The key to this dish is the raw mango, which adds a tangy flavour to the rice.
By Nandita Nataraj
This time I am bringing to you a very simple yet authentic south indian dish. It is called as Maavina kayi (raw mango) chitranna (rice) in kannada language. There are two reasons for me posting this recipe. One: Since the festival of Dassehra is on, I thought it would be apt for me to post this rice dish which is mostly prepared during festivities and weddings. The second reason being, it is the summer in Tanzania and there is fresh produce of mangoes everywhere. So I just couldn’t think of a better way to welcome the king of fruits.
This is a very simple recipe which involves very few ingredients. The key to this dish is the raw mango which adds a tangy flavour to the rice. This tang is beautifully balanced by the fragrant seasonings of chillies, curry leaves and a good amount of peanuts or cashew nuts.
- Cooked basmati rice- 2 cups
- Raw mango- 1 med or 2 small, peeled and grated
- Salt to taste
- Oil- 2tbsp
- Clarified butter- 1 tbsp
- Peanuts or cashew nuts or both- 3tbsp
- Green chilli- 1-2, chopped fine
- Dried Red chilli- 1,
- Asafotida- A big pinch
- Curry leaves- 10
- Turmeric- ¼tsp
- Grated fresh coconut- 3tbsp
- Mustard seeds- ½tsp
- Heat oil in a heavy bottomed pan and add the mustard seeds.
- Once they sputter add the peanuts or cashewnuts at this stage and fry till they turn brown.
- Add the curry leaves and fry till they are crisp add the red chilli and the asafotida and fry for a few seconds more.
- Add the grated mango, turmeric powder, green chilli, and salt and fry for 3-4 mins.
- Add the cooked rice at this stage and mix well.
- Add the grated coconut and the clarified butter and mix well.
- Serve hot with raita or papadum