Mango Rice | Mavinakai Chitranna
a South Indian style rice dish where cooked rice is sauteedwith grated raw mangoes, herbs, lentils and spices.
Servings 4
Ingredients
- 4 cups of cooked basmati rice
- 1 large raw mango
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp split black gram (udad dal)
- 1 tbsp split Bengal gram (chana dal)
- ¼ tsp asafoetida (hing)
- 2 sprigs of curry leaves
- 2 dry red chillies
- 2 green chillies, roughly chopped
- ¼ cup peanuts
- 2 tbsp cashew nuts
- ¼ tsp turmeric powder
- a pinch of sugar
- salt
Instructions
- Firstly wash the mango.
- Peel and grate the mango.
- Keep grated mango aside.
- Heat oil in a pan.
- Add mustard seeds, udad dal and chana dal.
- Saute on low flame for few seconds till the lentils turn aromatic.
- Add asafoetida, curry leaves, dry red chillies and green chillies.
- Add peanuts and saute till the peanuts are roasted well.
- Add cashew nuts and saute for few seconds.
- Next, add grated mango and saute for few seconds.
- Add turmeric powder, salt and sugar.
- Mix well and cook for few seconds.
- Now, add cooked rice and give a gentle mix, taking care not to break the rice.
- Add fresh, grated coconut, choppedcoriander leaves and mix.
- Mango rice is ready to be served.
Notes
I have used Totapuri mango for this recipe. You can use anyraw mango of your choice. The quantity of raw mango can be adjusted dependingupon the sourness of the mango. If the mango is very sour, you can reduce thequantity of mango.
Leftover cooked rice can be used for the recipe. If makingfresh rice for the recipe, spread the rice on a plate and allow it to coolcompletely before using it.