Showing posts with label South Indian. Show all posts
Showing posts with label South Indian. Show all posts

Paper Avalakki Mixture Recipe | Poha Chivda Recipe [Video]


Paper Avalakki Mixture or Poha Chivda step by step video recipe. Paper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram and spices. This recipe is gluten free, vegan and fits into a Jain diet.

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 Paper Poha Chivda, Nylon Avalakki Chivda

Paper Avalakki Mixture is a very traditional South Indian snack that is an all-time favorite of mine. I make it so many times, but I never found it worthy enough to share on the blog. But in these hard times, simple recipes are what we crave, don't we? So here goes...

India has several grades of flattened rice - thick, medium and paper/nylon. Paper Avalakki is the thinnest flattened rice that is available. It is so thin, it's almost translucent. When you buy a packet of this flattened rice, it is almost never crisp. But you can make it crisp in two ways - either you sun dry it until it crisps up or you lightly saute it in a pan on low heat, like this recipe. I find the latter easier.

Once the flattened rice is crisp, we add flavor to it via the tempering. The tempering I make is very simple - it only has a handful of ingredients. I like adding mustard seeds, dry red chillies, curry leaves, peanuts, roasted gram or puthani (futana), turmeric and salt. A lot of people add in bits of thinly sliced dry coconut, cashew nuts or raisins. This mixture is always made with the intent of storing it for a minimum of one week, and hence, we add ingredients that will not go bad at room temperature for that duration.

 Paper Poha Chivda, Nylon Avalakki Chivda


Paper Avalakki Mixture along with homemade yogurt or curd is a popular breakfast in North Karnataka. While towards the South, one eats it with finely chopped onions, tomatoes, coriander leaves, grated fresh coconut and a squeeze of lime. I love it both ways!

Paper Avalakki Mixture is also extremely popular among Indians who travel abroad as it stays good for a long time if stored in an airtight bag or box. While it uses quite a bit of oil, it is definitely healthier than deep-fried snacks.

Paper Avalakki Mixture is vegan and gluten free. It also fits a Jain diet.


 Paper Poha Chivda, Nylon Avalakki Chivda


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Paper Avalakki Mixture Recipe | Poha Chivda Recipe


 Paper Poha Chivda, Nylon Avalakki ChivdaPaper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram, and spices. This recipe is gluten-free, vegan and fits into a Jain diet.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     0 minutes
Cook time:     45 minutes
Total time:     45 minutes
Yield:                500 gms


Ingredients:


500 gms Paper Avalakki / Poha / Flattened rice
0.5 cup Oil
0.25 cup Peanuts
2 Tbsp Roasted Gram
6-8 dry Red Chillies
1 sprig Curry leaves
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
Salt to taste

Method:


1. Dry roast the paper thin flattened rice in a kadhai on low heat until crisp. The kadhai should only be filled till half, do it in batches if required. Keep stirring the flattened rice frequently so that all of it is exposed to the heat, allowing it to crisp up evenly.
2. Once the flattened rice is crisp, remove it to a large bowl or plate or even just a sheet of newspaper.
3. Heat oil in a small pan and add in the mustard seeds.
4. Once the mustard seeds splutter, add the peanuts and fry until they are slightly browned on medium heat.
5. Roughly snap the dried chillies into half and add to the oil. Fry until the chillies are crisp.
6. Now add in the roasted gram and saute for around one minute on medium heat.
7. Add in the curry leaves and once they splutter, turn off the heat.
8. Add in the turmeric powder and salt quickly and mix.
9. Immediately pour this tempering to the flattened rice.
10. Mix until the tempering has coated all the flattened rice.
11. Allow to cool and store in an airtight container.
12. Paper Avalakki Mixture can be stored for 2-3 weeks at room temperature in an airtight container.



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Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe [Video]


Masala Vada / Ambode / Dal Vada recipe with detailed Video recipe. Masala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

In a hurry? Jump to Video or Jump to Recipe


masala vada, ambode, chana dal vada recipe

I post a lot less deep-fried recipes than I actually eat. I don't deep fry much, but that doesn't mean I don't binge on french fries or samosas. I just fry less at home myself and rely on restaurants doing it for me. All this because I find it really boring to clean up after frying. To be really honest, I kinda eat them almost every day. There is a "gaadi" or a cart behind my house who makes some really amazing masala vadas along with mirchi bhajjis and other pakodas. I usually pick up at least a couple vadas on my way home. So I rarely get about making them. But these Masala Vadas are worth the effort.

