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.