Skip to main content

Mavinkayi Chitranna / Raw Green Mango Rice

Mavinkayi Chitranna
Rice delicacies are probably the most convenient for me to cook. South Indian traditional recipes like Chitranna, Bisibele Bhaath, Puliyogare are always a hit at my place. How about the Karnataka special Mavinkayi (Raw Green Mango) Chitranna?
This fruity rice with crunchy peanuts and cashews is one of my go to meals on a busy weekday. Hope you all like it.

Ingredients:
Basmati Rice - 1 cup
Green Raw Mango (grated) - about 2 cups
Raw Peanuts/Groundnuts - 1/4 cup
Cashews/Kaju - 1/4 cup
Chana Dal/Split Chickpeas/Split Bengal Gram - 2 tsp
Urad Dal/Split Black Gram - 1 tsp
Mustard Seeds - 1 tsp
Methi/Fenugreek Seeds - 1/4 tsp
Asafoetida/Hing - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Curry Leaves/Kadipata - 6 or 8
Green Chilies - 2 or 3
Oil - 4 tbsp
Salt

 How to cook South Indian Mango Rice:
  • Wash Basmati rice well, about 4 - 5 times. Drain all the water. Pressure cook washed rice, 1/2 tbsp oil, 1 1/2 cups water and little salt. Make sure that rice is not mushy or overcooked. When rice slightly cools down, gently fluff the rice with a fork so that the grains are separated. Set it aside.
Chitranna Rice
  • Heat 2 tbsp in a pan. Add peanuts and fry them until peanuts slightly change color and turn aromatic. Set it aside with cooked rice.
  • In the same pan, fry cashew halves until golden brown. Set it aside too.
  • Now in the same pan, add mustard seeds, methi seeds, asafoetida, chana dal and urad dal. Saute for a minute or until the dals turn fragrant. Next, add curry leaves, slit green chilies and turmeric. Saute for few seconds. Next, add grated mango and little salt. Saute until the moisture from mango is evaporated. This masala called as Mavinkaye Gojju can be made ahead and refrigerated.
  • Fresh green mango is my first choice, but frozen raw mango also tastes good.
Mavinkaye Gojju
  • Lastly, add the cooked rice, fried peanuts, fried cashews and 1/2 tbsp oil to the pan and gently stir until the rice is coated well with the mavinkayi gojju. If the mango is not tart enough, sprinkle some lemon juice. 
  • Garnish Mavinkayi Chitranna with raw mango slices or fried cashews. Serve with Papad and yogurt or raita.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more