VEGETABLE RAGI UPMA RECIPE

Ragi Upma is one of the healthy recipes that combines the goodness of ragi (finger millet) and Indian spices. “Upma” the most underrated recipe. But this one makes me crazy. This recipe can be prepared with grated coconut or you can skip, tastes delicious both ways. Millets have a special space in my adukalaii. Ragi usually we take as " Ragi kanji" (Ragi Porridge ) or Ragi phulka. 

Benefits of Ragi / Finger Millet :

• The high protein content makes Ragi/ finger millet a very important factor in preventing malnutrition. 
• Ragi is also a very rich source of minerals. It has been found to have between 5-30 times the calcium content found in other cereals. 
• It is also rich in phosphorus, potassium and iron.  
• Ragi/Finger millet is rich in antioxidants that prevent excessive oxidation.
• Aside from the phenolic content and antioxidants which are important factors in preventing ageing. 

Also, see other recipes

VARAGU VEGETABLE NOODLES / KODO MILLET VEGETABLE NOODLES 

KUTHIRAIVALI SAMBAR SADHAM / BARNYARD MILLET SAMBAR RICE 

  

Course	Breakfast	Prep Time	10 minutes
Cuisine	Indian	Cook Time	20 minutes
Servings	4 people	Total Time	30 minutes

Ingredients : 

• 1 Packet Ragi Vermicelli ( I bought Anil brand) 
• 1 Onion Chopped 
• 1/4 Cup Vegetables Chopped (Carrot, peas, capsicum) 
• 1/2 Tablespoon Cumin Seeds 
• 1/4 Tablespoon Mustard Seeds 
• 1 Tablespoon Urad Dal 
• 1 Green Chilli Chopped 
• 1 Tablespoon Ginger Garlic Chopped 
• 1/4 Teaspoon Turmeric Powder 
• 1/2 Tablespoon Garam Masala Powder 
• Curry Leaves 
• 2 Tablespoon Coconut Oil 
• Salt to taste 

To make Vegetable Ragi Upma Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Soak ragi vermicelli in water for 3-5 minutes 
   
   
   
   
   
   
2. Drain it completely 
   
3. Steam the drained ragi in a steamer for 5 minutes  
   
4. Once cooked, remove from the steamer 
   
5. Add salt and mix well with your hands without breaking it 
   
6. In a pan, temper mustard, cumin, urad dal and curry leaves in coconut oil 
   
7. Add chopped ginger, garlic and green chilli, and saute for a minute 
   
8. Add finely chopped onion and roast until soft 
   
9. Add the vegetables and cook on the medium flame 
   
10. Add salt required for the vegetables 
    
11. Add turmeric powder and garam masala powder and mix well 
    
12. Reduce the flame, and add the cooked ragi to the vegetables 
    
13. Mix gently 
    
14.  Serve hot 
    

Note: If you want to add grated coconut, just before you remove from heat add coconut and mix well !!