|Hey it’s summer…. time to go for Mango! Mark this season with an extremely simple, delicious, most commonly prepared, traditional South Indian rice variety. Classic rice recipe with a mild tangy taste derived by using raw green mango, balanced beautifully by the judicious use of spices and seasonings. Truly a king among the many kinds of Chitranna, this dish features prominently in the menu on festive occasions too.|
Dish Type: South Indian Rice Variety
Preparation Time: 10 min
Cooking time: 20 min
Serves: 4 persons
Rice 250 gms
Water 500 ml
For grinding (to make raw mango chutney):
Raw mango 1 no. (grated)
Methi seeds ½ tsp (dry fried)
Mustard seeds ¼ tsp
Raw coconut ½ coconut (grated)
Oil 4 tbsps
Mustard seeds ½ tsp
Groundnuts 2 tbsps
Green chilly 4 nos. (slit)
Ginger 1” pc. (grated)
Curry leaves 1 sprig
Salt to taste 1 tsp approx.
Turmeric pwdr A pinch
Asafoetida A pinch
Raw mango 1 no. (grated)
Raw mango chutney 4 tbsps approx. (adjust quantity as per taste)
Fresh coriander leaves 2 tbsps (fine chopped)
Wash rice thoroughly. Cook rice along with water in a pressure cooker. After 2 whistles switch off the burner and let the pressure subside from the cooker.
While rice is getting cooked….
Wash raw mango, ginger, green chillies, curry leaves and coriander leaves in salt water. Drain out the water. Grate raw mango, raw coconut and ginger and keep aside. Slit green chillies, fine chop fresh coriander leaves and keep aside.
Now prepare raw mango chutney. For this….
Heat a small kadai. Dry fry methi seeds. Switch off the burner and let it cool.
Grind these dry fried methi seeds along with raw mustard seeds, raw grated coconut and grated raw mango to chutney consistency. Transfer the chutney to a bowl.
Now prepare the seasoning. Heat oil in a large kadai. Add mustard seeds, groundnuts, slit green chillies, grated ginger, curry leaves, ground raw mango chutney, salt, turmeric and asafoetida in that order. Put each of the above ingredients at few seconds interval between them. Saute for about 5 min. and switch off the burner.
When the cooker is cool, remove the lid. Spread the cooked rice on to a big plate. Let it cool a bit (not too much). Sprinkle a tsp of salt on this. Transfer the seasoned raw mango chutney from the kadai on to the rice. Also add raw grated mango. Mix well. Garnish with fine chopped coriander leaves.
Maavinakayi Chitranna (Raw Mango Rice) is ready.
Also view in this blog “Ellina Chitra Anna”
While mixing mango chutney with rice, keep a portion of the chutney aside. After mixing with rice, check the taste. If required add more of the chutney. This chutney can also be stored in an air tight container and kept in the fridge for later use.
Every grain of the cooked rice must be soft, fluffy and should stand out independently of the other grains. At the same time, rice should neither be half boiled nor too mushy. This can be checked by pressing a few grains between your fingers.
Green raw mango can also be used to make gojju, pickles or used in place of tamarind while making rasam or sambar.