Lemon rice is usually called as chitranna in Karnataka. Mavinakayi chitranna is also a rice dish where raw mangoes are used instead of lemon. It is prepared mostly when fresh raw mangoes are available. It’s a mandatory dish in most of the houses during Yugadi (Hindu New Year) festival.
Yugadi is round the corner and I thought this is the right time to share the recipe of mavinakayi chitranna. Every house has its own version of mavinakayi chitranna and the recipe I will be sharing with you all is from my mom’s kitchen. It’s a very simple recipe and the outcome is…can’t just describe it with words, you must taste this heavenly dish to experience the divine taste!!!!!!!
Preparation time: 25 to 30 minutes Cooking time: 5 minutes Author: Anusha Acharya Recipe Type: Main course Cuisine: Karnataka Servings: 2 persons 1 Cup = 250 ml
Sona masoori akki/ Sona masoori chawal/ Sona masoori rice – ½ cup (Approximately 3 cups when cooked)
Neeru/ Paani/ Water– 1 ¼ cup (To cook rice)
Mavinkayi/ Kachcha aam/ Raw mango – 2 tablespoons (peeled and grated)
Thenginakayi thuri/ Kisa hua nariyal/ Grated coconut – ½ cup
Hasi menasinakayi/ Haree mirch/ Green chillies – 2
Karibevu/ Karee patte/ Curry leaves – 12 to 14 leaves
Arisina pudi/ Haldee paudar/ Turmeric powder – ¼ teaspoon
Enne/ Thel/ Oil – 1 tablespoon
Kadlebele/ Chanadal/ Split chickpeas – 1 teaspoon
Uddina bele/ Urad dal/ Split black gram – 1 teaspoon
Saasive kaalu/ Saraso ke beej/ Mustard seeds – ¼ teaspoon
Godambi/ Kaju/ Cashew – 2 tablespoons
Uppu/ Namak/ Salt – As required
Step 1: Rinse ½ cup of rice thoroughly with water until the water runs clear. Add 1 ¼ cups of water to it and pressure cook it for 3 whistles.
Step 2: While the rice is getting cooked, peel and grate the required amount of raw mango and keep it aside.
Step 3: Grate the required amount of coconut and keep it aside.
Step 4: wash and keep the required amount of green chillies and curry leaves and keep it aside.
Step 5: Once the rice gets cooked and the pressure releases by itself, transfer it into a plate and allow it to cool.
Step 6: Grind the grated raw mango, grated coconut, green chillies, 5 to 6 curry leaves(optional) and turmeric powder into a coarse paste without adding water and keep it aside.
Making mavinakayi chitranna:
Watch a quick video of this recipe here Mavinkayi chitranna
Step 1: Heat 1 tablespoon of oil in a thick bottom pan. Add chana dal, urad dal and sauté for few seconds. Now add mustard seeds and sauté again.
Step 2: Once the mustard seeds starts spluttering, add cashews and sauté until cashews change slightly in colour.
Step 3: Now add 6 to 8 curry leaves and sauté for few seconds.
Step 4: Now add the ground masala paste and sauté for about a minute until the raw smell of masala is gone.
Step 5: Switch off the flame, add required amount of salt, cooked and cooled rice and mix well. No need to heat the chitranna after mixing. Chitranna is ready to be served!!! I love to have this chitranna as it is, it goes well with a cup of curd or coconut chutney as well.
* Do not overcook the rice. The rice should be well cooked, but it should not be mushy.
* Amount of water required to cook the rice depends on the rice used. The rice I use requires 2 n half cups of water per cup of rice. Use water according to the rice.
* Adding curry leaves while grinding is completely optional. I add it because I always pick the curry leaves used in tempering and keep it aside. At least some curry leaves reach the tummy this way. My mom doesn’t use curry leaves while grinding. Adding curry leaves will not change the taste of the dish.
* Amount of green chillies can be varied according to your taste.
* Make sure to use unripe sour mangoes. Sour mangoes only make the dish taste good.
*Red chillies can be used instead of green chillies. My mom always uses red chillies, I use green chillies because I love the flavour and colour it gives to the dish.
*Groundnuts can be used instead of cashew nuts. Since it is a festive dish, I have used cashew nuts.
*Ghee can be used instead of oil.
Happy and Healthy Cooking!!!