Hope you guys had a great Ugadi/Gudi Padva. We had a good time too. We brought in the New Year with some good food. Like every year, we made Raw Mango Rice or what we call Mavinkayi Chitranna in Kannada. Ugadi is almost incomplete without Mavinkayi Chitranna. Eventhough, it isn't mandatory to prepare this dish, you will invariably find this in most households, on the day of Ugadi ...
Now there are several versions of makig this one. The one that I made yesterday is the easiest of all. For, other days, if you have some leftover rice, this recipe works like a charm
You Will Need:
- 1 cup Rice ( I used Sona Masuri )
- 1 whole raw mango - peeled & grated
- 1/4 cup fresh grated coconut
- 2 tsp oil
- Salt as per taste
- 2 tsp mustard seeds
- 3 tsp urad dal
- 3 tsp chana dal
- 3 broken red chillies
- 5 green chillies
- A handful of groundnuts
- 1/2 tsp turmeric powder
- A generous pinch of Hing
- A sprig of Curry leaves
To Dry roast & grind:
- 1 tsp mustard seeds
- 1/2 tsp Methi seeds
- Wash rice in several changes of water & pressure cook. Set aside. Once cool, spread rice in a wide bowl & add a tsp of oil & toss. Allow it to cool completely.
- In a sauce pan, do the tempering using all the ingredients mentioned in the 'To Temper' list. Do not allow the groundnuts or Urad & Chana Dal to get burnt while doing the tempering.
- Dry roast & grind mustard & methi seeds using a mortar & pestle & set aside.
- In a large vessel, Mix Rice, grated raw mango & fresh coconut. Add some salt ,the tempering & mustard methi seeds powder & mix well using your hands.
- Check for salt & if a little dy, add a tsp oil & mix well.
Serve with potato chips .. Enjoi !!!
NOTE: You really need to balance the tartness from the mangoes with the spice levels of the chillies. If the mangoes are very tart, increase the no of green chillies you use. On the other hand, if the mangoes are not very sour, you may need to reduce the no. of green chillies.
DO NOT over roast the mustard & methi seeds, else they will turn bitter. DO NOT SKIP this. This lends a unique flavour to the dish