Mavinakayi Chitranna


Mavinakayi means raw/green mango in Kannada. The Kannada new year Yugadi/Ugadi is incomplete without mavinakayi chitranna or green mango rice. Yugadi is celebrated during March end or April and that is the beginning of mango season in India, and season’s first raw mangoes flood the market. These mangoes become the highlight of Yugadi celebration with delicious mavinakayi chitranna. No holige/payasa is as special as mavinakayi chitranna during Kannada new year.

Here in Melbourne, it is autumn now and our mango season has just finished. There is hardly any sign of mangoes in the market during this time of year. Mostly I would settle for frozen raw mangoes available in Indian stores to make this dish for Yugadi. But this year I was delighted to find raw mango in our farmer’s market last week, and obviously it made way to my kitchen. Prepared with grated raw mangoes, coconut and spices, this was the highlight of our Yugadi celebration this year, just like how it was during my childhood.

Do try this dish, it’s absolutely delicious 🙂

 

 

Ingredients:

For chitranna:

Raw/green mango – 1, peeled and grated
Basmati rice – 1 cup
Coconut – ¼ cup, grated
Oil- 3-4 tbsp
Mustard seeds – ½ tsp
Curry leaves – 2-3
Cumin seeds – 1 tsp Split black gram (urad dal) – 1 tsp
Split Bengal gram (chana dal) – 1 tsp
Peanuts – ¼ cup
Salt to taste
Coriander leaves for garnish

For the spice powder:

Mustard seeds – 1 tsp
Fenugreek seeds – 1 tsp
Dry red chilli – 3-4 or as per taste
Curry leaves – 5-6

Method:

  1. Cook the basmati rice with 2 cups of water. Spread on a wide try and let it cool completely
  2. Dry roast the ingredients for the spice powder for a few minutes until aromatic
  3. Let it cool and grind into a powder. Add grated mango and coconut. Grind into a smooth paste using very little water
  4. Heat oil in a fry or kadhai and add mustard seeds. Let it splutter
  5. Add cumin seeds, curry leaves, urad dal, chana dal and saute for a few seconds
  6. Add peanuts and saute until they are crunchy and start to crackle
  7. Add the ground paste and salt. Fry for 2-3 minutes, until the oil separates
  8. Turn off the flame and add the cooked rice. Mix gently and serve

 

Dry roast the ingredients for spice powder

Dry roast the ingredients for spice powder

 

Grind them into fine powder

Grind them into fine powder

 

Add raw mango, coconut and grind into smooth paste

Add raw mango, coconut and grind into smooth paste

 

Temper oil and saute peanuts until crunchy

Temper oil and saute peanuts until crunchy

 

Add the ground paste to it

Add the ground paste to it

 

Fry until oil separates and then mix rice

Fry until oil separates and then mix rice

 

Mavinakayi chitranna served as part of thali

Mavinakayi chitranna served as part of thali

 

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