Mavinakayi Chitranna - Raw Mango rice 2

I’ve already posted a recipe for mavinkayi chitranna(raw mango) which can be found here. Mavinkayi chitranna and lemon rice are very similar, one uses raw mango for sourness and other uses lemon.

I came across another unique way of making mavinkayi chitranna(link given below). A special blend of spices is roasted and ground and added along with mavinkayi. It tasted more like a mix between puliyogare and chitranna. Very tasty. Do try! 

Ingredients

Rice - 2 cups(Sona masoori)

Water - 4 cups 

Mavinkayi(Raw mango) - 1 

 

Masala

Mustard seeds - 1 tsp

Jeera - 1 tsp

Sesame seeds(white) - 1 tsp

Menthe(fenugreek seeds) - 1/4 tsp

Red chili - 6 (original recipe 5- byaadagi + 5 guntur)

Kobri(desiccated coconut) - 1/4 to 1/2 cup

Tadka

Oil - preferably peanut oil

Mustard seeds

Urad dal

Chana dal

Groundnut

Red chili

Curry leaves - 1 stalk

Method

Cook rice with 1:2 water. 

Meanwhile -

• Peel and grate raw mango.
• Dry roast “masala” ingredients(except kobri) in medium flame. After sesame changes color, off the stove. Add desiccated coconut and curry leaves(*chk notes). Roast in the residual heat. Let it cool and coarsely grind in a mixie. 

In a pot, make tadka. Add masala powder(*chk notes). Reduce heat to low. Add grated raw mango. Add salt. Sauté till everything comes together and moisture is gone. 

Mix with cooked rice. Adjust salt if necessary.  

  

Recipe Source - “https://www.youtube.com/watch?v=NIgIyhXYasI”

Notes - 

• I generally avoid putting curry leaf in tadka and prefer grinding it with masala. I think that’s why my rice was more on the brown side than red.
• In the original recipe, you are supposed to off the stove after adding ground powder. Then later it was not clear how she cooked grated raw mango. So I just reduced heat and sautéed raw mango till moisture was gone.