|Go for mango …green in colour, combine it with rice…. white in colour and see it turn… red in colour. Can’t imagine cooking getting more magical!
Raw Mango is tasty. It’s great fun eating raw specially with salt and a sprinkle of chilli powder. Raw mango grows with a bounty of benefits. It prevents excessive loss of water, minerals and much more…like stroke from the sun, sickness more so that of morning, disease like scurvy since it is rich in Vit C highly. It brings to order blood disorders and is friendly to our teeth too.
Dish Type: South Indian Rice Variety
Preparation Time: 10 min
Cooking time: 20 min
Serves: 4 persons
Rice 500 gms
Water 500 ml
For grinding (to make raw mango chutney):
Raw mango 1 no. (grated)
Green chilli 1 no.
Red chilli 4 nos.
Mustard seeds ¼ tsp
Raw coconut ½ coconut (grated)
Oil 4 tbsps
Groundnuts 2 tbsps
Mustard seeds ½ tsp
Black gram dal ½ tsp
Red chilly 4 nos.
Curry leaves 1 sprig
Salt to taste 1 tsp approx.
Turmeric pwdr A pinch
Asafoetida A pinch
Raw mango chutney (mix that you get after grinding)
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, green chillies, curry leaves and coriander leaves in salt water. Drain out the water. Grate raw mango, raw coconut and keep aside. Fine chop fresh coriander leaves and keep aside.
Now prepare raw mango chutney. For this….
Grind raw mustard seeds, raw grated coconut, green chilli, red chillies 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, red chillies, 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. Sauté 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. Mix well. Garnish with fine chopped coriander leaves.
Maavinakayi Chitranna (Raw Mango Rice) is ready.
Also view in this blog “Ellina Chitra Anna” and “Raw Mango Rice – Type 1”
While mixing the seasoned raw 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, chutney, pickles or used in place of tamarind while making rasam or sambar.