Friday, April 29, 2016

Barnyard millet Raw Mango Rice

Barnyard millet Raw Mango Rice
Barnyard millet Raw Mango Rice

Ingredients (for 2 persons):
  1. Barnyard millet – 1 cup (150 grams)
  2. Water – 2 1/4 cups
  3. Raw mango – 1 (150 grams grated)
  4. Mustard seeds - 1/4 teaspoon
  5. Urad dal - 1/2 teaspoon
  6. Bengal gram (Channa dal) – 1 teaspoon
  7. Ground nut - 2 teaspoons
  8. Dry red chilly - 1
  9. Asafoetida - 1 pinch
  10. Turmeric powder - 1 pinch
  11. Curry leaves – 2 springs
  12. Coriander (Cilantro) leaves – little quantity (chopped)
  13. Rock salt – as per taste

Method:
  1. Soak Barnyard millet 30 minutes before cooking. Pressure cook the millet with water and little bit of salt. Reduce the flame after first whistle and wait for 8 more minutes. Once the pressure is gone, open the lid 10 minutes later. Transfer the rice to a wide plate and let it cool for 5 minutes. Keep this aside. The rice should not be mushy.
  2. Grate Raw mango and keep it ready. I grated the mango with peel and it was good. Keep all other ingredients ready near the stove.
  3. In a pan, first dry roast the Groundnuts and keep them aside. Then add the Bengal gram and roast till it turns golden colour. Add Mustard seeds & Urad dal immediately. When it splutters, add Dry red chilly (break it into 2 pieces).  Add a pinch of Asafoetida powder and transfer the grated Raw mango to the pan. Add turmeric powder as well and saute all the ingredients well. If the items stick to the bottom of the pan, then sprinkle some water and saute again. If required cover the pan with lid and let the Raw mango get cooked thoroughly. When it is fully cooked, it will become mushy. Turn-off the stove at this stage.
  4. Add the Barnyard millet rice to this mixture and stir. Add Curry leaves, Coriander leaves, Roasted Groundnuts and Rock salt and mix all the ingredients well. Now the oil free Raw Mango rice is ready to eat.
Note:
  • I have learnt this recipe from a website. Based on Life Natural concepts, I have tried the same recipe without oil and also I have used millets instead of polished white rice. I did not find any difference in taste without oil. 
  • You may also try with any other millets like Kodo, Foxtail and Little millet with the same recipe.

4 comments :

  1. Replies
    1. Thanks for the comment. If you try this, please let us know how it turns out :-).

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  2. One problem with millets is that it becomes hard after cooling. It doesn't stay soft like white rice. Adding more water only makes the millets mushy. Please advice.

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    Replies
    1. True, thats the nature of millets. Any millet food should be eaten fresh and hot. Not only millet any cooked food should be consumed as early as possible, otherwise the tamasik guna (negative energy) will spread more.

      When you make variety rice like this, make it a point to serve fresh and hot. Once your family get used to the taste of millets, then replace white rice in your regular meals i.e. white rice with sambhar/curry/gravy. In such cases, even if you consume a little late and millet is not soft, you can add some extra sambhar/curry/gravy mix it with millet well and it will get soaked and soften. It will be tasty too. If it is not practical for you do this at the time of eating or it will take time to eat after cooking, cook the millets separately as usual, let it cool a little and while it is soft mix with your sambhar/curry/gravy, again add more sambhar/curry/gravy and leave it. This is how most millet hotels like http://www.premsgraamabhojanam.com/ are serving and that too is tasty.

      Try this and let us know your experience.
      Thanks for the comment.

      May all beings be happy.

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