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Mango-Coconut Chitranna

May-12-2016
Sia Krishna
15 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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!

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Karnataka
  • Sauteeing
  • Main Dish
  • Vegan

Ingredients Serving: 4

  1. 5-6 cups cooked Rice (I have used leftover Sona Masuri rice at room temperature)
  2. 1 Medium Onion, Finely Chopped
  3. 2-3 small or 1 medium Raw Mangoes, peeled and finely chopped or grated
  4. 1 cup Coconut, grated or finely chopped
  5. 2-3 Green Chillies, slit (Adjust as per taste)
  6. 1/2 inch Ginger, peeled and finely chopped or grated
  7. 1/2 - 1 juice of fresh Lime/Lemon (Adjust as per taste)
  8. 1-2 tsp Sugar
  9. 3/4 tsp Haldi/Turmeric Powder
  10. 3/4 cup Raw Peanuts
  11. 1 tsp mustard seeds
  12. 1 tbsp Channa Dal/Split Chickpeas
  13. 1/2 tbsp Urad Dal/Split Black Gram
  14. 3-4 Dry Red Chillies, halved
  15. 2-3 sprigs curry leaves
  16. A generous pinch of Hing/Asafoetida
  17. 1-2 tbsp Oil
  18. Salt to taste

Instructions

  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!

Reviews (1)  

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Tarunima Tripathi
May-17-2016
Tarunima Tripathi   May-17-2016

Wow really good pictures and looks very yummy as well!

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