to the dish. Let the mustard seeds splutter and urad dal turn light golden for best texture.
- Curry leaves – Gives a lovely aroma and traditional South Indian touch. Adds freshness and vibrant flavor to the dish.
- Green chili – Adds gentle heat without overpowering the dish. Brings the spiciness to the dish.
- Hing (asafoetida) – Adds depth of flavor and helps with digestion. Just a pinch is enough. Don’t add more; it will spoil the dish.
- Onion – Enhances the flavor with its natural sweetness. Saute it until it turns soft, golden, and aromatic.
- Carrot, Beans – Carrot adds mild sweetness and a gentle crunch. Beans bring freshness, bite, and vibrant color. Together they offer texture and balance to the dish.
- Water – Helps cook the millet to the right texture. You can adjust the water according to your preference for softer or firmer upma.
Why This Recipe Works
- This recipe is made with simple pantry ingredients.
- It is a light and easy-to-digest recipe, yet fills your stomach.
- This is a great way to include millets into your diet.
- It can be made quickly on busy mornings.
- It’s a perfect recipe for all ages – kids, adults, and elders.
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How to make Millet Upma Step by Step
1.Rinse the millet well, drain water and set aside. In a pressure cooker heat oil – add the items listed under ‘to temper’ let it splutter, then add onion and fry till transparent.
2.Then add the veggies and sauté for 3 minutes or until raw smell leaves along with required salt. Then add the millet and give a quick mix.
3.Add water and pressure cook for 3 whistles in low medium flame and switch off. Once pressure releases, fluff it up.
Serve hot / warm!
Expert Tips
- Millet prep – Use good quality millet, rinse the varagu thoroughly and drain well before cooking for best texture.
- Veggies – Chop vegetables finely for even cooking and better mixing with the millet. You can also add other vegetables to it.
- Tempering – Let mustard seeds fully splutter before adding the rest for best taste. Allow the ingredients to fry in oil to release their full flavor.
- Water ratio – I usually follow a 1:2 millet to water ratio for soft, fluffy upma. But you can adjust the water according to your preference.
- Cooking – Pressure cook on low-medium flame for even cooking and to avoid sticking to the bottom.
- Fluffing – Let the pressure release naturally and fluff gently to keep the grains separate. Mix gently. Don’t over mix or mash them.
Serving and Storage
Serve Varagu Upma hot or warm with coconut chutney, pickle, or curd. It also tastes great on its own.
Store any leftovers in an airtight container in the fridge. It stays good for a day. Reheat with a splash of water to bring back softness before serving.
FAQS
1.Can I make this without vegetables?
Yes, you can skip vegetables and still get a tasty basic upma with just herbs, spices and millet.
2.Is varagu the same as other millets?
Varagu is kodo millet. It has a unique texture and flavor compared to other millets like foxtail or little millet.
3.Can I cook this without a pressure cooker?
Yes, you can cook it in a pan with a lid. Just simmer on a low flame until the millet is soft, it takes time to cook.
4.Can I add other veggies?
Absolutely. Peas, capsicum, or even corn can be added.
5.Is this suitable for kids?
Yes, it’s mild and soft, making it ideal for kids. Just adjust the green chili as needed.
If you have any more questions about this Millet Upma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Millet Upma Recipe | Varagu Upma Recipe
Ingredients
- 1/2 cup varagu (kodo millet)
- 1 carrot medium sized chopped finely
- 6 beans finely chopped
- 1 big onion chopped finely
- 1 cup water
- salt to taste
To temper :
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 3/4 teaspoon urad dal
- 1 small sprig curry leaves
- 1 green chilli small sliced
- 1 pinch hing
Instructions
- Rinse the millet well, drain water and set aside. In a pressure cooker heat oil – add the items listed under ‘to temper’ let it splutter, then add onion and fry till transparent.
- Then add the veggies and sauté for 3 minutes or until raw smell leaves along with required salt.
- Then add the millet and give a quick mix.
- Add water and pressure cook for 3 whistles in low medium flame and switch off.
- Once pressure releases, fluff it up.
- Serve Varagu Upma hot / warm!
Notes
- Millet prep – Use good quality millet, rinse the varagu thoroughly and drain well before cooking for best texture.
- Veggies – Chop vegetables finely for even cooking and better mixing with the millet. You can also add other vegetables to it.
- Tempering – Let mustard seeds fully splutter before adding the rest for best taste. Allow the ingredients to fry in oil to release their full flavor.
- Water ratio – I usually follow a 1:2 millet to water ratio for soft, fluffy upma. But you can adjust the water according to your preference.
- Cooking – Pressure cook on low-medium flame for even cooking and to avoid sticking to the bottom.
- Fluffing – Let the pressure release naturally and fluff gently to keep the grains separate. Mix gently. Don’t over mix or mash them.
Meena srinivas
Dear Sharmi,
This is really a different dish, your clicks are tempting to try soon.
A small doubt is this Varagu arisi or the other one varagu grains… please clarify. Shall we make this in Thinai arisi, samai arisi, kuthiraivali arisi,,, any change in other addings or water measure?
SHARMILEE J
This is varagu arisi…Yes you can try with other millets too….same measure for samai and kuthiraivali will work, for thinai you need to soak and cook
Meena srinivas
Thank you Sharmi, I'll try and tell you the results.
Dido
Hello Sharmilee: Thank you for posting this recipe. A question: how would you suggest I go about cooking this dish stove-top? I mean, in a pan rather than using the pressure-cooker. Thanks, Dido.
Sharmilee J
Follow the same steps and cook covered until the millet grain turns soft. Fluff it up and ur upma is done.