Tuesday, March 16, 2010

Mavinakayi Chitranna / Green Mango Rice

Most of the households in karnataka celebrate the new year that comes in March as per Indian calendar with giving 'Bevu bella' meaning neem leaves and jaggery. It stands for the significance of life is full of happy and bitter moments. This is how New Year is celebrated by getting ready to embrace the new year's challenges.

Coming to the food part, typically all the houses have Obbattu (Puran Poli), Mavinakayi Chitranna and the rest usual festival food. Here is the Mango Rice recipe. Select the firm green mangoes for better results.


Ingredients:

Rice - 2 cups (preferably Sona Masoori or similar. You could use  basmati, but don't use long grain rice)
Turmeric - 2 generous pinches
Salt - as per taste
Oil - 6 TBSP
Broken red chillies - 3
Mustard seeds - 1 tsp
Curry leaves - 2 sprigs
Peanuts - 1/3 cup
Green Mango grated - 2 medium or 1 very large


To make the masala paste:

Fenugreek seeds / Methi seeds - 1 - 1 1/2 tsp
Red Chillies - 10 or more (This was not hot, but enough to give you taste and kids could eat it too)
Coconut grated - 1/2 cup
Hing/Asafoetida - 1/2 tsp
Turmeric - a big pinch
Amchoor powder/Dry mango powder - 1/2 tsp (If you are in India and use mango from there, omit this)


Method:
Cook rice in water to which turmeric is added. You could add some salt too. When done but still warm, spread it on a plate and let it come to room temperature. Meanwhile, grate the mangoes and set aside. If you have small pieces which cannot be grated, save it to add to the grinding ingredients. In a skillet, dry roast methi seeds. Set aside and dry roast red chillies. You can do it together, but do it at a very low heat and keep stirring. I prefer to do them separately since methi gets done quickly compared to red chillies. When both are roasted, transfer them to a blender / mixie jar and add coconut, amchoor powder, turmeric, hing and grind without adding water. If the blade is having hard time, add some (not all) grated mango that you have kept aside. Juice from the grated mango is enough to move the blade. When it is nicely ground, take it and place it on the rice you have spread in a plate like a mound. Now, heat oil in another small pan. When hot, add mustard seeds. When they splutter, add the broken chillies, curry leaves and peanuts. Wait till the peanuts are roasted. Now take this hot oil and pour it on the mound of ground masala you have placed on the rice. Add the grated mangoes, salt to taste and mix well. Serve at room temperature. This gets better after couple of hours of making.

Enjoy. Pin It

18 comments:

  1. Happy Ugadi to you too...rice looks great

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  2. Happy Ugadi! Rice looks fantastic!

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  3. this is a new recipe for mango rice to me. should try it sometime :)

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  4. Happy Ugadi Champa. I make Mavinakayi chitranna too, but in a different way. I will keep this variation in mind the next time.

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  5. My Chitti used to make this. I remember the taste. Yours looks good!

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  6. This is completely different from how we prepare...looks gr8

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  7. Yummy yummy rice..Happy Ugadi..

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  8. Happy Ugadi to you and your family...
    BTW, i too am ready with my version of mavinkai chitranna to be posted :)

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  9. Thanks everyone. Yes, it is a different variation that my mom made. I have one more variation that I make too. Will post it next time I make.

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  10. Happy ugadi..rice looks tangy and yumm

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  11. Happy Ugadi Champa. Hege idhira?

    I made something for the bake off..posting it tomorrow.

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  12. Happy Ugadi to you too Champa... love mango chitranna...

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  13. Thanks for visiting us at Collaborative curry and also for letting me about the wonderful event in your space..Glad to join you. Will send the details soon :-)
    Happy Ugadi to you too !

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