FOR THE MANGO PASTE
|1/4 cup Raw mango|
|1 Green chilly|
|1/2" piece Ginger|
|1 tbsp Gingelly oil|
|1 tsp Mustard|
|1 tsp Bengal gram dal|
|1/4 tsp Turmeric powder|
|1/4 tsp Asafoetida|
|1 tbsp Peanuts|
|few Curry leaves|
|2 Red chillies|
|To taste Salt|
|FOR MAVINKAI SAMAI CHITRANNA|
|1/2 cup Samai/ Little millet|
We can incorporate the healthy little millet in a one-pot meal regularly. In this recipe, I will show you how to make maavinkai samai chitranna.
For the third day of Blogging marathon with grains, I have yet another millet recipe. C if for chitranna. This is a very common dish in Karnataka. Generally, chitranna refers to lemon rice. But we can make many varieties of chitranna. My daughter loves the maavinkkai chitranna or maanga saadam that I usually make. We can make sabasige chitranna too or the dill flavoured rice. Since the mangoes are in season I chose to make the maavinkai chitranna. As I am cooking millet recipes, this post is to show you all as to how to cook Maavinkai samai chitranna easily.
Cooking with millets is actually as simple as cooking with rice. We can make almost make all types of south Indian rice varieties with the millets. Today I have cooked maavinkai chitranna with samai. Samai is called as the little millet. When we are cooking for pulao or mixed rice, we want the grains to be separate and not mushy, So the universal rule which I follow across all millets are cooked the grains in the ratio of 1:2 that is 1 part of grain to 2 parts of water. If we want to cook for Pongal or kichadi we can go up to 4 parts of water too.
One thumb rule to follow before cooking any kind of millet would be to wash it thoroughly 3 to 4 times. Wash and rinse thoroughly and use. It can be cooked in an open pot or can be cooked in a pressure cooker. However you are cooking, transfer it to different serving bowl once you have cooked it, else it will tend to clump up if left in the same vessel.
I have cooked samai or little millet in two others ways
The other recipes in the A-z series for the pulav fest are
Quinoa Avarekaalu pulav
Quick kodo millet Brinji
FOR THE MANGO PASTE
Grind the raw mango, coconut, green chilly and ginger together with a minimum amount of water into a smooth paste
Add 1 cup of water to 1/2 cup of washed millet and cook in pressure cooker up to 3 whistles. Let it cool completely
Heat oil in a pan, add mustard seeds. Once they splutter add the bengal gram dal and peanuts. Saute for 1 minute. Now add the turmeric powder and asafoetida, red chillies and curry leaves and saute for another minute
Now add the ground paste and saute till the raw flavour goes off and the moisture is removed. Switch off the fire and let it cool.
Now add the cooked millet to this cooked mango masala paste and mix well. Adjust the salt if necessary. Serve with appalam.
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