### Mavinakayi Chitranna Recipe: A Karnataka Style Raw Mango Rice Dish
Mavinakayi chitranna, an exquisite rice dish originating from Karnataka, is a fusion of flavors that merges the acidity of raw mango with a variety of spices, culminating in a dish that is both piquant and sweet. This age-old recipe is frequently relished as a midday meal and is valued for its lively flavor and fragrance.
#### Ingredients
– **For the Rice:**
– 450-500 grams of 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
– Salt to taste
– 1-2 tablespoons jaggery (adjust to taste)
– Fresh coriander leaves for garnish (optional)
#### Instructions
1. **Cook the Rice:**
– Wash the rice thoroughly under running water until it runs clear. Soak for around 30 minutes, then drain.
– Cook the rice in a pot or rice cooker with enough water until it is tender but each grain stays separate. Allow to cool.
2. **Prepare the Gojju:**
– In a pan, dry roast the chana dal and urad dal separately over low-medium heat until they achieve a golden brown color. Set aside to cool.
– In the same pan, pour in the sesame oil and heat. Once hot, toss in the mustard seeds and allow them to splutter.
– Incorporate the dried red chilies, roasted chana dal, and urad dal into the pan. Stir well.
– Mix in the grated raw mango, turmeric powder, and salt. Combine thoroughly and cook for a few minutes until the mango softens somewhat.
– Add jaggery and stir until it dissolves and blends well with the other ingredients. Cook until the oil separates from the mixture, signifying that the gojju is complete.
3. **Combine Rice and Gojju:**
– In a large mixing bowl, blend the cooled rice with the prepared gojju. Stir gently to ensure the rice is evenly coated with the mango-spice mixture.
– Adjust the seasoning if required, adding more salt or jaggery to suit your taste.
4. **Serve:**
– Garnish with fresh coriander leaves if desired. Serve the mavinakayi chitranna warm or at room temperature, accompanied by yogurt, papad, or appadam for a complete meal.
#### Tips for Best Results
– **Mango Selection:** Opt for a firm and tart raw mango. If not available, a mango that is just beginning to ripen is also suitable.
– **Spice Roasting:** Take your time with the roasting; slow roasting brings out the spices’ flavors and fragrance.
– **Storage:** The gojju can be prepared in larger batches and refrigerated for later use, making it a convenient choice for quick meals.
Mavinakayi chitranna is more than just a dish; it’s a delightful journey that encapsulates the essence of Karnataka’s culinary traditions. Its distinctive blend of spicy, sweet, and sour flavors makes it an ideal option for lunch boxes or as a satisfying meal at home. Relish this delicious dish that is bound to excite your palate!