There are days when you want everything homemade, from your bread to your pickles. And in one of those energetic moments, I made these masala vadas. And to tell you the truth, they were so much better and fresher than the ones you get outside.

masala vada, ambode, chana dal vada recipe


Masala Vada is crispy on the outside and soft on the inside. The base of the masala vada is soaked chana dal. The chana dal is coarsely ground to give a nice texture to the vadas. You can also save a little aside while grinding and add the rest in final batter. If you don't have Dill leaves, add in coriander or any other herb, but dill tastes the best. There are so many variations you can do while making them. If you or your family does not like or eat onions, either don't add it or you can replace it with finely chopped cabbage. If you don't want to add ginger, then you can add in hing.

Serve the vadas piping hot with ketchup or chutney and a hot cup of chai!

masala vada, ambode, chana dal vada recipe

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe


masala vada, ambode, chana dal vada recipeMasala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     3 hours
Cook time:     20 minutes
Total time:     3 Hours 20 Minutes
Yield:                12-15 Vadas

Ingredients:


1 cup Chana Dal
1" Ginger, grated
1 Tbsp Black Pepper
0.25 tsp Turmeric Powder
2-3 Green Chillies, finely chopped
1 Onion, finely chopped
0.5 cup Dill leaves, finely chopped
10-12 Curry leaves, roughly chopped
Salt to taste
Water as required
Oil to fry

Method:


1. Wash and soak the chana dal in water for 3-4 hours.
2. Drain the chana dal and add to a grinder/blender along with the ginger, pepper and turmeric powder. Grind until your have a coarse batter that is sticky.
3. Remove to a bowl and add in the chopped onioons, green chillies, dill leaves, curry leaves adn salt. Mix well.
4. Heat oil in a kadhai or deep fryer.
5. While the oil heats up, wet your hands and divide the batter and shape the vadas.
6. Drop in the hot oil and cook on medium heat until the vadas are browned.
7. Serve vadas hot along with ketchup or chutney.



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Moringa Chutney Recipe | Drumstick Leaf Chutney [Video]


Moringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. It stores well in the fridge for a few weeks.

In a hurry? Jump to Video or Jump to Recipe

drumstick tomato chutney

Hi folks! Long-time no see!

So yeah, my other non blogger life consumed all my time for the last month and I have been slowly limping into this life since last week. More of that later, or maybe never.

It is in those super busy days, that I appreciate simple recipes like this Moringa Chutney. It is easy and quick to make, it stores well in the fridge for a few weeks and it is so delicious and versatile. You can eat it as a side with roti/chapati, you can mix it with rice and make flavored rice, you can spread it on bread or you can dip chips in it.

And the best thing about it? It's also very healthy.

drumstick tomato chutney


Moringa, also commonly known as drumsticks in India is a plant native to Africa and Asia. The seed pods are called drumsticks and are popularly added to curry in South India. The leaves are the most nutritious part of the tree. Moringa leaves are rich in vitamins and protein. They are also used as a dietary supplement to enhance weight loss.

Since it is the season when the leaves are available aplenty in the market, it is just appropriate that I share this recipe with you guys.

To make the Moringa Chutney, wilt the moringa leaves by cooking them on low heat in a little bit of oil. Keep it aside to cool. In the meantime, cook onions, garlic, green chillies, and tomatoes until they are soft. I used green tomatoes because they were in season, you can use regular red tomatoes as well. I also used the non-spicy banana peppers or bhajji chilli instead of regular green chillies, but you can use what you have available to spice up the chutney. Once everything is cooked down and cooled, blend it with a little salt and water until you have a smooth paste. Make a quick tempering of mustard seeds and curry leaves and add the chutney to it and simmer for 3-4 minutes.

The chutney can be stored in a glass jar in the fridge for 2-3 weeks.

Moringa Chutney is vegan and gluten-free. It also suits a plant-based diet. 

drumstick tomato chutney


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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Moringa Chutney Recipe |  Drumstick Leaf Chutney 


drumstick tomato chutneyMoringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. Vegan, gluten-free and delicious. 

