Raw mango jowar khichdi is a deliciously healthy, and nutritious dish that you can serve for breakfast, lunch, and dinner.
This recipe needs pre-preparation, but the procedure to make jowar ki khichdi is very simple and easy.
Ingredients
- 3/4 cup jowar
- 1/4 tsp oil
- 2 cup water
- Salt according to taste
Procedure to cook jowar
- wash and soak jowar in sufficient water for 10 to 12 hours. Soaking is important because it lowers antinutrients, helps to blend them smoothly, and increases health benefits.
- Before cooking, wash again, put jowar in a pressure cooker, add 2 cups of water, sprinkle oil, add salt, close the lid and pressure cook, after one whistle, lower the flame and cook Jowar for 8 to 10 whistles. Switch off the flame.
- When pressure settles down, open the lid, and check the jowar grains, it should be soft; if it is still hard, cook it again for some more time.
- After cooking, if some extra water is left, transfer the cooked jowar to a colander and discard the extra water. Let jowar cool.
Ingredients to make mango masala
- 1 small raw totapuri mango (cut into small cubes)
- ½ cup grated fresh coconut
- 3 dried red chili ( broken into pieces )
- 1 green chili
- ½” piece of ginger
- ½ tsp sugar
- 2 tbsp oil
Procedure to make masala
- Without adding water, grind these ingredients to a coarse paste.
Ingredients required for tempering mango jowar khichdi
- 1 tsp chana dal
- 1 tsp urad dal
- ½ tsp mustard seeds
- 1 tsp sesame seeds
- 1 pinch asafetida
- 1 pinch turmeric powder
- 1 dried red chili
- 1 green chili
- 8 to 10 curry leaves
- ½ cup peanuts
- Fresh coriander leaves for garnishing
- Salt according to taste
Procedure to combine mango masala and jowar
- In a pan, heat oil and add mustard seeds and sesame seeds; as seeds crackle, add chana dal and urad dal, and saute until color changes to golden,
- Add peanuts, and on low flame, saute peanuts till color changes.
- Now add curry leaves, green chili, dried red chili, turmeric powder, and asafetida, and saute for a few seconds.
- Now add grounded masala, and saute for 3 to 4 minutes on medium to low heat.
- The mixture thickens and comes together; season with salt, mix well, and switch off the flame.
- Now add cooked jowar to this spice paste and mix gently.
- Garnish mango jowar khichdi with fresh coriander leaves.
- Raw mango jowar khichdi is ready to serve.
Serving idea
- Serve jowar ki khichdi along with raita, achar, and papad
