Its Mango season still and here in the Middle East raw
mangoes
are available almost throughout the year but not the crisp and hard ones as we get now. Off season it’s a kind of soggy or half ripe. The reason may be because of freezing them. Yet I get them and enjoy it with a little chilly powder and salt or chutney. And during seasons I have them at home until it vanishes ;) and I even make Kalambo and then Chutney out of this.
Today’s recipe is also about raw mango and its Mango Chitranna or Mavinkayi Chitranna aka Raw Mango Rice. One of my friend here had asked me to post lunch box recipes for kids and as said i have done it JThis is perfect for Lunch Box for kids or elders.
are available almost throughout the year but not the crisp and hard ones as we get now. Off season it’s a kind of soggy or half ripe. The reason may be because of freezing them. Yet I get them and enjoy it with a little chilly powder and salt or chutney. And during seasons I have them at home until it vanishes ;) and I even make Kalambo and then Chutney out of this.
Today’s recipe is also about raw mango and its Mango Chitranna or Mavinkayi Chitranna aka Raw Mango Rice. One of my friend here had asked me to post lunch box recipes for kids and as said i have done it JThis is perfect for Lunch Box for kids or elders.
Chitranna ಚಿತ್ರಾನ್ನ the
name is so different but still no one at home knows why is it called so. My
Hubby calls it Picture rice and that’s because Chitra means Picture: P and one
of my Aunts names is also Chithra
he sometimes calls her Picture Aunty too: P. Ok leaving all
that jokes apart I will post the recipe of the
day. Mavinkayi Chitranna
Ingredients
White Rice 2 cups ( I use Sona Masoori as I even give my little girl and its easy to digest than the basmati, u can use basmati too)
Oil 2 tbsp
Mustard seeds ½ tsp
Peanuts ½ cup
Green Chillies – 5 ( I used 5 as they were not much spicy u can adjust as per your spice) * refer notes
Curry leaves few
Turmeric powder ¼ th tsp
Salt to taste
Finely chopped raw Mango – ½ cup * refer notes
For garnishing
Grated Mango 1 tbsp
Coriander leaves finely chopped a handful
Method:
Clean, wash and cook rice in enough water( I pressure cook for one whistle and then drain immediately, you can cook it directly in a cooking pot) . Take care that the grains remain separate.
In a deep pan, heat some oil. Add peanuts and allow it to turn crisp (do not make them black or burn them) once done add mustard seeds, when they crackle add urad dal, slit green chillies and curry leaves. Add turmeric powder. Add cooked rice, salt, and mix well. Cook it for 5 minutes over low flame. Garnish with some more grated mango and finely chopped coriander leaves.
* Note:
Make sure your rice grains are separate.
If the raw mango that you are using is not sour then u can add a tsp of lemon juice too.
U can add a dried red chilli too when u are giving the tempering for extra spice.
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