"Mavinakai Chitranna (Raw Mango Masala Rice)" ... a spicy- tangy masala rice prepared using ambuli/ raw mangoes that is one of the most sought after dish prepared to be served during meals in most of the homes in southern parts of India ... tastes awesome served in combo with taushe- ambuli pachodi (cucumber- raw mango salad) ... try it, its one my Amma's best combo dish which she prepared during summer months when raw mangoes were available in plenty ... It is still a favorite at home and the tradition of enjoying it during summer served with pachodi continues to date ... try it, I assure you your family will love it ... Yummilicious ...
** Chitranna as I mentioned above is a spicy- tangy preparation of rice prepared using raw mangoes to be served during meals in most of the homes in southern parts of India. This is not heated and is served at room temperature, the very reason why its needs to be served immediately on preparation. Chitranna is usually served with coconut chutney of one's own choice and my Amma always served this with a spiced masala chutney prepared with addition of cucumber- raw mango which is often referred to as pachodi/ chutney. Pachodi is a salad+ chutney type of dish that tastes excellent 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. Cucumber Raw Mango Pachodi is a dish that is almost similar to chutney and really have no idea why it is called pachodi instead of chutney, anyways, just try it. I have given the links to both the recipes below as is my practice with combo meals, just browse through for the same. Do try it, I assure, You will be hooked to the taste of this combination, so will your family.
** Just a note of caution: Always serve freshly prepared Mavinakai Chitranna and Cucumber Raw Mango Pachodi immediately lest it looses its taste. Hence it's not heated there are chances of it turning rancid making it inedible to be eaten later though you can immediately store it in fridge and cool it to room temperature for 15-20 mins before server. However, the best taste lies in serving it immediately.
** Here is my dear Amma's simple recipe for "Mavinakai Chitranna (Raw Mango Masala Rice)" ... try it, tastes wonderful ...
** Ingredients :
Basmati Rice/ Jeera Rice/ Ambamor Rice : 2 cups
Salt/ Namak/ Meeta : to taste
** For the Ground Masala :
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Mustard Seeds/ Rai/ Sasam : ½ tsp
Raw Mango/ Kairi/ Ambuli/ Mavinakayi : 2 medium sized
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tblsp
Urad Dal/ Black gram dal/ Uddina Bele : 1 tsp
Chana Dal/ Bengal Gram Dal : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Haldi/ Turmeric Powder : 1 tsp
Hing/ Asafoetida Powder : 1-2 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-15 fresh ones,
Roasted Peanuts/ Groundnuts/ Kadlo/ Shengdana : ¼ cup
** Wash and soak basmati/ jeera rice in water for 20 minutes. Once again wash well and drain off the water and keep it aside ready.
** Preparing of the Rice : 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 until the rice swells itself and is cooked almost to 80%. Now drain off the water, rinse with plenty of potable cold water, until the rice has completely cooled down. This ensures that the rice does not cook further/ turns soft by arresting its cooking procedure.
** Drain off the water completely by covering the vessel with a tight fitting lid, then keep it tilted, and allow the remaining excess water to drain off completely. This is the method, which we GSB Konkani Saraswat’s usually use while cooking rice for removing of starch water which we refer to as "Vanu ghallele SheetHa". Sharing link at the bottom of this recipe which has plenty of pictures posted on the procedure of cooking rice. Just check it out, if still not comfortable with this method you can just pour the cooked in a clean colander and let the excess water get drained off.
** Wash and wipe dry the raw mangoes and cut them into small pieces after discarding the inner seed and keep it ready. You can retain the outer skin or thinly slice it off and discard if desired too. I have retained the outer skin.
** For the Ground Masala : Grind without adding water red chillies and mustard seeds in a mixer grinder. Now add to this the raw mangoes cut into small pieces along with freshly grated coconut and grind all together to a coarse paste. DO NOT ADD WATER while grinding, you may sprinkle some if absolutely necessary only. However, the raw mango in itself has enough water to grind so it is not necessary.
** Add the prepared rice into a flat wide mouthed bowl. Add the ground masala along with salt to taste and roughly mix all all the ingredients.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil (Optional- you can use any other oil you wish) in a kadai, when hot add urad dal and let fry, when the colour changes lightly add mustard seeds, when they splutter add chana dal, haldi powder, hing powder, curry leaves and fry for a few seconds. Lastly add the roasted peanuts (Optional) and further fry for another 1-2 minutes and then keep it aside.
** Pour the tempering over the rice and masala mixture in the bowl and mix all well. Do not use force or kneading movement but just mix the mixture loosely to blend all the spices and tempering well with the rice.
** Note : Be careful and use light movement to mix all the ingredients with rice. If you apply force the rice will tend to break/ get mashed.
** "Mavinakai Chitranna (Raw Mango Masala Rice)" is done and ready to be served. Tastes best served with "taushe- ambuli pachodi (cucumber- raw mango salad)" which is one of the best combination that my family loves and have been preparing for decades. Do try this delicious dish and serve with any other chutney or kadhi of your choice if desired. You can serve some kokum kadhi along with this dish, tastes lovely. Raw mangoes are available in plenty now ie during summer, the best time to prepare and enjoy this dish with your family and friends, I assure you its sure to be loved by all.
** Some points to be taken care of :
** Just see to it that the rice is not overcooked, it should have pulav texture, say just about 80% cooked for best results.
** Chitranna is usually prepared with Rice mixed with masala ground with Raw Mangoes, however I have successfully prepared the same replacing rice with poha / pova too. Giving the link for the same below, try it if desired.
** Plz. do not heat Chitranna. The ground masala should be mixed to the rice, tempered and served immediately for best of taste.
** Use raw mango that is firm and has not begun to turn yellow or ripen from within, the tart taste is what gives the chitranna the taste.
** For "Taushe- Ambuli Pachodi (Cucumber- Raw Mango Salad)" Recipe, Please follow the link given below ….
** For the "Method of preparation of Rice", Please follow the link given below ...
** For "Poha Amla Chitranna" Recipe, Please follow the link given below …..
** For "Amla- Cucumber Pachodi" Recipe, Please follow the link given below ….
** For "Amla Chitranna" Recipe, Please follow the link given below ….
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