Mavinkai Chitranna

134

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

Servings 8 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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.
Calories: 300kcal
Course: Recipe
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