https://www.youtube.com/watch?v=g6K5iTrzBcQ
Green Mango / mavina kayi is rich in vitamin C and antioxidants. Eating green mango with salt during the summer time helps to prevent water loss from the body. It helps in reducing liver problems and cleans the bacterial infections in the intestine.
Here is the recipe for making the traditional Yugaadi / New Year dish, Mango rice/Mavinakaayi chitranna
Ingredients
- 1 cup rice yields around 2 cups of cooked rice
- 2 cups water
- For Grinding:
- 1 green mango cut the mango into small pieces
- 1/2 cup fresh coconut
- 2 tsp salt
- 1 tsp mustard seeds
- 1/2 tsp methi seeds dry roast it
- 1/8 tsp turmeric powder
- handful of cilantro / coriander leaves
- 5 to 6 green chillies
- For Seasoning:
- 3 tbsp oil
- 1 tsp mustard seeds
- Pinch of hing
- 1/2 tbsp channadal
- 1 tbsp urad dal
- 1/4 cup peanuts
- 10 to 15 curry leaves
Instructions
- Wash and cook the rice and make it ready.
- Dry roast the methi seeds.
- Grind the cut mango along with coconut, roasted methi seeds, mustard seeds, turmeric powder, coriander leaves/cilantro, green chilies and salt to a coarse paste. (add little water if needed)
- Taste the mango, if it is sour, add a little jaggery. Conversely, if it is sweetish, add little tamarind for grinding.
- To prepare the seasoning: Heat the oil in a big pan.
- Once the oil is hot enough (check by adding few mustard seeds, it has to pop immediately) add mustard seeds, channa dal, urad dal, hing and peanuts. Fry it until the dal becomes golden brown.
- Now add curry leaves, and the ground masala/paste. Fry it until the excess water evaporates or you see the oil bubbling in the pan.
- Reduce the heat, add cooked rice and mix it well.
- Cover the lid and let it cook for a minute and then turn off the heat.
