Tangy Raw Mango Rice
Tempered rice made from raw mangoes is popular in Andhra Pradesh, Karnataka and Tamil Nadu. This recipe for Mavinakayi Chitranna is native to Karnataka. It is tangy, spicy and unbelievably delicious!
Serves: 4-6| Preparation Time: 40 minutes approx | Cooking Time: 15 minutes approx
Ingredients Required For the Rice:
- Rice - 1 ½ Cups
- Salt - 1/2 tsp or to taste
- Ghee - ½ tsp
- Water - 5-6 Cups
Ingredients Required For the Paste:
- Grated Coconut - ½ Cup
- Raw Mango - 250 gms (Chopped)
- Dry Red Chillies - 2-3 (broken & deseeded; not very hot)
- Green Chillies - 1 Chopped
- Jaggery - 1 tsp
Other Ingredients Required:
- Sesame Oil (Or any other oil) - 3 tbsp
- Dry Red Chillies - 2-3 (broken & deseeded)
- Mustard Seeds - 1 tsp
- Asafoetida - ½ tsp
- Turmeric Powder - ¼ tsp
- Curry Leaves - 1 sprig (10-15 leaves)
- Roasted Peanuts (Optional)
- Coriander - 1 handful
- Pressure Cooker
- Large Pan
To Cook the rice:
- Wash the rice thoroughly. Once cleaned, soak the rice in water for about 30 minutes.
- Once soaked, transfer the soaked rice to a large pan. Add some water, ghee and salt. To enlarge the rice grains to its fullest capacity, we need to add lots of water, so fill up the pan with water. It’s okay if there is any extra water once the rice has been cooked as we will be draining the excess water.
- Do not cover the pan, and let the rice cook for about 20 minutes or till the grains are long and soft. You do not want the grains to be too soft or the grains will break when you fold in the mango paste.
- Once cooked, drain the water and set the rice aside to cool.
- You may also use a pressure cooker to cook your rice. Transfer your soaked rice into your pressure cooker, add some ghee and salt. Then cover the pressure cooker and cook for 2 whistles and then set the pressure cooker aside.
- Once the pressure settles, place the rice on a plate, and allow it to cool down completely.
- Ensure that you cover the rice to retain the moisture in the rice.
To Make the Paste:
- Start with peeling your raw mangoes. Try to choose firm mangoes as they are easier to peel and chop. Once peeled, start chopping your mangoes into small to medium sized pieces. The size of the chopped mango does not matter much as you are going to grind them in the blender.
- Once chopped, transfer the raw mangoes to a grinder. Then add in the chopped dry red chillies, grated coconut, green chillies and jaggery to the raw mangoes. Ensure that you remove the stick of the dry red chillies before adding it to the grinder. You may change the quantity of the ingredients depending on whether you prefer spicy or sweet food.
- Finally, begin grinding the mixture to form a thick paste. Do not add any water to the mixture.
Putting it together:
- Start by heating some oil in a pan. When hot, add in the mustard seeds and let it crackle. Then add in the asafoetida, curry leaves, and dry red chillies. Ensure that you remove the sticks from the dry red chillies before adding them to the pan. Saute the mixture for about 1-2 minutes.
- Next, add in the turmeric powder and stir well. Mix the ingredients quickly as turmeric powder burns easily.
- Finally, add the ground raw mango paste and stir the mixture on medium heat. Season with salt and mix again. Taste and adjust the paste, and then keep it aside to cool.
- Once cool, add the cooled rice to the final mixture. Begin folding the rice in slowly to coat the rice evenly with the paste. Ensure your rice is cool, or else the grains will all break and you’ll be left with a raw mango ‘khichdi’.
- Garnish with chopped coriander and some roasted peanuts and serve with papad for best results!