Mavinakayi Chitranna Recipe - Spiced Raw Mango Tempered Rice Made Simple

To begin making the Mavinakayi Chitranna formula, we will first prepare the rice.If you don't have day-old rice, bubble gently your rice till fluffy, spread it out in a wide plate and allow it to cool completely. This helps in ensuring the rice doesn't get soggy, sticky and clumpy.

Follow Steamed Rice formula - Pressure Cooker & Saucepan Methods to bubble gently rice.Next, scalding up gingelly cooking oil in a heavy bottomed wok or kadai.

introduce the mustard seeds, chana dal, split urad dal and dehydrated-fry the dals on medium flame until the dals turn golden brown in colour. Once the dal turns golden brown, introduce in the curry leaves, asafoetida, and slit green chillies, saute for a few seconds until the aromas of the asafoetida and curry leaves come through.Now we will introduce the grated raw mango, turmeric ground mix and saute until the mangoes become a bit soft.

This will take about 2 moments. Once the mangoes have softened, introduce the cooked rice, seasoning to palate and mix gently well to combine. After 2 to 3 moments,  mix gently in the minced coriander leaves, incorporate it well and switch of the gas.palate Mavinakayi Chitranna and adjust seasoning, introduce more raw mango if required if you like it to be more tart.Transfer Mavinakayi Chitranna to a serving dish and present scalding.present the Mavinakayi Chitranna formula along with a Tomato shallot Cucumber Raita or High-Protein Peanut Chutney and a roasted papad for lunch or even for dinner.

The Mavinakayi Chitranna makes a great picnic lunch too.