Please connect to Internet to continue
Preparation Time : 30
Cook Time : 10
Total Time : 40
2 cups rice
1 medium sized sour raw mango
1 to 2 sprigs of curry leaves washed
2 to 3 green chilies slit or chopped
1 to 2 red chilies
1 1/2 tsp salt or as needed
1/4 tsp turmeric (prefer organic)
3 tbsps peanuts
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard
1 inch piece ginger chopped or sliced (optional)
3 tbsps oil
To make mavinakayi chitranna 1 cup grated coconut
2 tbsp coriander leaves finely chopped
Cook rice as you would do regularly but do not make it mushy. Cool it completely. In this recipe I have used basmati rice you can use any rice)
Wash, peel and grate or chop the mango.
Making mango rice Heat a pan with half the oil. Fry peanuts until half roasted. Fry dals until lightly golden.
Add mustard. When they begin to crackle, add ginger, green chilies, red chilies, curry leaves.
When the curry leaves become crisp, add hing. Transfer this aside to a bowl.
Add the rest of the oil and add grated mango, salt and turmeric.
Saute for a min. Cook covered until the mango turns pulp and completely soft.
Add the seasoning back and mix. Keep covered for 2 to 3 mins.
Add grated coconut and finely chopped coriander leaves. Mix well.
Add this to the cooked rice. If needed add in little more oil and salt.
Gently mix the mango rice.
Serve mango rice with papad or veg salad.
Please Login to comment