Mavinakayi Chitranna Recipe – Raw Mango Rice Recipe Karnataka Style

Ugadi festival is around the corner. This year for Ugadi, I am sharing a Karnataka special delicacy Mavinakayi Chitranna recipe. Its nothing but raw mango rice recipe ( Mangai sadam) prepared in  Karnataka style. I learnt this recipe from my School moms friend Archana. 

When I was asking her about Ugadi special recipes of Karnataka other than holige/Obbattu, she told me that they make Mavinakayi chitranna , Mavinakayi chutney, kosambari, obbattu saaru and some palya for the festival. As I had already shared Holige recipe and easy obbattu saaru recipe,I wanted to try Kosambari and mango chitranna this year. 

Actually our friend Tara told me another recipe for Mavinakayi chitranna adding onion and roasted methi seeds powder. I will post that version later. I found many variations for this particular recipe on net. As I am sharing a festival recipe, I wanted to make a simple no onion, no garlic green mango rice and I followed my friend's recipe blindly :) So here you go, Ugadi special Karnataka style mango rice recipe – Mavinakayi chitranna with step by step photos and a video !

Check out my Holige recipe, easy obbattu saaru, Karnataka Ugadi lunch menu post !

Check out my Andhra Ugadi pachadi recipe, pulihora and boorelu recipes.

Mavinakayi Chitranna Recipe - Karnataka style raw mango rice

Mavinakayi chitranna recipe - Raw mango rice recipe - Karnataka style

Cuisine: Karnataka

Category: Rice varieties

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooked rice – 2 cups ( Raw rice or steamed rice – 1/2 cup) Grated raw mango – 1/2 to 3/4 cup ( Based on sourness of mango) Grated coconut - 1 tbsp Turmeric powder - 1/4 tsp Salt - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1.5 tsp Raw Peanut - 1 tbsp Green chillies - 3 nos ( Slit) Curry leaves - Few Coriander leaves - 1.5 tbsp

METHOD

Wash and pressure cook 1/2 cup of rice ( you can use raw rice or steamed rice) adding 1.25 cups of water and few drops of cooking oil. I used steamed rice/ Boiled rice. I used 1:3 ratio of rice and water. After the rice is cooked, spread it in a plate and add a tsp of oil around. Let it cool down. Measure 1.5 cups of cooked rice and keep aside. Wash and grated a medium sized raw mango. Taste it to check its sourness. After grating measure 3/4th cup of it and set aside. Pls refer the pic above. Adjust the quantity of  raw mango based on its tanginess. Heat oil in a kadai.Splutter mustard seeds.Add urad dal, chana dal and peanuts. Roast till peanuts are done and dal turns golden brown in color. Roast it in medium flame. Now add the slit green chillies, curry leaves and half of the chopped coriander leaves. Saute for a minute. Now add the required salt and turmeric powder.Mix well. Some people add raw mango,saute for a minute and then add the rice. But I added the cooked rice first and tossed well for a minute then added the raw mango as the sourness of my mango was less. My friend also told me to do the same. You can saute the raw mango before adding the rice if its too sour. It can be done in either ways. Lastly add the grated mango and mix well for a minute. Check for taste. If the taste is too sour, add some more cooked rice, some red chilli powder or slit green chillies to balance the sour taste. You can add more rice or grated mango based on your taste. Mix well and cook for a minute.Switch off the flame and garnish with coriander leaves and grated coconut. Serve hot or warm as u wish. Enjoy !

Note

For variations, you can make the raw mango paste without coconut seperately, refrigerate it for a week and then mix with cooked rice whenever needed.For this, add the grated raw mango after the tempering is done. Allow it to cook for a minute and switch off the flame. Let it cool down and then store in a box. Use clean spoon to handle. Adjust the quantity of green chillies based on the sourness of mango. I have used steamed rice ( Puzhungal arisi). Generally raw rice is used. You can add basmati rice as well. The quantity of rice may vary based on the sourness of raw mango. My mango was not too sour. It is optional to peel the skin of mango. As we are grating the mango, it is not necessary to peel the skin. Some recipes call for grinding mango, coconut, green chillies and add to cooked rice. You can try this method for variation. Do not avoid coriander leaves. It lends a nice flavor to the rice. Add half of the coriander leave while tempering and the remaining to garnish.

