Karnataka · Main course
How to Cook Barnyard Millet (Udalu)
ಊದಲು · Udalu · Oodalu (ఊదలు) · Kuthiraivali · Sanwa · Samak Rice · Barnyard Millet Rice
Barnyard millet, called udalu in Kannada, oodalu in Telugu, kuthiraivali in Tamil and sanwa or samak in Hindi, cooks into small, tender grains that can accompany a meal in place of rice. Rinse, briefly soak and drain the millet before simmering with fresh water. Rest it covered before fluffing; the FAQ also explains how to turn this plain cooked batch into upma.
- vegetarian
- vegan
- gluten-free
Ingredients
- 180 g (approximately 1 cup)Barnyard millet / udalu Organic Mandya
- 500 ml (approximately 2 cups)WaterFresh cooking water; soaking water additional.
- 3 g (approximately 1/2 tsp)Fine saltOptional.
Method
Rinse grain
Rinse udalu in a fine sieve for 1 minute.
⏱ 1 minSoak grain
Soak in extra room-temperature water for 20 minutes.
⏱ 20 minDrain grain
Drain the soaked millet thoroughly.
Boil water
Bring fresh cooking water and salt to a boil over medium heat, about 4 minutes.
⏱ 4 minCook udalu
Simmer the millet covered over low heat for 12–15 minutes, until tender and the water is absorbed.
⏱ 15 minRest grain
Rest the covered pan off the heat for 10 minutes.
⏱ 10 minFluff millet
Loosen gently with a fork before portioning.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Keep the simmer low and the lid close-fitting.
- Water is measured fresh after draining the soak.
Serving
Serve as a grain accompaniment or fold into a tempering.
Storage
Refrigerate within 1 hour and use within 24 hours.
Variations
- Fold into the upma tempering described in the FAQ.
- Add 125 ml (1/2 cup) water for a softer porridge-like grain.
Nutrition per serving
| Energy | 210 kcal |
|---|---|
| Protein | 6.0 g |
| Carbohydrates | 40.8 g |
| Fat | 2.4 g |
| Fibre | 4.8 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
How much water does udalu need?
Start with 500 ml fresh water for 180 g dry barnyard millet after the short soak and thorough draining. This is approximately two cups water for one cup grain. Adjust modestly for your packet and cookware after checking the first cooked batch.
How can I turn cooked udalu into upma?
Fry 2 g (half a teaspoon) mustard, 75 g (half a cup) onion and one chopped chilli in 15 ml (one tablespoon) oil for five minutes. Fold in the cooked udalu with 10 ml (two teaspoons) lemon juice and serve warm.
Can I cook barnyard millet without soaking?
You can, but the cooking time and water requirement may increase. This guide uses a short soak to make its starting condition clear. If cooking unsoaked grain, keep extra hot water available and judge when the grains become tender rather than stopping at the listed time.
Why does my barnyard millet become mushy?
Excess water or extended cooking can break down the small grains. Use a close-fitting lid, keep the simmer gentle and avoid repeated stirring. A covered rest lets moisture settle; if the same millet remains too soft, reduce water slightly in the next batch.
Can udalu replace rice in curd rice?
Cooked udalu can be used for a curd-rice-style dish, but cool it before adding curd. A slightly softer cooked batch mixes more smoothly than very dry grains. Follow the separate millet curd rice method for seasoning and storage rather than leaving the dairy mixture out.
Photo: Organic Mandya · © Organic Mandya
