Mango-Coconut Chitranna | How to make Mango-Coconut Chitranna

By Sia Krishna  |  12th May 2016  |  
4 from 1 review Rate It!
  • Mango-Coconut Chitranna, How to make Mango-Coconut Chitranna
Mango-Coconut Chitrannaby Sia Krishna
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

150

1





About Mango-Coconut Chitranna Recipe

Mango-Coconut Chitranna, a typical South Indian tangy yellow rice of coconut and raw mango flavoured with generous tempering of peanuts and aromatic spices. A summer special dish which was prepared to make the most of those tangy raw mangoes was packed for our picnics as it tastes wonderfully good even when it’s cold on a sultry hot summer days. The tang from raw mango, the crunch of peanuts and lentils in the tempering, the sweetness of coconut and the aroma of curry leaves is what makes this Mango-Coconut Chitranna a flavourful affair. Every morsel of this Mango-Coconut Chitranna bursts with flavour that will leave you asking for more!

Mango-Coconut Chitranna

Ingredients to make Mango-Coconut Chitranna

  • 5-6 cups cooked rice (I have used leftover Sona Masuri rice at room temperature)
  • 1 Medium onion, Finely Chopped
  • 2-3 small or 1 medium Raw Mangoes, peeled and finely chopped or grated
  • 1 cup coconut, grated or finely chopped
  • 2-3 green chillies, slit (Adjust as per taste)
  • 1/2 inch ginger, peeled and finely chopped or grated
  • 1/2 - 1 juice of fresh Lime/lemon (Adjust as per taste)
  • 1-2 tsp sugar
  • 3/4 tsp Haldi/turmeric Powder
  • 3/4 cup Raw peanuts
  • 1 tsp mustard seeds
  • 1 tbsp Channa Dal/Split chickpeas
  • 1/2 tbsp Urad dal/Split Black Gram
  • 3-4 Dry Red Chillies, halved
  • 2-3 sprigs curry leaves
  • A generous pinch of Hing/asafoetida
  • 1-2 tbsp oil
  • salt to taste

How to make Mango-Coconut Chitranna

  1. Heat oil in a pan and add raw peanuts. Roast the peanuts on medium flame for about 2 minutes.
  2. To this add chana dal, urad dal, dry red chillies and mustard seeds and fry them until the urad dal turns golden brown and the mustard seeds start to pop and splutter.
  3. Add hing, curry leaves and slit green chillies and fry them for half a minute. Mix in chopped onion and ginger and cook until the onion turns translucent, about 2 minutes, on medium flame.
  4. Next add the sugar, turmeric powder and finely chopped or grated raw mango and let it cook for 2-3 minutes. Add salt and give it a quick stir.
  5. Add the cooked rice and mix it well so that every grain of rice is coated well with spices and is heated through, about 3 minutes.
  6. Finally mix in freshly squeezed lime/lemon juice if using along with finely chopped or grated fresh coconut. Give it a good stir before turning off the flame.
  7. Serve this delicious Mango-Coconut Chitranna on its own or with chilled yogurt or raita and enjoy!

My Tip:

Use lemon/lime juice only if the raw mangoes are not sour enough. You can substitute peanuts with cashew nuts for rich flavour. Reduce the amount of green chilies or simply skip them if cooking for kids.

Reviews for Mango-Coconut Chitranna (1)

Tarunima Tripathi2 years ago

Wow really good pictures and looks very yummy as well!
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