Mavinakayi Chitranna Recipe by Archana’s Kitchen

  • To start making the Mavinakayi Chitranna Recipe, we are going to first put together the rice.

  • If you do not have day-old rice, prepare dinner your rice until fluffy, unfold it out in a large plate and permit it to chill fully. This helps in making certain the rice does not get soggy, sticky and clumpy. Follow Steamed Rice Recipe – Pressure Cooker & Saucepan Methods to prepare dinner rice.

  • Next, warmth gingelly oil in a heavy bottomed wok or kadai. Add the mustard seeds, chana dal, cut up urad dal and roast the dals on medium flame till the dals flip golden brown in color. 

  • Once the dal turns golden brown, add within the curry leaves, asafoetida, and slit inexperienced chillies, saute for a number of seconds till the aromas of the asafoetida and curry leaves come by way of.

  • Now we are going to add the grated uncooked mango, turmeric powder and saute till the mangoes grow to be a bit tender. This will take about 2 minutes. 

  • Once the mangoes have softened, add the cooked rice, salt to style and stir nicely to mix. 

  • After 2 to three minutes,  stir within the chopped coriander leaves, combine it nicely and change of the gasoline.

  • Taste Mavinakayi Chitranna and alter salt, add extra uncooked mango if required in the event you prefer it to be extra tart.

  • Transfer Mavinakayi Chitranna to a serving bowl and serve scorching.

  • Serve the Mavinakayi Chitranna Recipe together with a Tomato Onion Cucumber Raita or High-Protein Peanut Chutney and a roasted papad for lunch and even for dinner. The Mavinakayi Chitranna makes an incredible picnic lunch too.

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