### Mavinakayi Chitranna Recipe: A Karnataka Style Raw Mango Rice Dish
Mavinakayi Chitranna, an exquisite rice preparation from Karnataka, highlights the zesty essence of raw mango, merging spicy, sweet, and tangy tastes to create an irresistible delight. This recipe holds a special place in South Indian cuisine, typically relished during the mango season.
#### Ingredients
– **For the Rice:**
– 450-500 grams uncooked rice
– Water (for cooking rice)
– **For the Gojju (Spice Mix):**
– 1 medium-sized raw green mango (grated)
– 2 tablespoons sesame oil (or any cooking oil)
– 1 teaspoon mustard seeds
– 2 tablespoons chana dal (split chickpeas)
– 1 teaspoon urad dal (split black gram)
– 2-3 dried red chilies
– 1/4 teaspoon turmeric powder
– 1-2 tablespoons jaggery (adjust to taste)
– Salt (to taste)
– Fresh coriander leaves (for garnish)
– **For Chitranna Masala Powder:**
– 1 tablespoon chana dal
– 1 tablespoon urad dal
– 1 tablespoon sesame seeds
– 1 teaspoon cumin seeds
– 1 teaspoon black pepper
– 2-3 dried red chilies
– 1/2 teaspoon asafoetida (hing)
#### Instructions
1. **Prepare the Rice:**
– Rinse the uncooked rice thoroughly until the water is clear. Cook the rice in a pot or rice cooker with the right amount of water until tender but each grain stays distinct. Allow it to cool.
2. **Make the Chitranna Masala Powder:**
– In a dry skillet, lightly roast each ingredient for the masala powder individually over low-medium heat until they emit a pleasant aroma. Take care to prevent burning.
– Once roasted ingredients have cooled, grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.
3. **Prepare the Gojju:**
– Heat sesame oil in a pan. Add mustard seeds and let them pop.
– Incorporate chana dal, urad dal, and dried red chilies. Sauté until the dals reach a golden brown hue.
– Mix in the grated raw mango, turmeric powder, jaggery, and salt. Cook for several minutes until the mango becomes tender.
– Stir in the prepared chitranna masala powder and combine well. Cook until the oil separates from the mixture, signifying it is thoroughly cooked.
4. **Combine Rice and Gojju:**
– In a large mixing bowl, combine the cooled rice with the mango gojju. Gently mix to ensure the rice is well-coated with the mixture.
5. **Serve:**
– Garnish with fresh coriander leaves. Mavinakayi Chitranna can be served warm or at room temperature, making it a fantastic choice for lunch boxes or picnics. Pair it with yogurt and crispy snacks like papad or appadam for a complete meal.
#### Tips
– Select a tart raw mango for optimal flavor.
– Let the dish sit for a couple of hours prior to serving to enhance the mingling of flavors.
– The gojju can be refrigerated for later use, providing convenience for quick meals.
Mavinakayi Chitranna is more than just a meal; it’s a tribute to flavors that reflect the heart of Karnataka’s culinary tradition. Savor this wholesome dish that promises to elevate your day!