Recipe Type:  Chutney
Cuisine:            South Indian
Prep Time:     10 Minutes
Cook time:     20 Minutes
Total time:     30 Minutes
Yield:                Makes 2 small jars

Ingredients:


4 cups Moringa leavesor 1 bunch Moringa leaves
1 large Onion
3 or 4 medium Tomatoes
1 or 2 Green Chillies
4 to 5 Garlic cloves
3 Tbsp Oil
1 tsp Mustard Seeds
1 sprig Curry leaves
Salt to taste
Water as required

Method:


1. Remove the moringa leaves from the stem and rinse 2-3 times in clean water.
2. Heat 1 Tbsp oil in a kadhai and add the moringa leaves. Cook on low heat until the leaves wilt or shrink. Remove from heat and allow to cool.
3. Heat 1 Tbsp oil in a kadhai and add in sliced onions and garlic pods. Saute until the onions are translucent.
4. Add in the tomatoes and green chillies. Cover and cook on low heat until the tomatoes soften. You can add 2-3 tbsp of water to help the cooking process. Remove from heat and allow to cool.
5. Blend the moringa leaves and onion-tomato with a little water and salt to taste until smooth.
6. In a kadhai, heat the remaining oil and add the mustard seeds. Once the mustard seeds splutter, add in the curry leaves and the blended chutney. Simmer on low heat for 6-8 minutes. Adjust seasoning if required. Remove from heat and allow to cool completely.
7. Store in a clean glass jar in the fridge for 2-3 weeks.




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Masala Puri Chaat Recipe | Bangalore Street Style Masala Puri Recipe [Video]


Masala Puri is a popular street food in Bangalore that is made by topping crushed crispy puris with boiled peas, spicy coconut masala gravy, finely chopped vegetables and Sev. Vegan and delicious!

In a hurry? Jump to Video or Jump to Recipe

bangalore street food masala puri chat

What's the first thing that comes to your mind when you think of Street Food?

To me, it used to be Pani Puri, but since I moved to Bangalore, it has always been Masala Puri. The cozy spicy warmth of Masala Puri is perfect for these rainy evenings.

I was introduced to this by Raj. In fact, this doubled up as his dinner most days. He had a regular street vendor who made the best Masala Puri I've ever eaten. Unfortunately, the guy relocated and we never found out where. Since then I've been on the quest to find the perfect recipe to make it at home. And I arrived at this recipe. I first posted it 6 years ago, in July 2013, but the recipe was different back then. I have hence, updated the recipe and this is as close as I have gotten to the street version.

bangalore street food masala puri chat

What is Masala Puri? 

Masala Puri is a “chaat” or street food that originated in Karnataka. Masala Puri is spicy, warm, vegan snack that is a mix of various textures. It is made of crispy puris, green peas, a spicy gravy, sev and fresh vegetables.

The base of the Masala Puri is the crispy puris, the ones used to make Pani Puri. These puris are crushed to make a base, so you can use all the puris that did not fluff up or ones that have holes in them. If you don’t have access to puris, you can use any savory crispy base, like chips, papdi, crackers or even papads. Preferably, something plain and not flavoured. 

The crushed puris are topped with boiled green peas. Dried green peas are used and never fresh peas. The taste of the two varies significantly, hence use the dried ones only. The dried peas are rehydrated overnight and then cooked with a little salt until completely cooked. 

This is then topped with the masala gravy. This gravy is what flavours the masala puri. The gravy is made by blending roasted whole spices with coconut and a little of the cooked green peas. The blended paste is then salted and simmered to develop flavour. I have made different versions of the gravy, sometimes I add in the cinnamon and the cloves, and sometimes I leave it out. Which is why I have marked them optional in the recipe below. Masala Puri is always served warm to hot, so heat up the gravy before serving. 

This is then topped with a mix of finely chopped vegetables like onions, tomatoes, carrots and coriander leaves and Sev. Sev is a deep fried gram flour noodles. The end result is a warm spicy bowl of comfort.

bangalore street food masala puri chat


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Masala Puri Recipe | Bangalore Street Food Style Masala Puri Recipe


bangalore street food masala puri chatMasala Puri is a popular street food in Bangalore that is made by topping crushed crispy puris with boiled peas, spicy coconut masala gravy, finely chopped vegetables and sev. Vegan and delicious. 

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     8 Hours (includes soaking time)
Cook time:     45 minutes
Total time:     8 Hours 50 Minutes
Yield:                Serves 3-4

Ingredients:


1 cup dried Green Peas
0.75 cup grated Coconut
1 tsp Coriander Seeds
0.5 tsp Cumin
4-5 Black Peppercorns
2 Marathi moggu
1 Mace (Japatre/ Javitri)
Pinch of Nutmeg (jayikayi)(Grated)
0.5" Cinnamon piece (Optional)
2 Cloves (Optional)
2 tsp Red Chilli Powder
Salt to taste
Water as required
1 small Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 Tomato, finely chopped
1 Carrot, grated
Sev to serve
20-25 Puri to serve

Method:


1. Soak the dried green peas for 8 hours. After 8 hours, boil the green peas in salted water until completely cooked.
2. To make the masala, dry roast the coriander seeds, cumin seeds, mace, nutmeg, peppercorns, marathi moggu, cinnamon (if using) and cloves (if using) for 2 minutes on low heat. 
3. Grind together the roasted spices, grated coconut, 0.5 cups of cooked peas and 1 tsp red chilli powder with a little water until smooth.
4. Pour the blended masala into a kadhai and add 1 cup of water and allow to come to a boil. Add salt to taste and more red chilli powder (if required). Simmer on low heat for 8-10 minutes.
5. To assemble the masala puri, take 6-7 puris in a plate and crush them. Top with the cooked peas, masala gravy, grated carrots, chopped onion, chopped tomatoes, chopped coriander and sev.
6. Serve immediately.




