Navane Uppitti

Navane or foxtail millet is one of those hardy drought resistant grain that could not survive the deluge of green revolution. With every upside new technology ushers in, there will be a few downsides too. Like wise during the past few decades the green revolution and modernization, commercialization of agriculture has lead to decrease in the cultivation and  consumption of millet. I believe there is no policy support for millet, no minimum support price, nor does PDS distribute it as a part of their monthly quota, or for that matter research support like that of wheat or rice.  Populist governments promise rice for a rupee but not millet. 'Ragi for a rupee' sounds weird indeed. It will never fly politically.They say about Griffin's paradox in our Economics text books, unfortunately millet fall into that category.

There is a silver lining though. These days with increasing population of diabetic people, alternates to refined carbohydrates like polished rice - Ragi, millet etc are again finding a place on our tables. So what do I do when I see an attractively packaged, organically grown box of millet in our local Patel bros super market? I pick it off the shelf and put it into my shopping cart :)

There it goes. Buying the packet was one thing but then converting it into a dish that the picky family eats is another thing. So I threw in a whole lot of vegetables to make it look appetizing and colorful. The dish did fly and now it is something we eat once in a while. This dish is pretty hardy. So good to have it on the we head out to museums and long walks.

We will need,

Peanut oil 3 tbsp
Mustard seeds 1/4 tsp
Hing a dash
Ginger grated 1/4 tsp
Green chillies 5-10 adjust according to taste
Mixed vegetables diced 1 cup
Dill leaves chopped 1/2 cup
Navane/ foxtail millet 3/4 cup


Salt and lemon juice to taste
Ghee optional

Method:
  • Heat oil in a Kadai. Throw in mustard seeds and hing. Once the mustard seed crackle, throw in the ginger. Saute for a few brief second.
  • Throw in the green chillies and vegetable saute till they loose their crunch.
  • Now add 1.5 cups of water. Once the water boils, add salt lemon juice and dill leaves. The  water should taste salty enough at this point.
  • Add the millet, cover and simmer. Cook till the millet are tender. 
  • Remove from heat and allow it to cool a bit. Fluff it using a fork once it is cool enough to handle.
  • Add ghee on top if using.

7 comments:

Sudhir R said...

A staple grain in Bellary, I love Navane, be it UPma or just cooked like plain rice, goes well with Mutton Shorba.

Sunitha Arun said...

Hi, recently started using millets, loving the taste. Was searching for kannada blog, happy I got this blog

Kannada Cuisine said...

Thanks Sunitha Arun

Shankar Mendon said...

I am located at Mumbai. Where we can find navane

Kannada Cuisine said...

Hi Shankar,

Navane is called Foxtail millet. It is probably called "Kang" in Marathi. Look around local food stores and you might be able to find some.

Cheers,
Kannadacuisine

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