BM #134 Week 2 Day 2 - 

Here is another simple and easily adaptable recipe. My aim is to make sure we don't miss rice in our everyday meals.

I have adapted the traditional Mango Pulihora recipe using foxtail millet instead of rice and it was just as delightful.

Ingredients - 

Foxtail Millet 1 cup
Mango, grated 1/2 cup
Turmeric  1/4 tsp
Green chillies 4-5 nos 
Coriander leaves for garnish
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1 tsp, Methi Seeds 1/4 tsp, Dried Red Chili 1-2, Curry Leaves few, Peanuts handful)


Method Of Preparation -

Wash and soak the millet for 4 hours. Wash again and drain. Add 2 cups of water to the millet and pressure cook until 2 whistles or in the Instant Pot for 5 minutes.

Allow the pressure cooker/Instant Pot to cool, spread the cooked millet on a wide platter, fluff it with a fork and set aside.

In a wide pan, add oil and the rest of the seasoning. After the mustard seeds pop, the dals are golden brown and the peanuts are fried well, reduce heat.

Sprinkle salt, turmeric, green chilies (either slit or crushed) and the grated raw mango.

Stir well until the mango is well mixed with the spices. Transfer the cooked millet set aside and gently toss so everything is evenly mixed. Remove from heat. Cover for a few minutes for the flavors to blend in.

Garnish with chopped coriander leaves  and serve.

BMLogo

Preparation Time 30 minutes
Serves 3-4
Posted by Harini R on Wednesday, May 11, 2022

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