Mavinakai (Raw Mango) Chitranna (Masala Rice) ...
Mavinakai Chitranna is a spicy and sour preparation of rice served at room temperature. This has to be prepared and served immediately as the masala added is not heated. You can however keep them in the fridge for later use. But somehow it is never the same as you cannot reheat it. So prepare mavinakai chitranna always fresh and serve immediately lest it looses its taste. Chitranna is usually served with some coconut chutney. My mom always served this with cucumber-raw mango pachodi / chutney / salad and to date I have not found a better combination. The two complement each other so well that you will not want to try any other combination. However, you can add in some kokum kadhi along with these two dishes and you have a complete lunch / dinner ready.
Wash and soak 2 cups of basmati / jeera rice in water for 20 minutes. Rinse and drain well.
Heat plenty of water (about 10 glasses) in a vessel, when it comes to boiling point add in the drained rice and mix well with a slotted spoon. Bring to a boil then remove, cover and keep aside for some time till the rice swells itself and is cooked almost 80%. Now drain off the water, add plenty of cold water, till the rice has completely cooled down. This ensures that the rice does not cook further by arresting its cooking procedure.
Drain the water off completely by covering the vessel with a tight fitting lid, then keep it tilted, and allow the water to drain off. The method, which we Saraswat’s usually use while cooking rice for removing of starch water. To help you understand better, I have posted pictures of the rice cooking method. If still not comfortable with this method just pour the cooked rice in a colander and let the excess water get drained off.
For Masala : Grind without water (you may just sprinkle some if absolutely necessary) 8 red chillies, ½ tsp mustard seeds. Add to this 2 medium sized raw mangoes cut into small pieces after discarding the inner seed with 1 cup freshly grated coconut and grind to a coarse paste.
For seasoning : Heat 2 tblsp of coconut oil (Optional-you can use any other oil you wish) in a kadai, add 1 tsp urad dal, when slightly colour changes add in 1 tblsp of chana dal, 1 tsp mustard seeds, 1 tsp haldi powder, 1 tblsp of hing powder, 10-15 curry leaves, ¼ cup of already dry fried peanuts (Optional).
Put the drained rice in a large flat bowl, add salt to taste and the ground Masala. Pour the seasoning over the rice and masala mixture in the bowl and mix all well. Do not knead but just mix the mixture loosely to bind in with the rice well. If you apply force the rice will tend to break or get mashed. Mavinakai Chitranna is ready. Serve chitranna with cucumber-raw mango pachodi.
** Chitranna is usually prepared with Rice and Raw Mangoes, however I have successfully prepared the same with poha / pova too. Giving the link for the same below.
** Do not heat Chitranna. It is prepared and served immediately.
** Here is link to the method of preparation of rice, Please do refer the same …
** For the Poha Amla Chitranna Recipe, Please follow the link given below …..
** For the Amla Cucumber Pachodi Recipe, Please follow the link given below ….
** For the Amla Chitranna Recipe, Please follow the link given below ….
** For the Cucumber Raw Mango Pachodi Recipe, Please follow the link given below ….