Ingredients:
2 - 3 cups cooked White Rice (Preferred: Basmathi or Sona Masuri)
3/4 - 1 cup grated Raw Mango
2 - 3 tsp grated Coconut
2 - 3 Green Chillies
7 - 8 Coriander leaves
8 - 10 Curry leaves
3 tsp Peanuts / Shenga / Nelagadale
2 tsp Bengal Gram seeds / Kadle bele
1 tsp Black Gram seeds
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 broken Red Chillies
1/2 - 3/4 tsp Turmeric powder
Pinch of Asafoetida powder
Salt to taste
Recipe:
Cook the rice and keep it aside.
Wash the mango and grate it as shown in the picture below. Cut green chillies into 2 pieces. Chop coriander leaves into small pieces as shown in the picture below.
Put mustard seeds, black gram seeds, cumin seeds, peanuts, bengal gram seeds, broken red chillies, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add asafoetida powder, cut green chillies, curry leaves, chopped coriander leaves, grated mango, salt, turmeric powder and fry them for about 3-4 mins in medium flame.
Add cooked rice and mix well.
Add grated coconut and mix well. Keep the chitranna in low flame for about 2-3 mins and serve hot.
2 - 3 cups cooked White Rice (Preferred: Basmathi or Sona Masuri)
3/4 - 1 cup grated Raw Mango
2 - 3 tsp grated Coconut
2 - 3 Green Chillies
7 - 8 Coriander leaves
8 - 10 Curry leaves
3 tsp Peanuts / Shenga / Nelagadale
2 tsp Bengal Gram seeds / Kadle bele
1 tsp Black Gram seeds
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 broken Red Chillies
1/2 - 3/4 tsp Turmeric powder
Pinch of Asafoetida powder
Salt to taste
2 - 3 tsp Oil
Cook the rice and keep it aside.
Wash the mango and grate it as shown in the picture below. Cut green chillies into 2 pieces. Chop coriander leaves into small pieces as shown in the picture below.
Put mustard seeds, black gram seeds, cumin seeds, peanuts, bengal gram seeds, broken red chillies, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add asafoetida powder, cut green chillies, curry leaves, chopped coriander leaves, grated mango, salt, turmeric powder and fry them for about 3-4 mins in medium flame.
Add cooked rice and mix well.
Add grated coconut and mix well. Keep the chitranna in low flame for about 2-3 mins and serve hot.
6 comments:
droolworthy and lovely and tangy mango rice. Can I have the entire plate for myself?
I usually prepare it when mango is available. It is a yummy dish.
-Sindhoo
There is one more method of Mango rice (mavina kai chitranna), i.e grind mango pieces with grated coconout,menthe seeds,arishina,red chilli and jaggery.Add oggarane( to the paste and mix with the pre cooked rice.Garnish with coriander leaves.Try this,it is also yummy.
@Srividya,
Thanks for the recipe...:)
hai.. I saw in vijaya karnataka paper yesterday and entered your blog.. its really superb.. we can learn a lot
yesterday I came to know about your blog.. its really superb
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