Tangy Mango rice/ Maavinakaayi Chitranna


You know the heat of the Indian summer is around the corner, when you see neem leaves, and green mangoes in the market. Mavinakaya chitranna is a  standard fix for the festival of Ugadi, the beginning of the Hindu calender. Ugadi to me always stands for Mavinakayi chitranna, Obattu, Obatt-saaru and ofcourse the quintessential bevu bella! An afternoon siesta after this fulfilling lunch and Ugadi is complete 🙂

There are two variations, one the way my mom makes it and the other one the way my MIL makes it. I prepared it the way mom makes it both having more or less the same ingredients.

Ingredients

For the paste:

Unripe green mango – half, cut into small pieces

3 table spoons of shredded coconut

1 teaspoon mustard seeds

1/2 teaspoon turmeric

A pinch of asafoetida

Using as little water as possible grind the above ingredients to a fine paste.

For the tempering,

2 table spoons of cooking oil

1 teaspoon mustard seeds

1 teaspoon urad dal

1 teaspoon chana dal

Handful of peanuts

4-5 curry leaves

2 cups of cooked rice, cooled.

The proportion of rice to water should be 1:2. Use 1 and half if you are using Basmati rice. I find cooking the rice using an electric rice cooker the best way to get the grains to remain separated.

Heat the oil in  a pan, once hot enough add the mustard seeds till they splutter. Next add the peanuts. Once they start changing color slightly, add both the dals. Once they turn golden brown, add turmeric and curry leaves. Then add the ground paste. Saute this until the paste starts leaving oil on the sides of the pan.

Add the cooled rice and salt to the pan and mix gently.

Variations :

1) If it is not the season for mangoes, you can use a lemon-sized ball of tamarind.

2) Use one clove of garlic instead of asafoetida.

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