MAVINA KAYI CHITRANNA/MANGAI SADAM/MAMIDIKAYA PULIHORA

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My nonagenarian mother in law was an excellent cook during her prime. She always loved preparing tasty food  and feeding people. Of late she is unable to work in the kitchen yet her passion for quality food has not died down.
This Ugadi - Lunar new year day she wanted to make sure that I included bele obbattau (pooran poli) and mavina kayi chitranna (a raw mango and rice preparation) on festival menu. She also cautioned me that when we prepare a payasa or a sweet dish it is mandatory to have a chitranna on the menu. Though I knew the hidden message I simply nodded my head in agreement. Hidden message ?!  she simply had a craving for a good quality Mango rice.  In kannada we say uppu huli khara, meaning sharp taste, spicy, tangy- which stimulates the taste buds and lingers on.
Though I have been cooking for more  than 30 years, it is always a challenge to match the standards set by my MIL. My mavinakayi chitranna got an 'A' grade from MIL and I felt I was on the top of the world. 
Mango rice can be prepared in many different styles. Posted here is the one with dried red chilly and desiccated coconut.

Ease - Easy
Preparation time - 10 minutes
Cooking time - 20  minutes
Quantity - Mango rice mix for steamed rice prepared with 1 kilo rice

Ingredients
  • Grated raw mango - 1 cup (firm, unripe mango preferred)
  • Grated desiccated coconut - 1 cup
  • Mustard seeds - 2 tea spoons
  • Fenugreek - 2 spoons
  • Byadagi chillies - 8-10
  • Turmeric powder - 1/2 spoon
  • Asafoetida -  7-8 grains
  • Ground nuts - 1/2 cup
  • Curry leaves - 2 sprigs
  • Oil - 1/2 cup (ground nut oil preferred)
  • Salt to taste
  • Raw rice - 250 gms (sona masoori, ponni, kollam varietiespreferred)

Method
  • Prepare plain rice/steam rice so that the grains are separate 
  • Roast fenugreek, asafoetida and chillies with 1/2 spoon oil and keep aside
  • Heat 4-5 spoons of oil, add 1/4 spoon mustard and let it crackle, add ground nuts and roast till crisp and aromatic, add curry leaves and close the flame (seasoning)
  • Coarsely grind grated mango, grated coconut, turmeric powder, roasted fenugreek, asafoetida and chillies with salt without adding water. (this will be like a chutney and can be preserved for a week to ten days in  refrigerator) (see pic)
  • In a wide bowl (basin) spread steamed rice, 3-4 spoons of ground masala (chutney) and the seasoning. Let the rice cool down a bit, now mix rice chutney and seasoning using fingers  or a spoon thoroughly till the rice is mixed uniformly.  Add a few spoons of oil, salt and grated raw mango while mixing to get an extra tangy and extra rich chitranna (optional).
  • Serve chitranna with papad/sandige ( Indian Chips) and a raitha of your choice


Note
  • The chutney can be preserved in a refrigerator and used whenever required
  • This chutney can be used as a pickle with curd rice / paratha
  • Prepare srequired amount of steamed rice - 250 gms serves 5 -6 
  • When mangoes are not in season try substituting with amchoor powder.

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