Green Mango Rice Recipe - South Indian Rice

Mavinkai Chitranna - Kalasanna

Mango Rice is a special rice recipe from the Southern State of Karnataka. It is a main item of the menu on the new year day feast, which falls in march or april every year. It is called 'Mavinkai Chitranna' - 'raw green mango rice' in Kannada language.

This Mavinkai Chitranna is made specially in the beginning of the summer when the raw green sour mangoes are available in plenty.

Along with Kairi pana or Mankai panka, mavinkai chitranna is on the menu to celebrate the new year.

Choose green sour mangoes for this recipe. If you are planning to keep it for long, do not use fresh coconut. Use dessicated coconut instead. or omit coconut completely

This can be made in advance as it doesn't need to be served hot. It is served at room temperature. Take it for picnic or for lunch to work. Send it as a gift to your neighbor.

How to make Green Mango Rice:

Ingredients for mango rice:

• Raw mango - 1
• Cooked rice - 2 cups
• Jaggery - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Salt - 1 tea spoon or to taste
• Fresh grated Coconut or desiccated coconut - 1/2 cup
• Red chilies - 2-3 or according to taste

Seasoning:

• Oil - 2 tablespoons
• Mustard seeds - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Curry leaves - 7-8

Preparation

1. Grate raw mango and fresh coconut.
2. Grind together mango, coconut, red chillies, mustard seeds, cumin seeds to a fine paste. Add a little water if necessary but not too much.
3. Heat oil in a pan. When it is hot, add mustard seeds, cumin seeds. Add the mango paste. Add curry leaves. Stir and cook For 5 minutes.
4. Add jaggery and salt. Stir once in a while. Cook till oil separates and the paste thickens.
5. Remove from fire and cool a little.
6. Add cooked rice. Mix the rice well with the cooked mango mixture. You may need to use your fingers to mix well. Add a little salt if necessary.

Serve any time. You can serve it cold.

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