Maavinakayi Chitranna – Raw Mango Rice

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.


Maavinakayi Chitranna - Raw Mango rice
 
Prep Time
Cook Time
Total Time
 
The key to this dish is the raw mango, which adds a tangy flavour to the rice.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat oil in a heavy bottomed pan and add the mustard seeds.
  2. Once they sputter add the peanuts or cashewnuts at this stage and fry till they turn brown.
  3. Add the curry leaves and fry till they are crisp add the red chilli and the asafotida and fry for a few seconds more.
  4. Add the grated mango, turmeric powder, green chilli, and salt and fry for 3-4 mins.
  5. Add the cooked rice at this stage and mix well.
  6. Add the grated coconut and the clarified butter and mix well.
  7. Serve hot with raita or papadum
Notes
If the raw mangoes are not sour enough, then a tspn of lime juice can be added to the rice in the end.

 

Nandita Nataraj

Nandita was born, bred and spread in India, but right now lives in Tanzania where her quest for simple and exotic pleasures of food led to the creation of the blog Paaka-Shaale. She believes that food is not just a means to feed a body. But it is also meant to appeal the mind and satiate the soul.

More Posts - Website - Facebook

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: