Name: Mavinkayi Chitranna - Mango Rice recipe by Sudha Sridhar at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Rice – 1 cup (preferably Sona Masuri variety and not Basmati); Raw Mango – 1 medium sized; Green chillies – 2; Asafoetida (Heeng) powder – 1 tsp; Curry leaves – a sprig; Mustard seeds – 1 tsp; Bengal gram (Chana dal) – 2 tsp; Roasted groundnuts – 1 tbsp; Salt to taste; Water – 1-2 cups (as required by the rice variety); Refined oil – 2 tbsp

ABOUT Mavinkayi Chitranna - Mango Rice RECIPE

A traditional recipe from Karnataka made during Ugadi celebrations. Ugadi is the New Year as per the Lunar calendar and marks the transition from spring to summer. The change in season brings with it fresh seasonal produce such as raw mangoes which are traditionally used in the festive feast.

Ingredients Serving: 2

Rice – 1 cup (preferably Sona Masuri variety and not Basmati)
Raw Mango – 1 medium sized
Green chillies – 2
Asafoetida (Heeng) powder – 1 tsp
Curry leaves – a sprig
Mustard seeds – 1 tsp
Bengal gram (Chana dal) – 2 tsp
Roasted groundnuts – 1 tbsp
Salt to taste
Water – 1-2 cups (as required by the rice variety)
Refined oil – 2 tbsp

Instructions

Cook rice as you normally would but with a little less water since we don’t want the rice to be a mushy lump but the grains to be separate.
To cool it down spread the rice in a wide mouthed bowl and add 1-2 tsp of oil over it. This will help the rice grains to separate out and not stick to one another.
Wash and slit the green chillies or cut them fine as per your taste.
Wash, peel and grate the raw mango.
While the rice is cooking, in a wok add the rest of the oil and when that comes up to heat add the mustard seeds.
When the mustard seeds splutter add the chana dal and saute it to a golden brown colour.
Add the curry leaves, cut green chillies and heeng powder.
Saute it for a min or two and then add the grated raw mango.
Saute it for another couple of mins and then add salt and mix.
Take the wok off fire and add the cooled rice. Mix with a light hand so as not to break the rice grains.
Add the roasted ground nuts and mix.
Since it is had at room temperature you can make it in advance too. Serve with papad.

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