Little Millet Recipe – Raw Mango & Veggie Summer Meal

Last Updated on 2 months by Neha Deshmukh

Little Millet Recipe – Raw Mango & Veggie Summer Meal

Hey everyone! If you’re anything like me, you’re always on the lookout for meals that are both healthy and refreshing, especially when the summer heat kicks in. This little millet recipe with raw mango and veggies is exactly that – a complete, cooling meal that’s surprisingly easy to whip up. I first made this when I was trying to incorporate more millets into our diet, and it quickly became a family favorite!

Why You’ll Love This Recipe

This isn’t just another millet recipe. It’s a vibrant, flavorful dish that’s perfect for a light lunch or dinner. It’s packed with nutrients, naturally gluten-free, and the combination of sweet mango, crunchy veggies, and a tangy yogurt base is just chef’s kiss. Plus, it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to make this delicious little millet meal:

• ½ cup Little millet
• ¾ cup Curd/plain yogurt
• ¼ cup Milk
• 2 tbsp Carrot, finely chopped
• 1 tbsp Raw mango, finely chopped
• 2 tsp Capsicum, finely chopped
• Salt to taste
• 1 tsp Oil
• 1 tsp Mustard seeds
• 1 Green chilli, chopped
• 1 inch Ginger, grated
• Few Curry leaves
• 1 tbsp Coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Little Millet: A nutritional powerhouse! More on that below.
• Curd/Yogurt: I prefer using thick, creamy curd for this recipe. You can use Greek yogurt too, but you might want to add a splash of water to adjust the consistency. Regional variations are huge here – in some parts of India, dahi is preferred, while others use yogurt.
• Raw Mango: This is where the magic happens! Make sure your mango is slightly tart, not overly sweet. It adds a lovely tanginess that balances the richness of the yogurt.
• Unique Spice Blend: Mustard Seed Tempering: Don’t skip this! The mustard seed tempering (or tadka) is what gives this dish its signature flavor. It’s a simple step, but it makes a world of difference.

Little Millet: A Nutritional Powerhouse

Little millet, also known as kutki, is an ancient grain that’s been a staple in Indian diets for centuries. It’s incredibly nutritious, packed with fiber, protein, and essential minerals like iron and magnesium. It’s also easy to digest, making it a great choice for everyone.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the little millet a good rinse. Then, pressure cook it with 1 cup of water until it’s soft and slightly mushy. (About 2-3 whistles in my pressure cooker!). Alternatively, you can cook it covered in a pan with the same amount of water until it reaches the same consistency.
2. Once the millet is cooked, it’s time to get mixing! Add the hot millet to a bowl and mix it well with the milk and mash it a bit. Let it cool down completely before adding the yogurt and salt. Gently mix everything together – we don’t want to break down the millet too much.
3. Now for the fun part – the tempering! Heat the oil in a small pan. Once it’s hot, add the mustard seeds and let them splutter. Then, add the chopped green chilies, grated ginger, and curry leaves. Sauté for about 20 seconds until fragrant. Add the chopped carrots and capsicum and sauté for another 20 seconds.
4. Pour the tempering over the millet mixture and combine well. Finally, fold in the chopped raw mango and garnish with fresh coriander leaves.
5. And that’s it! Serve chilled and enjoy.

Expert Tips

• Don’t overcook the millet: You want it soft, but not mushy.
• Cool completely: Adding yogurt to hot millet can sometimes cause it to curdle.
• Adjust salt to taste: Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the curd/yogurt for a plant-based yogurt alternative like coconut or almond yogurt.
• Spice it up: Add a pinch of red chili powder to the tempering for an extra kick. My friend, Priya, loves adding a dash of asafoetida (hing) too!
• Add more veggies: Feel free to add other veggies like peas, beans, or cucumber.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Spice Level Adjustment

If you’re not a fan of spice, you can reduce the amount of green chili or omit it altogether.

Summer Cooling Adaptations

For an extra cooling effect, add a pinch of roasted cumin powder or a few drops of rose water.

Serving Suggestions

This little millet recipe is a complete meal in itself! You don’t really need any side dishes. But if you’re feeling fancy, you can serve it with a side of papadums or a simple salad.

Storage Instructions

You can store leftovers in an airtight container in the refrigerator for up to 2 days.

FAQs

What is little millet and where can I find it?

Little millet is a small, round grain that’s gaining popularity as a healthy alternative to rice and wheat. You can find it at most health food stores, online retailers, and increasingly, in regular supermarkets.

Can I use a different type of yogurt in this recipe?

Yes, you can! Greek yogurt works well, but you might need to add a little water to thin it out. You can also use flavored yogurt, but keep in mind that it will affect the overall taste of the dish.

Can I skip the tempering step if I’m short on time?

While the tempering adds a lot of flavor, you can skip it if you’re really short on time. The dish will still be delicious, just a little less flavorful.

How can I adjust the sweetness of this dish?

The sweetness comes from the raw mango. If your mango is very tart, you can add a tiny bit of jaggery or honey to balance it out.

Is this recipe suitable for babies and young children?

Yes, it is! Just make sure the millet is cooked very soft and the pieces of vegetables are small enough for your little one to manage.

Can I make this recipe ahead of time?

Yes, you can! You can cook the millet and prepare the tempering ahead of time. Just store them separately and combine everything when you’re ready to serve.