I've been working like a crazy person for the last two months. I finally see an end in sight and I am all set for a vacation. Aah... the relaxed life. With all those late evening meetings and stress, I've barely had time to cook. Sad to say, I've barely had time to enjoy food and have been regularly cheating on my diet with take away food.
And all those burgers and dosas - my version of fast food, made me crave some nice comforting fast to make, tasty to eat and low on fat food. Isn't that a lot of expectations from food? I can be demanding at times. Well *sheepish* most of the time.
In times like these I make simple rice dishes. Mango rice or Mavinkayee Chitranna is a twist on the humble lemon rice we eat usually. The difference is that the souring agent here is raw tangy mangos as opposed to the lemon or lime. This is a zero skill recipe. All it needs is you to customize it to your taste buds. But it makes a delicious accompaniment with any gravies or like me you can enjoy it with some spicy Indian pickle and some crispy chips.
Chitranna of any kind is always better made with leftover rice. Another reason to make it?
Although, you can make it with freshly cooked and cooled rice as well.
Mavinkayee Chitranna | Mango Rice
Rice tempered with spices and raw mango
Recipe Type: Main Course
Cuisine: South Indian
Prep Time: 15 minutes
Cook time: 60 minutes (Cooking of rice included)
Yield: 2 Servings
1 cup Uncooked rice or 4-5 cups Cooked rice
1 Raw mango
2 tbsp Peanuts (Optional)
7-8 Curry leaves (Optional, but tastes better with it)
1-2 Green chillies
1/2 tsp Mustard seeds
1 tsp Turmeric powder
3 tsp Oil
2 Tbsp chopped Coriander leaves
2 Tbsp Desiccated fresh Coconut
If you don't have any leftover rice, wash and drain the uncooked rice.
Cook the rice with 2 cups of water in a pressure cooker until done but not mushy. If not using a pressure cooker, cook it the way you usually cook rice until it is done.
When the rice is cooked, allow it to cool before forking it.
Peel the mango and remove the stone/seed. Grate it fine and keep aside.
Heat oil in a large pan and add the mustard seeds.
Once they splutter, add the curry leaves and peanuts and cook until the peanuts are slightly browned and cooked.
Add the grated raw mango and the chopped green chillies and cook for 1-2 mins.
Add turmeric powder and stir.
Add the rice and salt and mix well.
Garnish with chopped coriander leaves and fresh coconut.