Mavinakayi chitranna

Mavinakayi chitranna recipe

• Prep time: 30 min
• Cook time: 30 min
• Serves: 5

www.srinainika.blogspot.in 

Main Ingredients:

1. raw mango
2. rice

Ingredients

• Raw mango - 1, medium, peeled and grated
• Rice - 500 gms or 1/2 kg, cooked till each grain is separate
• Turmeric powder - 1/2 tsp
• Jaggery - 2 tbsps (approx, start with 1 1/2 tbsps and if required increase to 2 tbsps)
• Salt to taste
• Curry leaves - 5 sprigs
• Roasted peanuts - 1/3 cup
• For chitranna masala powder:
• Chana dal - 2 tbsps
• Peanuts - 2 tbsps
• Sesame seeds - 1 1/2 tbsps
• Mustard seeds - 1/2 tbsp
• Red chilies - 8, tear and de-seed
• Dry coconut - 1/4 cup
• Cinnamon stick - 1 1/2"
• Pepper corns - 1 tbsp
• Fenugreek seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Curry leaves - 1 sprig
• Asafoetida - 1/2 tsp
• For tempering:
• Mustard seeds - 1/2 tbsp
• Chana dal - 1 1/2 tbsps
• Split gram dal - 1 tbsp
• Asafoetida - 1/2 tsp
• Dry red chilies - 4-5, tear and de-seed
• Curry leaves - 3 sprigs
• Sesame oil - 7-8 tbsps (or any cooking oil)

Method   www.srinainika.blogspot.in

1. Cook the rice in enough water till soft and such that each grain is separate. Ensure that it is not at all mushy or too soft. Remove to a wide bowl, add 2 sprigs of curry leaves and allow the rice to cool.
2. You will have to dry roast all the ingredients listed under 'for chitranna masala powder' on low-medium heat, constantly mixing the spices. In a small pan, add the mustard seeds and allow them to dry roast till they splutter. Remove and set aside.
3. Next dry roast the chana dal till it turns red. Remove and set aside. Next add, sesame seeds and roast for 3 mins. Remove and set aside. Next dry roast red chilies for 2 mins and set aside. Next dry roast curry leaves till crisp and set aside.
4. Next, add the fenugreek seeds (methi) and roast till red and set aside. Next dry roast cumin seeds for 4 mins and set aside. Next dry roast peppercorns and cinnamon stick for a min and set aside. Next dry roast the peanuts and set aside. Finally, add the asafoetida and roast for few seconds and set aside.
5. Cool, all the dry roasted ingredients and grind to a slightly coarse powder. Set aside the powder.
6. To prepare the chitranna gojju, heat oil in a heavy bottomed vessel. Once hot, add the mustard seeds and allow them to splutter. Add the chana dal and split gram dal and allow to turn red. Add the dry red chilis, 3 sprigs of curry leaves, and asafoetida and saute for few seconds.
7. Immediately, add the grated mango and saute for 6-7 mins. Add the ground chitranna masala powder, jaggery and salt to taste and mix well. Let it cook till oil separates. Turn off heat.
8. Add three-fourth of the prepared chitranna gojju and roasted peanuts to the cooled rice and mix well using your hand. Use a light hand to mix. Adjust salt and mix well. If you feel the mango rice needs more tang, add one or two tbsps of the prepared gojju and mix.
9. Remove to a serving bowl and place lid. Allow the flavors to meld for a couple of hours or at least an hour.
10. Serve with yogurt and appalam/pappadum.

Tips     www.srinainika.blogspot.in

• Taste the prepared gojju and if it is too sour, add 1 or 2 tsp of jaggery to the gojju and cook till oil separates.
• Any left over chitranna gojju can be refrigerated.