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Sweet & Sour Mango Curry | Saasav | Pashingiri Recipe [Video]


Pashingiri or Saasav is traditional sweet and sour Mango Curry from the Konkan coast of India made by simmering ripe baby mangoes in a vegan masala made of coconut and spices. This curry is popular in the coastal households during Summer.


In a hurry? Jump to Video or Jump to Recipe


sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav

Summer is almost over and the love of my summers is going to go out from markets soon. Until then we are going to honour the king of fruits - Mango. For us, in the tropics, summer isn't all about the Sun, we see the Sun all year round. But summer brings with it the delicious juicy selection of seasonal fruits like the mango, jackfruit, guavas and melons. But it has always been the mango that rules my heart.

If you love Mangoes as much as I do, you may enjoy these other mango recipes:

MAVINKAYI CHITRANNA / RAW MANGO RICE
AAM PANNA
INSTANT MANGO PICKLE
RAW MANGO GOJJU
HAGALKAI MAVINKAYI GOJJU
MANGO CHEESECAKE
FRUIT TART WITH MANGO CREAM
AAMRAS / MAVINKAYI SEEKARNE

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav


Lalbagh in Bangalore has been hosting the annual Mango Mela or Mango Festival for years. Every year farmers from around Bangalore set up their stalls to sell naturally ripened mangoes and organic mangoes. In 2019, it started from 1st June and it is scheduled to be around for 3 weeks. So if you are in the city, do not miss it. They have a wide variety at very competitive prices. We went there on Saturday ago and bought several kilograms of Alphonso, and some of these tiny Sugar Baby or Sakre Gutti. 

I bought the Sugar Baby mangoes only to make this sweet and sour ripe mango curry. You heard it right, ripe mango not raw. The first time I made it I called up several people and collected 5 different recipes, before I decided to make this one given to me by my very close friend from Goa. The Goan version uses Turmeric and Asafoetida, which is optional in the Mangalore version.

There are 2 major variants of this curry - cooked and uncooked. The recipe listed here is the cooked one. The other one, where the coconut masala is not cooked, resembles this Tambuli recipe.

This Mango Curry is best served with rice, but can also be served with bread on the side.

Enjoy the mango season while it lasts!

P.S - This is a repost of a 2015 post. Video instructions are added and the post is altered slightly, but the recipe remains the same.

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav


Video Recipe





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Sweet and Sour Mango Curry | Saasav | Pashingiri

Sweet and Sour Mango curry made with ripe mangoes and fresh coconut. This recipe is famous along the Konkan coast (Western coast of India) and is a popular curry in Summers.

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean/ Goan
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              3 Servings

Ingredients:


8 small Ripe Mangoes
1 cup Desiccated Coconut
1 tsp Mustard seeds
2-3 Dry red chillies
2-3 Tbsp Jaggery or Sugar
A marble sized ball Tamarind (Optional)
8-10 Curry leaves
1/2 tsp Turmeric powder / Haldi (Optional)
A pinch Asafoetida / Hing (Optional)
2 tsp Oil
Salt
Water

Method:


1. Wash and peel the mangoes and keep aside
2. Soak the tamarind in half a cup of water and keep aside
3. Dry roast 1/2 tsp of the mustard seeds in a pan on low heat for 1 min. Be careful not to burn it otherwise the curry will turn bitter. 
4. Heat 1 tsp of the oil in the pan, add the red chillies and fry for 30 sec or until the chillies are crisp.
5. Grind the coconut, roasted mustard seeds and red chillies into a coarse paste with a little water. 
6. Heat the remaining oil and add the remaining mustard seeds
7. Once they splutter, add the curry leaves and lower the heat
8. Add the coconut paste, turmeric and asafoetida and mix well. Add 0.5 cup of water and simmer for 6-8 minutes. Turmeric and Asafoetida are used in the Goan version of the curry, while it is optional in the Mangalore version.
9. Slightly mash the mangoes and add to the curry
10. Add water to achieve the desired consistency. Add more if eating with rice and less if with bread.
11. Add salt and jaggery. Do not add all the jaggery at once, taste and add. If the mangoes are very sweet, you may not need much. 
12. Squeeze the tamarind in the water and remove the pulp. Add this sour liquid to the curry. Again, like the jaggery, do not add all the liquid at once, taste and add. If the mangoes are very sour, you may not need it.
13. Cook on low heat for 5 mins.
14. Serve warm with rice or bread.


sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav



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South Indian curd based curry
Doddapatre Tambuli
Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian
Bittergourd Mango Curry

Read more ...

