Raw Mango Rice or Maavinkayi Chitranna is another signature dish in Karnataka 🙂 It’s the most sought after rice dish during the mango season and is specially prepared during Ugadi alongside obbattu.
There are different versions of Mango rice but this one is very simple, easy and finger-licking good!
The ‘gojju’ that is made to mix the mango rice can be stored and refrigerated for close to a month without adding salt to it.
My mom makes this dish taste extra delicious with her special ingredient – LOVE 🙂
To grind into a paste
|Green chillis||15 (adjust according to your spice scale)|
|Fenugreek seeds/ methi seeds||4|
|Cilantro/ coriander||1 cup|
|Fried channa dal/ hurigadale||½ cup|
|Fresh/ frozen grated coconut||½ cup|
|Asefotida/ hing||A pinch|
|Dry red chilli||3|
1. In a small frying pan/ skillet add 1/2 teaspoon of oil and add the fenugreek seeds/methi and green chillis. Saute for a minute on meduim flame until the chills turn a little tender. ( This is done to avoid the bitterness of fenugreek seeds and also to reduce the sice of the chilli to a certain extent) Grind the ingredients in the ‘to be ground’ table along with the sauteed chillis and fenugreek seeds and keep aside.
3. In a pan, heat oil and add mustard seeds, dry red chilli, turmeric, groundnuts and fry for a minute until the groundnuts turn crispy and brown. Now add the grated raw mango and saute for a minute until the raw smell goes. Now add the ground paste and mix again until it forms a pasty consistency and add the curry leaves.
- You can store the mixture and refrigerate it for close to a month, but remember not to add salt to it.
- Adjust the chilli quantity according to your spice threshold.