This is a popular rice dish during the festival season in Bangalore. It has bright tangy notes from grated raw mango, crunchy peanuts and a light and tasty spice mix with fresh grated coconut and red chillies. Serve with a side of cucumber raita.
Mavinkai Chitranna
Ingredients
- Rice : 2 cups
- Fresh grated coconut : 2 cups
- Whole Red Chillies : 6-8 pieces
- Mustard seeds (Rai, Sasve) : 1½ teaspoons
- Asafoetida (Hing) : ¼ teaspoon
- Curry Leaves : 10 -15 leaves
- Peanuts : ½ cup
- Raw Mango : 1 large – grated
- Chana Dal : 2 teaspoons
- Urad Dal : 2 teaspoons
- Oil : 6 – 8 tablespoons
- Turmeric (Haldi, Arshna) : ½ teaspoon
- Salt to taste
Instructions
- Cook rice as you normally would and allow it to cool a little.
- Grind fresh coconut, 6 red chillies and mustard together to a fine paste. Grate the raw mango and add it to the paste and continue grinding.
- In a pan, heat the oil. Add mustard seeds. After the mustard pops, add chana dal and urad dal. After the dals are light brown, add Asafoetida (hing), curry leaves, turmeric and 2 remaining red chillies. Add the coconut paste.
- Cook the paste for about 10 minutes on a medium flame until the oil begins to separate.
- Shallow fry peanuts in 1 tablespoon of oil separately. Add the paste, peanuts and salt to the rice.
- Toss well and serve hot.