Mavinakai chitranna
Mavinakai chitranna, from above
VegVeganKarnataka

Mavinakai chitranna

Raw mango season means rice gets a sour, spicy upgrade.

25 minTime
8 gProtein each
mediumSpice
When the raw mangoes arrive3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
363kcalsame
8 gproteinsame
4 gfibresame
25minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cooked rice3 cups, cooled
Raw mango (green mango)1 small, peeled and grated
Fresh grated coconut⅓ cup
Green chilli2 or 3
Dried red chilli2, broken
Mustard seeds1 tsp, plus a pinch for grinding
Chana dal (split chickpeas)1 tbsp
Urad dal (split black gram)1 tsp
Peanuts2 tbsp
Curry leaves1 sprig
Turmeric (ground turmeric)¼ tsp
Asafoetidaa pinch
Cooking oil (vegetable oil)2 tbsp
Coriander leaves (cilantro)a small handful
Saltto taste

Method

6 steps
  1. 1Spread the cooled rice on a plate and sprinkle with salt.
  2. 2Coarsely grind half the grated mango with the coconut, green chillies, turmeric and a pinch of mustard seeds, without water.
  3. 3Heat oil and add peanuts, mustard seeds, chana dal, urad dal, red chillies, curry leaves and asafoetida.
  4. 4Add the remaining grated mango and sauté.
  5. 5Add the ground masala and cook on low until the raw coconut smell goes.
  6. 6Switch off, fold in the rice gently with coriander, and taste for sourness.
Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

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Make it a meal

What goes with Mavinakai chitranna: a bread or rice, a side, something to drink and something sweet.

With a main Majjige huli35 min
With a main Ragi mudde with soppu saaru50 min
On the side Mosaru bajji10 min
To drink Ragi malt10 min
Something sweet Bele holige90 min
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