MANGO RICE|MAVINAKAYI CHITRANNA

Mango Rice
Mango Rice

Happy Ugadi to all my readers! Ugadi is the beginning of a new year for all the Kannada speaking people. It comes in March or April. Usually on the Ugadi day, we take head bath, eat “bevu-bella” (Neem and Jaggery) and eat traditional food. On the menu invariably we have Mango rice OR Mavinakayi chitranna and Obbattu or Holige to name a few. This is when the season of mangoes start with new leaves in the trees and birds and animals becoming active with new families to grow. So lets make Mango Rice|Mavinakayi Chitranna today!

Mango rice is easy to make and is quite tasty. Mango rice is made using raw mango. Raw mangoes are sour and so are rich in Vitamin C and antioxidants. I usually use “Ginimoothi Mavinakayi” or “Totapuri” mango which is readily available in Bangalore. The rice involves a simple seasoning. There is another method where a masala is made by grinding coconut and the mangoes which is also delicious. This time I am sharing the simple version with you. You can also make mango chutney, Mango juice or aam panna or use it in salads. Since it is a seasonal fruit use it when it is available in plenty.

HOW TO MAKE MANGO RICE – MAVINAKAYI CHITRANNA

PREP TIME: 15 MINS; COOK TIME: 10 MINS;

AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 2 Cups Sona Masuri rice
  • 1 Medium Totapuri Mango grated
  • 1 Tsp. Mustard seeds
  • ½ Tsp. Turmeric powder
  • 2-3 Green chilies
  • 1 Tsp. Bengal gram dal
  • 1 Tsp. Urad dal
  • 1 Tbsp. Peanuts
  • 2 Tbsp. Groundnut oil
  • 1 sprig Curry leaves
  • Coriander leaves
  • 1 Tsp. Sugar
  • Salt
Mango Rice seasoning
Mango Rice seasoning

METHOD:

  1. Cook rice and spread it on a plate so that it’s not sticking to each other.
  2. Remove the green skin on the mango and grate it finely.
  3. Cut the green chilies and coriander.
  4. In a pan put groundnut oil and when it heats up add the peanut and fry it till it is brown.
  5. Add the dals and mustard. Fry the dals and after the mustard splutters add the green chilies, curry leaves, turmeric and grated mango.
  6. Add salt to taste and sugar. Mix well.
  7. To this mixture add the rice mix well and turn off the heat. Finally add the coriander. Adjust the amount of salt and sugar as necessary.
  8. Serve it with curd, raita or papad.

Note: If the mangoes are too sour decrease the quantity of grated mango that you add to the rice. Add coconut gratings to lessen the sourness in the rice. You can also add Cashews as garnishing.

 

 

 

 

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