Raw-Mango Chitranna | Mavinkai Chitranna
Saturday, July 11, 2020
Mavinkai means raw-mango in Kannada language. Chitranna (a.k.a Lemon-rice) is a south-Indian dish usually made with lime-juice Lemon-Rice is made year around. But when it comes to summer - Mango season, raw-mango may be used instead of lemon juice. During summer, mango-ginger is also available in the market. I add a bit of it, (not too much as it turns bitter).
Picking the right mango: don't go for the green mango. Pick a raw mango, which is just about to ripe. Basically, very hard when pressed on, slight yellow shade on the mango skin and mostly tangy with bit of sweetness in taste(and small). If I have a green mango, I place it in my onions-basket or in rice box for a day or so for it start to ripe. Anyway, if you do use raw-mango or very tangy mango, add bit of jaggery or sugar to balance the taste.
This dish is perfect for the humid and hot climate conditions, and also can be eaten at room temperature, hence perfect for lunch-box. Very simple to make, flavorful, easy on digestion, and won't go bad easily. A bit of (spicy mango or lemon) pickle and curds is sufficient on the side and goes well as a combo.
Also checkout Chitranna / Lemon-rice
Picking the right mango: don't go for the green mango. Pick a raw mango, which is just about to ripe. Basically, very hard when pressed on, slight yellow shade on the mango skin and mostly tangy with bit of sweetness in taste(and small). If I have a green mango, I place it in my onions-basket or in rice box for a day or so for it start to ripe. Anyway, if you do use raw-mango or very tangy mango, add bit of jaggery or sugar to balance the taste.
This dish is perfect for the humid and hot climate conditions, and also can be eaten at room temperature, hence perfect for lunch-box. Very simple to make, flavorful, easy on digestion, and won't go bad easily. A bit of (spicy mango or lemon) pickle and curds is sufficient on the side and goes well as a combo.
Also checkout Chitranna / Lemon-rice
Ingredients:
- 1 cup - rice (I used sona masoori)
- 1 cup - grated raw Mango
- 1 tsp - methi powder | fenugreek powder
- 1 tsp - grated ginger (I use mango ginger)
- ¼ cup - peanuts or groundnuts
- ½ tsp - mustard seeds
- 3 tp 5 - green chilies (or as per taste) - split in center lengthwise.
- 7 to 8 - curry leaves
- ¼ cup - coriander leaves - chopped
- 2 tbsp - cooking oil
- ½ tsp - turmeric powder
- ¼ tsp - asafoetida
- Salt - as per your taste
Method:
- Cook rice and keep it aside to cool down. You may carefully spread the rice on a wide tray to fasten the process.
- In a pan, heat oil on medium flame and add mustard seeds.
- As mustard sputters, add green chilies, curry leaves, asafoetida and peanuts. Stir and let peanuts roast a bit on medium-low flame
- Meanwhile, add methi powder and salt to the cooked rice, mix it all together. Keep aside.
- As the peanut is roasted, add grated mango, ginger, turmeric powder and cut coriander leaves. Stir until the raw small is gone (for about 2 minute). [Note: Rather than just garnishing coriander leaves, roasting it gives an unique flavor, aroma and will not let it go bad in lunch-box.]
- Now add the rice mix to the pan and mix it all together. Turn the heat to low, cover and let it warm for about 2 minutes. Turn off the flame.
- Serve with pickle and curds or Raita. Of course any pakoda's will go well with Mango rice.
Tips:
- If packing for lunch, let the Mango-rice cool down before covering the lunch box lid.
- 1 tsp of (soaked for about 10 minutes) urad dal and chana dal may be add to the seasoning along with peanuts.
- It is important that the cooked rice is cool down, or else the rice will break and get mushy.
Labels: Meal, Rice, South-Indian Dish, Tiffin Variety, Vegetarian
~ Raw-Mango Chitranna | Mavinkai Chitranna ~
Posted by Swetha @ 7/11/2020 06:01:00 PM ::
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Posted by Swetha @ 7/11/2020 06:01:00 PM ::
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