Mavinkayi Chitranna Recipe | Raw Mango Rice Recipe [Video]


Mavinkayi Chitranna or Raw Mango Rice is a vegan South Indian sour and spicy mango flavored rice made from tart raw mangoes and leftover rice. Mango Rice takes less than 30 minutes to make. Raw Mango Rice is also gluten free.

In a hurry? Jump to Video or Jump to Recipe

raw mango rice

A quick weeknight fix. That's exactly what this Mavinkayi Chitranna or Raw Mango Rice is.

We've had a week of thunderstorms here in Bangalore and it's been scary. I scare easy, but thunder has never scared me, but I have been pretty jumpy the last weekend. The sound was akin to the sky ripping apart and a few of these extremely loud ones even managed to wake me up. Although we've been swamped with unseasonal rains, I still believe it is Summer, because mangoes, you know. While Bangalore really doesn't have a season for most things, that is, you can find pumpkins and beets all year round, but Mangoes, come only once a year in Summer. So when Summer gives you mangoes, you make sure you make use of it to the fullest. Ripe, raw and everything in between. If you like Mangoes, as much as me, you may also enjoy these other Mango recipes:

AAM PANNA
INSTANT MANGO PICKLE
RAW MANGO GOJJU
HAGALKAI MAVINKAYI GOJJU
MANGO CHEESECAKE
FRUIT TART WITH MANGO CREAM
AAMRAS / MAVINKAYI SEEKARNE


raw mango rice


I usually shop for the week on Saturday and then prep my veggies for the week ahead. Amidst the thunder and the crazy winds and the heavy downpour, I barely managed to get any meal prep done last weekend. So this Raw Mango Rice just pulled me through Monday. No prep really required, except may be cooking the rice.

Mavinkayi is the Kannada word for raw mangoes and Chitranna, well that's just colorful rice. In all other seasons, Chitranna is made using lemons or limes, but come Summer, tart raw mangoes are the preferred choice. Mavinkayi Chitranna is more of a South Indian fried rice in which leftover rice is tossed with a raw mangoes.

To make Mavinkayi Chitranna, use firm and tart raw mangoes. All green mangoes aren't raw, so pick carefully. Once you have the raw mangoes and some leftover rice, you are all sorted. To make the Raw Mango Rice, all we do is make a tempering of mustard seeds, a few lentils and then toss in grated raw mango along with turmeric and salt and allow the raw mango to cook down slightly. Then toss in the rice and add salt and mix well. Yes, it's as simple as that.

This tastes amazing with a side of Mango pickle, yes more mangoes, or a simple raita.

P.S. - This is a repost of a 2015 post. Only video is added and a few photos. Recipe remains the same.

raw mango rice



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Video Recipe





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Mavinkayi Chitranna Recipe | Raw Mango Rice Recipe


raw mango riceMavinkayi Chitranna or Raw Mango Rice is a vegan South Indian sour and spicy mango flavored rice made from tart raw mangoes and leftover rice. Mango Rice takes less than 30 minutes to make. Raw Mango Rice is also gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2-3

Ingredients:


3 cups cooked Rice
0.5 cup Raw Mango, grated
2 Tbsp Oil
0.5 tsp Mustard Seeds
1 Tbsp Urad Dal
1 Tbsp Chana Dal
1 Sprig Curry leaves
1-2 Tbsp Peanuts
1 Green Chilli, finely chopped
0.5 tsp Turmeric Powder
2 Tbsp Water
Salt to taste
Fresh grated coconut to garnish
Coriander leaves to garnish

Method:


1. Heat oil in a pan and add the mustard seeds.
2. Once the mustard seeds splutter, add in the chana dal and the urad dal and saute until lightly browned.
3. Add in the peanuts and curry leaves and fry until the peanuts are browned.
4. dd in the grated raw mango, turmeric powder, salt and a little water and cook until the mango softens slightly.
5. Add in the rice and mix well.
6. Garnish with the chopped coriander leaves and freshly grated coconut.
7. Serve hot.




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