Samai Arisi Upma

#SamaiArisiUpma : #Samai is a #millet and it is known as #Littlemillet in English. It is called #Kutki in Hindi.

#Little Millet (Panicum sumatrense, Syn.: Panicum miliare auct. 

non Lam.) is a species of millet in the family Poaceae. Source 

: http://en.wikipedia.org/wiki/Panicum_sumatrense

I bought a kg of samai rice in an Agricultural exhibition at agricultural University of Chhattisgarh, Raipur. Millets are widely grown in Bastar district of Chhattisgarh. A stall of Bastar Agricultural Department were selling all types of millet. Previously Little millet I bought in Chennai seems to be polished and white in color. But this one is slightly dull in color. The grains are looking same as varagarisi but smaller in size.

The Nutritional composition per 100 gm 
printed on the cover :
Protein                                  7.7 g
Fat                                        4.7 g
Fibre                                     7.6 g
Calcium [ mg/100 gm ]         17 mg
Iron [ mg/100gm protein ]     9.3 mg

Here let me present the method of preparing upma with this millet.
The millet has to be soaked for a minimum of two hours to reap its health benefits. Ingredients :
1 cup                                       Samai [ Little Millet ]
1 big size                                 Onion, chop nicely
3                                             Green chilly, slit lengthwise
15                                           Curry leaves
1/2 inch                                   Ginger, chop nicely
1 Tsp                                      Salt [ adjust ]

To Temper :
1 Tsp                                     Mustard seed
3 Tsp                                     Gram dal [ channa dal ]
1/4 Tsp                                  Asafoetida powder
3 Tsp                                     Gingelly oil [ till/sesame oil ]

Method :
Wash the millet in water two times.
Remove stones, sand particles from it.
Drain water completely.
Now measure a cup of water and add.
Let it stand for two hours.

Keep a heavy bottomed kadai/vessel on a stove over a slow flame.
Add oil and splutter mustard seeds.
Then add gram dal and asafoetida powder.
When dal becomes golden color, add curry leaves, green chilly and ginger.
Saute for a minute and then add chopped onion.

Saute until it gives out aroma and turns pink in color.
Add salt and 1 cup of water.
Bring it to boil.
When starts boiling add samai along with water and mix well.
Close and reduce the flame to SIM.
Open and stir well once in 3 minutes.
The samai [ little millet ] takes approximately 10 minutes to cook.

Keep it closed for 3 more minutes after turning off the stove.

Serve hot with coconut chutney 

or Mint chutney.

I prefer jaggery!!....






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Samai Arisi Paal Payasam [ Little millet Milk Payasam ]	Samai Kanji [ Little millet Gruel ]	Samai Arisi Pongal [ Little millet Pongal ]
Kuthiraivaali Sundal [ Barnyard millet Sundal ]	Kuthiraivaali Venthaya Kanji [ Barnyard millet Fenugreek Gruel ]	Samai spicy masala bread [ Little millet Masala bread ]

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