Upvas
Upvas Moraiyo (Sawa Millet)
What it is
Moraiyo, also known as Sawa Millet or Barnyard Millet, is a small, round grain often used in Indian fasting dishes. It has a mild, slightly nutty flavor and a tender texture when cooked. This grain is a staple for those observing religious fasts, providing a wholesome and satisfying alternative to regular grains. It is naturally free from common allergens and is a good source of carbohydrates for energy.
How people cook with it
Moraiyo is a versatile grain that can be prepared in both sweet and savory ways. It is particularly popular during religious observances when certain grains are restricted.
- Savory upma
- Sweet kheer
- Pulao base
- Porridge
To prepare moraiyo, it is typically rinsed thoroughly under running water. It can then be cooked similarly to rice or quinoa. For a savory dish like upma, it is often sautéed with spices and vegetables before water is added to simmer until tender. For a sweet preparation like kheer, it is cooked with milk, sugar, and cardamom until creamy. The grain absorbs liquid well, becoming soft and slightly sticky when fully cooked, making it suitable for various culinary applications.
How it differs from similar foods
Compared to other millets like foxtail or proso, moraiyo has a smaller grain size and a softer texture when cooked. Its mild flavor makes it adaptable to a wide range of seasonings, from delicate spices to more robust ones, and it readily absorbs the tastes of the liquids it is cooked in.
How to keep the rest
Store any unused portion of moraiyo in an airtight container in a cool, dry place away from direct sunlight. This helps to maintain its freshness and prevent it from absorbing moisture or odors from the environment. Proper storage ensures the grain remains suitable for future use.