Monday, July 31, 2017

Mavinakayi Chitranna - Raw Mango rice

I only knew one way of making mavinakayi chitranna, which is make tadka with mustard, urad dal, chana dal, hing, peanuts green/red chili and turmeric, add grated raw mango, saut√© and mix with cooked rice. But I recently got to know about this recipe (through a Kannada sangha we are involved with), which is slightly different, but definitely more delicious than what I make. The recipe uses methi seeds, which makes it unique. I particularly loved the subtle methi taste + tanginess of raw mango. 

This recipe is from another favorite food blog of mine, which has many authentic Karnataka recipes. 

Make this delicious mavinakayi chitranna for upcoming festival season and enjoy!      



Ingredients
Rice 
Raw Mango - 1
Peanuts
Cilantro for garnishing
Oil - coconut oil preferable

to grind
Coconut - 1/2 cup
Mustard seeds(saasive) - 1 tsp
Green chili -  4 to 8
Fenugreek seeds(menthe) - 1/2 tsp
Cilantro
Jaggery - 1/2 tsp
Tamarind - if required

for tadka
Mustard seeds
Chana dal
Urad dal
Red chili
Curry leaf
Turmeric

Method
Cook rice, 1:2 rice to water consistency. 
Grate raw mango or chop it into small pieces and pulse it in mixie. Save few pieces for grinding(optional) and grate the remaining mango. 
In a small pan roast menthe(fenugreek seeds) in medium heat till it turns red. 
Dry grind it with mustard seeds.
Then add coconut, green chili, jaggery and few of raw mango pieces. Grind everything to a fine paste adding very less water. If the raw mango is not too sour, add tamarind while grinding(optional). 

In a deep pan, make tadka. 
Add oil(preferably coconut oil). Add mustard seeds, hing. After it splutters add chana dal, urad dal, peanuts. Roast in sim till peanuts are well roasted. Add ground masala, turmeric and curry leaves and salt. Saut√© till oil separates, and all the moisture is gone. 



Mix with cooked and cooled rice. Garnish with cilantro. 








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