How To Make Traditional Mavinkayi Chitranna | ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ + { VIDEO }
Monday, April 05, 2021
Ugadi without Mavinakayi Chitranna is so incomplete. In Bangalore | Mysore region you will find that Menu in almost every household is Mavinakayi Chitranna & Bele Obbattu for Ugadi. Though we make so many mixed rice varieties, Mavinakayi Chitranna is a Ugadi staple :)
There are two methods of making Mavinakayi Chitranna, one using Red Chilies & the Other using Green Chilies which I am going to share with you here
My Mom always makes the ones using Red Chillies while my Mother in Law makes the one using Green Chilies. Both taste good in their own wa
I see a lot of recipes online where Grated Mangoes are added to the tempering of Mustard seeds, Green Chilies & peanuts & this is mixed with rice (Just like how Lemon Rice is made)
But this is not the traditional method of making Mavinakayi Chitranna. In the Traditional method, Grated Coconut, Grated Mangoes, Green Chilies & a few spices are ground together & This paste is cooked & then is mixed with rice.
While the quick fix recipe taste alright, this traditional method is a flavor bomb
How To Make Traditional Mavinakayi Chitranna
- 1.5 Cups Uncooked Sona Masuri Rice
- Salt
- Cooking Oil
- Chopped Coriander
For Grinding:
- 1 whole raw mango grated or 400 grams frozen cut mango
- 1/2 cup Coconut
- 8 Green Chilies
- 1 teaspoon Methi Seeds - dry roasted
- 1 teaspoon mustard seeds
For Tempering:
- Cooking Oil
- 1/2 cup Peanuts
- 1 teaspoon Mustard seeds
- 1 table spoon Urad Dal
- 1 tablespoon Chana Dal
- A Pinch of Hing
- A Sprig of Curry Leaves
- 1/4 teaspoon Turmeric Powder
- 4-5 Broken Dry Red Chilies
How To:
Cook Rice in a Pressure cooker & once cool, spread it onto a wide bowl, drizzle some oil & allow it to cool. I used Sona Masuri Rice
In a Mixie jar, Add Coconut, grated mango, Green Chilies, Roasted Methi seeds & mustard seeds into a smooth paste. Try not to add any water while grinding but you can add less than 1/4 cup of water if you have difficulty in grinding
In a Pan, heat Oil, splutter mustard seeds, Urad & Chana Dal, Hing, Curry Leaves, Turmeric Powder & Dry Red Chilies.
When the Dal & the Peanuts Crisp Up, add the Ground paste, some salt & sauté on low heat for 3-4 minutes until the paste is no longer raw
The paste should start leaving the sides of the pan. This should take 3-4 minutes. Turn off the Heat & let it cool a bit
Once the paste has cooled down, add little at a time & Mix it with Cooked & Cooled Rice.
Add some Salt & a couple of tablespoons of Oil .. Mix gently without breaking the rice
Garnish with chopped coriander
How To Make Traditional Mavinakayi Chitranna
Yield: 4-5
Ingredients
- 5 Cups Rice
- Salt
- Cooking Oil
- Chopped Coriander
- For Grinding:
- 1 whole raw mango grated or 400 grams frozen cut mango
- 1/2 cup Coconut
- 8 Green Chilies
- 1 teaspoon Methi Seeds - dry roasted
- 1 teaspoon mustard seeds
- For Tempering:
- Cooking Oil
- 1/2 cup Peanuts
- 1 teaspoon Mustard seeds
- 1 table spoon Urad Dal
- 1 tablespoon Chana Dal
- A Pinch of Hing
- A Sprig of Curry Leaves
- 1/4 teaspoon Turmeric Powder
- 5 Broken Dry Red Chilies
Instructions
- Cook Rice in a Pressure cooker & once cool, spread it onto a wide bowl & allow it to cool. I used Sona Masuri Rice
- In a Mixie jar, Add Coconut, grated mango, Green Chilies, Roasted Methi seeds & mustard seeds into a smooth paste. Try not to add any water while grinding but you can add less than 1/4 cup of water if you have difficulty in grinding
- In a Pan, heat Oil, splutter mustard seeds, Urad & Chana Dal, Hing, Curry Leaves, Turmeric Powder & Dry Red Chilies.
- When the Dal & the Peanuts Crisp Up, add the Ground paste, some salt & sauté on low heat for 3-4 minutes until the paste is no longer raw
- The paste should start leaving the sides of the pan. This should take 3-4 minutes. Turn off the Heat & let it cool a bit
- Once the paste has cooled down, add little at a time & Mix it with Cooked & Cooled Rice.
- Add some Salt & a couple of tablespoons of Oil .. Mix gently without breaking the rice
- Garnish with chopped coriander
0 comments