Mavinakayi chitranna (Raw Mango Rice) a summer special recipe from Karnataka. This is delicious and slightly tangy South Indian preparation of rice made using green mangoes and is especially prepared during the Ugadi festival. A quick tasty recipe which can be served for lunch with some chutney, raita and papad on the side.
The tempering made of mustard seeds, curry leaves and asafoetida (hing) just perks up the taste and makes it absolutely desirable and droolworthy. The looks might be just regular, but one bite and I am sure the flavors are going to linger!
You tube Link:
Recipe link for salad:
Ingredients:
· Ghee/ Oil – 1 tbsp
· Mustard Seeds – 1 tsp
· Dried red chilies – 1-2 (broken)
· Chana Dal – 1.5 tsp
· Urad Dal – 1.5 tsp
· Cashew nuts – 8-10 (optional)
· Peanuts – ½ cup tbsp
· Green chilies – 1-2 (slit)
· Ginger – 1 inch (grated)
· Curry Leaves – 1 Sprig
· Asafoetida/ Hing – ¼ tsp
· Grated raw mango – 2 to 2.5 tbsp
· Grated coconut – 1 tbsp
· Turmeric – ¼ tsp
· Salt
· Rice – 2 cups (leftover or fresh rice should be cooled completely)
· Finely chopped coriander leaves
Method:
· Take a kadai with ghee/oil in it.
· Now add mustard seeds, dried red chillies, urad dal, chana dal, cashew nuts peanuts, roast it till it turns crispy. Let the tempering’s splutter on low to medium flame.
· Now add green chillies, ginger, curry leaves and hing. Add grated raw mango, coconut, turmeric and salt. Keep the flame very low.
· Now add the left-over rice or freshly prepared cooled rice and mix it well.
· Cover and cook for 3-4 minutes.
· Finally garnish with finely chopped coriander leaves and serve hot with curd, pickle and salad.
*** Increase or decrease the quantity of the grated raw mango according to the sourness of mango.