Thursday, March 21, 2013

MANGO-RICE/ ಮಾವಿನ ಕಾಯಿ ಚಿತ್ರಾನ್ನ (Kannada language)/ மாங்காய் சோறு (Tamil language)

Also called as mavinkai chitraanna. This rice recipe is already been given in my blog before, but this is a modified Mango rice. You can also find it here
My blog carries every single dish with tangy, tasty and spicy tinge, straight into your stomach. Except most dessert and sweets, use of lemon, spices and tomatoes or tamarind gives a very different sense of sparkling essence in food. Mango rice is one more fusion of sweet, sour, spices and tanginess in food that is to be relished with rice. Here I use unripen mango to make it less sweet. This can be stored for atleast 2 weeks and whenever required can be mixed with rice. This is one more rice recipe, easy to go with lunch for kids.

Basmathi rice- 1 cup (150 grams)
Unripen mango- 1, grated
Green chilies- 2 sliced into half
Curry leaves- 10
Cilantro (Coriander)- to garnish
Coconut- ½ cup (grated)
Peanuts (ground nuts) - 1 cup
Onion- ½ chopped into pieces
Lemon- ½ to 1 big size
Mustard seeds and turmeric powder- pinch
Oil and salt

Cook rice and keep aside.
In a pan, heat oil, add mustard, turmeric powder followed by peanuts, green chilies, curry leaves, onions. Fry until onions turn golden brown.
Add grated mango and cook it completely by occasional stirring. This may take 10-15 minutes. Add grated coconut and squeeze lemon (1/2) and salt to it. Salt and lemon should be added 10% more than the normal taste if used for mixing with rice.
Once mango is cooked and no more coconut smells in the mixture, turn off the flame and add coriander leaves. Mix thoroughly.
This can be stored in refrigerator or can be mixed with cooked rice and served hot with curd or pickle.