Mango season is here! Celebrated the arrival of mango season with Mango Chitranna, a classic Karnataka recipe. I used raw Totapuri mango to prepare this tangy rice.
About Little Millet
Little Millet is high in healthy fats in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It also has the smallest grains, so cooks faster than the other millets.
Little Millet is also called Same (in Kannada), Samai (in Tamil), Samalu (in Telugu) and Kutki (in Hindi)
Ingredients
- 4 cups Little Millet Cooked Rice
- 1 cup Chopped Onions
- 1/2 cup Grated Raw Mango Totapuri with skin
- 2-3 nos Finely chopped green chillies
- 10 nos Curry Leaves
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1/4 cup Ground Nut
- 2 tsp Turmeric powder
- 2 tsp Ghee/Oil
- 1/4 cups Finely chopped Coriander Leaves
- 1 tsp Salt as per taste
Servings: persons
Instructions
- Chop & grate vegetables. Grate the mango along with skin. Totapuri mango skin is tasty. If you are using any other variety of mango and if the skin is bitter then peel the skin and then grate.
- Cook 1 cup of Little Millet rice with 2 cups of water in a pressure cooker. 1 whistle in medium flame and 1 whistle in low flame. Remove from flame after the second whistle. Dont let the steam out. Let the rice cook in its own steam for 10 minutes. Cool the rice so that the cooked rice remains grainy.
- Heat oil in a pan and add mustard seeds. Once the mustard seeds are cracked add urad dal, Ground Nuts, Curry leaves and Green Chillies.
- When the nuts are sufficiently fried add chopped Onions and fry till it starts to lose color. Let the Onions have a bit of crunch.
- Add turmeric powder and mix well.
- Add grated mango and fry for 2 minutes at low flame. Add Salt to taste.
- Add the cooked Little Millet rice and mix thoroughly.
- Garnish with chopped Coriander and serve hot with some chutney.
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