Jwarichya Kanyancha Upma

Jwarichya Kanyancha Upma

​In the video, there is demonstration of a healthy traditional breakfast made from broken sorghum grains called jowar kanya. How people easily tire of making flatbreads every single day and need an effortless way to include nutritious millets into their diet. Preparing this recipe requires minimal oil, simple temperings, fresh colorful vegetables, and basic kitchen pantry staples. It offers an authentic, light, and digestible traditional Maharashtrian dish suitable for busy weekday mornings.

​Grandmothers in traditional Maharashtrian households often made this wholesome dish on cold rainy mornings using leftover coarse sorghum. The rich aroma of temperings made in pure ghee filled the entire house, instantly pulling everyone straight to the dining table. Kids gathered around the kitchen platform holding their little steel plates, eagerly waiting for their steaming spoonfuls topped with crunchy roasted peanuts. Every single warm bite brings back fond childhood memories of simple family times, cozy kitchens, and timeless home cooking.
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Some Interesting facts about Jwarichya Kanyancha Upma:-

​Sorghum holds an incredible reputation as one of the ancient super-grains of the global agricultural world. This versatile crop naturally retains high amounts of dietary fiber, iron, protein, essential minerals, and vital antioxidants without any gluten. Farmers cultivate this drought-resistant grain efficiently using very little water compared to regular commercial crops like wheat or rice. Ancient traditional Indian food science deeply values sorghum for its comforting digestive properties, steady energy release, and exceptional health benefits.

Jwarichya Kanyancha Upma

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• ​3 tbsp Ghee
• 4 tbsp Peanuts
• 1 tsp Mustard seeds
• ​1 tsp Cumin seeds
• ​1/2 tsp Asafoetida
• 7~8 Garlic cloves and 4~5 Green chilies (crushed)
• Curry leaves (as required)
• 1 small or medium-sized finely chopped Tomato
• ​1/2 Cup Jowar rava
• 1 1/2 Cup Water
• Vegetables (Carrot, Corn, French beans)
• 1/4 tsp Turmeric powder
• ​Salt
• Coriander leaves

Instructions

Step1: Heat ghee in a pressure cooker.
​Step2: Add peanuts and fry them until crisp.
​Step3: Remove  peanuts and add mustard seeds to hot oil.
​Step4: Add cumin seeds, asafoetida, curry leaves, garlic chili paste.
​Step5: Stir for 30 seconds.
​Step6: Add chopped tomato and stir them for 2~3 minutes.
​Step7: Add washed and prepared jowar rava to cooker.
​Step8: Add water, vegetables and close cooker lid.
​Step9: Cook on high heat for one whistle and then cook on medium heat for 3 whistles.
​Step10: Remove lid.
​Step11: Add turmeric powder.
​Step 12:  Add prepared jowar rava mixture.
​Step 13: Add salt.
​Step 14: Mix ingredients well.
​Step 15: Cover cooker with lid.
​Step 16: Steam for 5 minutes.
​Step 17: Add chopped coriander leaves.

 

Notes

• Serve immediately alongside a spoonful of homemade fresh white butter or a cup of hot filter coffee.

 

Recipe Video

Servings

Garnish the hot dish with freshly chopped coriander leaves and a generous sprinkling of fried crunchy peanuts.
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