Kuthiraivaali-Buckwheat-Upma

#KuthiraivaaliBuckwheatUpma  #BarnyardMilletBuckwheatUpma :
#BarnyardMillet is known as #Kuthiraivaali in Tamil and #Bhagar in Hindi.
The botanical name is Echinochloa frumentacea - Indian Barnyard millet and Echinochloa esculanta - Japanese millet.
#Kuthiraivaali is known by different names in various languages as given below.
English                               : #BarnyardMillet Or Japanese Barnyard Millet
Common Name                  : Sawan Or sanwa Or Samo Or Morio
Marathi & Chhattisgarh       : Bhagar Or Varai
Kannada                             : Oodalu
Oriya                                  : Kira
Punjabi                               : Swank
Telugu                                : Udalu Or Kodi Sama
Scientific Name                   : Echinochloa Frumentacea or                Echinocloa esculanta

Source : Echinochloa , Barnyard Millet 

To know on Millets


Generally millets are non acidic food and non glutenous also.
Iron is the most essential mineral to combat malnutrition of human being. Barnyard millet shows highest amount of iron followed by  Little millet.

The dietary fiber, both soluble and insoluble present in barnyard millet is high and thus it helps in preventing constipation, bloating and excess gas formation.

#Buckwheat - Fagopyrum esculetum is not related to wheat as it is not a grass. It is referred to as a pseudocereal as it is used in cooking just like any other cereal. Buckwheat is 72% carbohydrates, including 10% dietary fiber, 3% fat and 13% protein. It is rich in iron ( 60 - 100 ppm ), zinc (20 - 30 ppm) and selenium (20 - 50 ppb). This is also gluten free.
Click to know more on Buckwheat. 

I have used Barnyard millet and buckwheat to prepare a tasty upma.
Millet has to be soaked for a minimum of two hours before cooking to get its full health benefit and also to cook soft.

Ingredients :
1 cup	Barnyard Millet
2 Tbsp	Buckwheat
2 Tsp	Thuvar dhal [ Red gram split ]
1 big size	Onion, chop
2 - 3	Green chilly, slit lengthwise
1/2 inch piece	Ginger, chop nicely
10 - 15	Curry Leaf
1/2 Tsp	Mustard seeds
2 Tsp	Gram dhal split
Small piece	Asafoetida
1 Tsp	Salt [ Adjust ]
2 Tsp	Gingelly oil [ til/sesame oil ]

Method :
Take Barnyard millet & red gram split in a vessel and wash well with water.
Then add 2 1/4 cups of water and soak for two hours.
After two hours wash buckwheat with water and put into the vessel containing barnyard millet and red gram split.
Now keep a heavy bottomed vessel or kadai on stove.
Add oil and heat over medium flame.
Crackle mustard seeds once oil starts fuming.
Then add asafoetida and gram dhal.
Add green chilly and curry leaves and saute for half a minute.
Then add chopped onion and ginger.
Saute till onion becomes translucent.

Add salt and the soaked barnyard millet, buckwheat and red gram split along with soaked water.
Mix well and bring it to boil on high flame.

Reduce the flame to low position once it starts boiling.
Close the vessel/kadai with a lid and cook till its done.
Keep stirring at regular intervals and it takes around 10 to 12 minutes to cook.

When the millet has become soft turn off the stove.
Keep it closed for another 2 - 3 minutes.

Serve hot with coconut chutney or maangai chutney.


The taste is similar to that of rice upma and even more tastier than it.

You might like to try 

Varagarisi pongal [ kodo millet pongal ]

Instant Pumpkin  pancake

Kambu Idli  [ Pearl millet idli ]

Sorghum Dosai [ Chola Dosai ]

Brown top  millet bread

For other Millet Recipes

Millet Special

For other Upma & Sundal Recipes

Upma Recipes