"Coriander Leaves- Raw Mango Chitranna (Kottambari Pallo- Ambuli Chitranna)" ... A delicious spiced tangy rice that is famous in southern parts of India ... here is another variation of my own with addition of coriander leaves to the masala ... tastes wonderful served as it is or with pachodi/ chutney/ raita of your choice ... This was served today as "Akshaya Tritiya Festive Simple Lunch" along with Vermicelli Payasam, Tomato Saaru (Saar), Raw Mango Pickle (Ambuli Nonche)" ... the twist to our chitranna with addition of coriander leaves while grinding, tastes great ... Yummilicious ...
** Chitranna is a very famous spiced rice dish from the southern parts of India. The dish is spicy and tangy at the same time and tastes wonderful served at meal times. By and large Mavinakai Chitranna ie chitranna prepared using raw mangoes are the most famous ones that are served even at festive or marriage functions though even amla/gooseberries or any other sour tastes veggies I guess can be used. The dish is prepared and immediately served at room temperature and is not heated hence has a short shelf life. Chitranna is usually served with some coconut chutney or pachodi though you can relish it as it is too as the dish has all the necessary spices and tastes intact in the dish itself.
** I love trying out this dish with my own mix and matches of different ingredients and spicing them with different flavors too. I have prepared quite a few of them, some which I have blogged and many which unfortunately are still lying in draft mode. I know I should post them all, but I do not like sharing half information or not giving out recipes in details, so it takes time, do excuse me for the same, I will try my best to keep posting them soon. Today’s Chitranna posting is close to the one I had posted earlier too with gooseberry, the only difference being that I have used raw mangoes here and more of fresh coriander leaves which gives the aroma to the chitranna in a different flavor altogether. Something fragrant I must say, and that which is very tasty too.
** I am sharing a common link to all the Chitranna dishes posted both prepared with rice and those prepared with poha before too. Please click on the link for easier access and choose that which you would love to try out from the list of chitranna that will appear. Today is “Akshay Tritiya” a pious day for Hindus, which is celebrated almost by all by purchasing new items like Gold etc. or starting new ventures etc. but unfortunately due to the crisis the world is facing it is not be done so. So, I have prepared just a few dishes along with payasam again to which all links will be given below to the dishes in picture. Under the present circumstances though the mind keeps wandering away one has to control and be active in situation without falling prey to mental tension, so I have decided to cut down but observe the festive occasions.
** I am Praying for All, including you and your family and thanking those brave people working tirelessly to keep us safe against COVID19, at the risk of their own life. Together We Will- We Can- We Should ... Do not panic, keep in touch via network and Stay Safe. Let us all pray together to almighty that the world sails through this crises safely and all of us come out unscratched. "Swast Raho~ Swach Rakho~ Ghar meyhi Raho~ Tabhi Toh Bachega Humara Bharat, Humara World” … //Siyavara Ramachandra Ki Jai//
** Here is my simple recipe for Coriander Leaves- Raw Mango Chitranna (Kottambari Pallo- Ambuli Chitranna) … My Style ….
** To Prepare the Rice for Chitranna : 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 full boil and then remove from fire, cover and keep aside for some time till the rice swells itself and is cooked almost 75-80%. Now drain off the water, add plenty of cold water, until the rice has completely cooled down. This ensures that the rice does not cook further by arresting its cooking procedure.
** Drain off all the water completely from the rice either using a sieve or by covering the vessel with a tight fitting lid, then keep it tilted. To help you understand draining of rice water better, I have posted pictures of the rice cooking method elsewhere, just use the link for checking out at the bottom of this recipe. Once the water has drained off completely, open and put the rice in a wide large plate and allow to completely cool off. This step is important to keep the grains just done and separate. Keep this ready before you start preparing the masala.
** Wash and wipe dry 1 large sized Raw Mango/ Ambuli (depending upon its sourness needed for chitranna). Slice off the stem portion and then slice the sides and cut all of the edible portion into small pieces along with the skin, discarding the inner seed. Keep this ready aside.
** Masala to be Ground Coarsely : Grind without the addition of water 3-4 spicy green chillies (hirvi mirchi/tarni mirsanga) 1-2 kashmiri red chillies (Kumte mirsang/bydgi mirchi), ½ tsp mustard seeds (rai/sasam), 1 cup of freshly grated coconut, salt to taste, the kept raw mango pieces into a coarse paste. Lastly add in 3 cups of fresh coriander leaves (dhania/kothambari pallo) cleaned, washed and chopped (Leaves only) and further grind for a few minutes. Remove and keep this ready aside.
** For Seasoning/Tempering : Heat 2 tblsp of coconut oil/nariyal tel (Optional-you can use any other oil you wish) in a kadai, add 1 tsp urad dal (black gram dal), when slightly colour changes add in 1 tblsp of chana dal (bengal gram dal), 1 tsp mustard seeds (rai/sasam), pinch of haldi powder (turmeric), 1 tsp of hing powder (asafoetida), 10-15 curry leaves (karbev/kadipatta), ¼ cup of roasted peanuts/groundnuts/kadlo (prepared before and kept ready), 1-2 red chillies /byadgi mirchi (Optional) broken into medium sized pieces and fry for a few seconds.
** Add in the prepared and kept aside rice into a large flat bowl along with the ground Masala and mix well lightly either tossing with a fork or a flat spatula. Do not put pressure while mixing as we need the rice to just get mixed with the masala and not turn out mushy. Add in the tempering/ seasoning over the mixed rice and give a toss or two again. Cover with a tight lid and keep it aside for 15 minutes for the flavors to get infused with the masala rice.
** "Coriander Leaves- Raw Mango Chitranna (Kottambari Pallo- Ambuli Chitranna)" is done and ready to be served. You can serve this with any chutney/ pachodi/ raita or salad of your choice. Chitranna always tastes best when served with pachodi which is the best combo till date but due to shortage of veggies I just served it with some tomato saar, so that we could have it as appetizer for lunch too. Do try out this delicious variation of chitranna with a twist of adding of hara masala and enjoy with your family and friends. It tastes simply fantastic and young and old will love it alike.
** Note : Chitranna is always best prepared and served fresh as it is not heated which curtails its shelf life. At the most it will remain good for 2-3 hours after which it will sort of get fermented, so never prepare this earlier than necessary. You can keep it in fridge, but I do not recommend it as I find it loosing in its natural taste. So once in a while do make an effort to prepare it and serve it immediately, it tastes great that way.
** Note : Chitranna is usually prepared with Rice and Raw Mangoes, however I have successfully prepared the same with poha / pova too. I have given a common link below to chitranna where in you will also find recipe for pachodi. Do try out various options and give a surprise to your family and see their beaming faces as they relish yummy dishes churned out by you.
** Given below is the common link for all the "Chitranna" Recipes using both rice and poha posted in my Blog before, do go through the link and check out the recipes, they include step by step procedure, which will help you understand the procedure better if you are a novice.
** For “Vermicelli Payasam/ Kheer” Recipe, Please follow the link given below …
** For “Tomato Saaru/ Saar” Recipe, Please follow the link given below …
** For “Raw Mango Pickle/ Ambuli Nonche” Recipe, Please follow the link given below …
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