Karnataka

Mavinakai chitranna

Name: Mavinakai chitranna
Total time: 25 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 3 cups cooled cooked rice; 1 small peeled and grated raw mango (green mango); 1/3 cup fresh grated coconut; 2 or 3 green chilli; 2 broken dried red chilli; 1 tsp plus a pinch for grinding mustard seeds; 1 tbsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); 2 tbsp peanuts; 1 sprig curry leaves; 1/4 tsp turmeric (ground turmeric); a pinch asafoetida; 2 tbsp cooking oil (vegetable oil); a small handful coriander leaves (cilantro); Salt, to taste

Raw mango season means rice gets a sour, spicy upgrade.

25 minTime

8 gProtein each

mediumSpice

When the raw mangoes arrive3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

363kcalsame

8 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups, cooled

Raw mango (green mango)1 small, peeled and grated

Fresh grated coconut⅓ cup

Green chilli2 or 3

Dried red chilli2, broken

Mustard seeds1 tsp, plus a pinch for grinding

Chana dal (split chickpeas)1 tbsp

Urad dal (split black gram)1 tsp

Peanuts2 tbsp

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Asafoetidaa pinch

Cooking oil (vegetable oil)2 tbsp

Coriander leaves (cilantro)a small handful

Saltto taste

Method

6 steps

1Spread the cooled rice on a plate and sprinkle with salt.
2Coarsely grind half the grated mango with the coconut, green chillies, turmeric and a pinch of mustard seeds, without water.
3Heat oil and add peanuts, mustard seeds, chana dal, urad dal, red chillies, curry leaves and asafoetida.
4Add the remaining grated mango and sauté.
5Add the ground masala and cook on low until the raw coconut smell goes.
6Switch off, fold in the rice gently with coriander, and taste for sourness.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Mavinakai chitranna

Raw mango season means rice gets a sour, spicy upgrade.

25 minTime

8 gProtein each

mediumSpice

When the raw mangoes arrive3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

363kcalsame

8 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups, cooled

Raw mango (green mango)1 small, peeled and grated

Fresh grated coconut⅓ cup

Green chilli2 or 3

Dried red chilli2, broken

Mustard seeds1 tsp, plus a pinch for grinding

Chana dal (split chickpeas)1 tbsp

Urad dal (split black gram)1 tsp

Peanuts2 tbsp

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Asafoetidaa pinch

Cooking oil (vegetable oil)2 tbsp

Coriander leaves (cilantro)a small handful

Saltto taste

Method

6 steps

1Spread the cooled rice on a plate and sprinkle with salt.
2Coarsely grind half the grated mango with the coconut, green chillies, turmeric and a pinch of mustard seeds, without water.
3Heat oil and add peanuts, mustard seeds, chana dal, urad dal, red chillies, curry leaves and asafoetida.
4Add the remaining grated mango and sauté.
5Add the ground masala and cook on low until the raw coconut smell goes.
6Switch off, fold in the rice gently with coriander, and taste for sourness.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mavinakai chitranna

Make it your way

Ingredients

Method

Mavinakai chitranna

Make it your way

Ingredients

Method

Make it a meal