Mavinakayi chitranna or Mango rice is traditional festival dish usually prepared on Yugadi or new year day along with bELe obbattu.
Some of the health benefits of this super healthy Green Mango / mavina kayi are 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. It is amazing that the nature gives us the right vegetables and fruits to take care of our body for seasonal changes. Green Mango is available usually during early summer, eating this will keep us hydrated, likewise eating Ellu Bella in Sankrathi keep us away from the dryness of skin. My sincere suggestion is please visit local markets, buy locally grown Organic vegetables and fruits. Consuming local, seasonal produce helps our body to rejuvenate, heal and moreover it is fresh 🙂
Here is the recipe for making the traditional Yugaadi / New Year dish, Mango rice/Mavinakaayi chitranna. If you are interested in other Mango recipes Visit: MANGO RECIPES
- 2.5 to 3 cups of cooked rice
- 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 roasted)
- 1/8 tsp turmeric powder
- handful of cilantro / coriander leaves
- 4 to 8 green chillies
- 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
- 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 to low, add cooked rice and mix it well.
- Cover the lid and let it cook for 5 minutes and then turn off the heat.