Millet is the buzz word these days. Millet cafes, millet bars, ready to cook breakfast mixes are the talk of the town. Millets are no novelty for us south Indians, finger millet, little millet, fox tail and pearl millet are used in most house holds to make rotti, anna, or ragi mudde etc. However, millets could be used to prepare south Indian breakfast dishes such dosa, idli, upma without compromising on taste and texture.
I have been an ardent user of millets in my kitchen and keep thinking about ways to use them in daily cooking and here is an attempt at preparing avare kalu uppittu using fox tail millet semolina.
Though hyacinth bean (avare kalu) upma is generally prepared with wheat semolina or rice semolina, fox tail millet semolina was no less in terms of taste, aroma, texture and appeal.
  • Difficulty - easy
  • Preparation time - 15 minutes
  • Cooking time 20 - 30 minutes
(The quantity indicated here will be enough for 4)
*1cup is 200ml
  • Foxtail millet semolina - 3/4 cup
  • Shelled avare kai/hyacinth bean - 3/4 cup
  • Grated coconut - 1/2 cup
  • Asafoetida - 1 generous pinch
  • Turmeric powder - 1 pinch optional
  • Cumin - 1/2 spoon
  • Pepper corns - 1/2 spoon
  • Green chilli - 2 -3
  • Curry leaves - 2 sprigs
  • Coriander - few sprigs
  • Salt - to taste
  • Edible oil - 2 spoons for seasoning
  • Mustard seeds - 1 spoon
  • Cashew - optional
Cook shelled beans with cumin and pepper and enough water (could pressure cook also)

In a wok heat oil, add mustard seeds and let it splutter, add curry leaves, chopped green chilly, and chopped coriander, saute for a minute
Add semolina and roast till aromatic and keep aside

Add salt grated coconut, asafoetida and turmeric to cooked bean, check for water/stock volume which should be approximately 3 times the volume of semolina and bring to boil under low fire.

Add roasted semolina little by little, stirring continuously. Cook semolina in the stock for 5 minutes. Cover with a lid while cooking.

Mix lightly with a spoon and serve hot with ghee/ chutney pudi/ coconut chutney
Hyacinth bean/avare kalu is a seasonal vegetable. Substitute it with fresh peas/ capsicum during off season
If you feel more water is required while cooking semolina, add hot water.
Add roasted cashew, fresh coconut gratins and chopped coriander for garnish
Fox tail semolina is available in stores. If not make your own semolina using dry grinder option of your mixer/grinder. Separate fine powder using a sieve. Use millet flour for dosa/rotti etc