Deliciously tangy and spiced rice prepared with raw mango is a popular and authentic dish of South India. Raw mango rice recipe is very similar to lemon rice/chitranna, but here the tanginess is from the grated raw mangoes instead of lemon juice.
Raw mango rice is called as mavinakayi chitranna in Karnataka, mamidikaya pulihora in Andhra Pradesh and mangai sadam in Tamil Nadu. There are many ways in which you can prepare this delicious raw mango rice. Here is a simple and easy method which can be prepared with very few ingredients.
Fresh mangoes are widely available during summers and this mavina kayi chitranna is a must to try recipe. Raw mangoes are good for hormonal health as it contains vitamin A and E. It also helps in indigestion and constipation related problems. Raw mango drink (juice from raw mangoes) reduces the effect of heat/sun and hence prevents dehydration. It also helps to promote the health of heart, liver and intestine. So do include raw mangoes during the season in any possible ways to get the best of it.
Mavina kayi chitranna is prepared with a fragrant seasoning of mustards, dals, peanuts, green chillies, curry leaves and grated raw mango. Cooked rice is added to this seasoning along with grated coconut and chopped coriander leaves. Use raw and sour mangoes to prepare this chitranna.
Rice should be completely cooled before adding it to the seasoning. Leftover rice will be a good choice for this recipe. If using freshly cooked rice, cook it few hours before preparing the chitranna. Adding grated coconut gives a good taste and flavor to the chitranna. You can skip adding them too if you do not prefer.
2 cups cooked rice
1 cup raw mango, grated
1 tsp mustard seeds
½ tsp channa dal
½ tsp urad dal
2 tbsp groundnuts
2 green chillies, chopped
½ inch ginger, finely chopped
1 spring curry leaves
¼ tsp turmeric powder
¼ cup fresh coconut, grated (opt)
2 tbsp coriander leaves, chopped
Salt, to taste
- Cook rice as you do it regularly and spread it on a large plate to cool down completely. Keep this aside. You can also use leftover rice to prepare the recipe.
- Rinse the raw mango well and grate it on a plate. Grate 1 medium or 2 small sized raw mango and measure the grated mango to 1 cup. If you like more tanginess, can add more grated mangoes too.
- Heat a heavy bottomed pan or kadai and add 2 tbsp oil. Once oil it hot, add mustard seeds and allow it to pop up. Now add channa dal, urad dal and fry till it turns golden in color.
- Add peanuts and fry until brown. Add chopped green chillies, ginger and curry leaves. Fry for few seconds and add turmeric powder.
- Now add grated raw mango and sauté well. Cook for about 2-3 minutes till the mango shrinks and becomes soft. Add salt to taste and mix again.
- Add cooked rice and gently mix so that the seasonings get well incorporated with the rice. Also add grated coconut (opt), chopped coriander leaves and mix again well. Switch off the flame.
- Serve deliciously tangy Raw Mango Rice.
- Cool cooked rice before adding it to the seasoning. Leftover rice can be used too.
- Adjust green chillies and other spices as per your taste.
- You can add more grated mangoes if you prefer more tanginess in the rice.
- Sauté well the raw mango before adding rice.
- Grated coconut gives an additional taste to raw mango rice. You can skip adding it too.
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