Try this simple and yummy raw mango rice at home, enjoy your lunch !

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Mamidikaya Pappu – Andhra Raw Mango Dal Recipe

I have heard about this Andhra Raw Mango Dal (Pachi Mamidikaya pappu in Telugu) from my friends. It is nothing but toor dal cooked with raw mango and seasoned with spices. Basically I am a big fan of raw mango recipes. So every year I wait for the mango season to explore new recipes with raw mango and ripe mango as well. This year, I wanted to start my mango recipes with this super easy and quick Andhra style raw mango dal recipe. I got this recipe from my Telugu Brahmin friend Sandhya in my apartment. She taught me this no onion no garlic Andhra style mango pappu. After getting the recipe from her, I browsed & found many recipes with variations. But I blindly followed Sandhya’s recipe as this is my first try. It came out really well. Dal is known to be the best comfort food for rice. This mango dal with a mild tangy and spicy taste is no exception. Sendhil & myself enjoyed this dal by mixing with plain rice adding ghee!  I am happy that I learnt an easy and delicious raw mango recipe. Thank u so much Sandhya . As Ugadi festival is fast approaching, most of you must be buying raw mangoes to make Ugadi pachadi. Do try this dal recipe too. You will love it. Ok, Now lets see how to make Andhra mango dal recipe with step by step photos. I will try to share a video recipe soon !

Do check out my other MANGO RECIPES too !

Andhra Raw Mango Dal Recipe

How to make Andhra style raw mango dal - Mamidikaya Pappu recipe with step by step photos !

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/2 cup Raw Mango - 1 no ( medium sized ) Water - 2 cups ( to pressure cook dal) To temper Cooking oil + Ghee - 1 tbsp ( 1/2 tbsp each) Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp ( optional) Roasted Fenugreek seeds powder - 1/2 tsp Asafetida/Hing - 1/4 tsp Curry leaves - Few Red chillies - 2 nos ( Pinched) Green chillies - 2 nos ( Slit) Turmeric powder – 1/8 tsp Salt & water – as needed

HOW TO MAKE ANDHRA MANGO DAL - METHOD

Dry roast 1 tbsp of methi seeds/Fenugreek seeds till it starts to splutter and turn light golden brown in color. Do not burn the seeds while roasting. Remove it when golden and let it cool. Powder it nicely. You can add 1/2 tsp of this powder in this mango dal. Store the remaining powder in a box and use it while making pickles, tamarind rice, vatha kuzhambu etc. My MIL adds a pinch of this powder while making filter coffee decoction. It lends a great flavor and mild bitterness to the coffee. In a pressure cooker base, take the toor dal and add 2 cups of water. Cook in low flame for 2 whistles.In the mean time, wash and peel the skin of raw mango. ( For variations, you can add chopped mango amd slit green chillies along with toor dal in pressure cooker).   Chop into small pieces and set aside.Discard the seed. In a kadai, heat oil + ghee and splutter mustard seeds, cumin seeds, curry leaves, pinched red chillies, slit green chillies.Saute for few seconds. Add hing and roasted fenugreek seeds powder. Mix well and add the chopped raw mango pieces. Saute the mango pieces for few minutes till it turns soft. Now add 1cup of water and add the required salt. Cover the kadai with a lid and cook for few minutes till mango pieces are completely cooked and mushy.Now take a masher and mash the mango pieces roughly. Remove the cooked toor dal and mash it with a whisk.Add this dal to the cooked mango mixture. Mix well and add 1/2 cup of water if its too thick. Add turmeric powder, required salt and 1/4 tsp chilli powder ( optional). Mix well and boil the dal for few minutes. This dal thickens when it cools down.So adjust its consistency accordingly. Transfer the dal to a bowl and serve hot with rice. Add a tsp of ghee while serving. Tastes yum !! Enjoy !

Note

Adding methi seeds powder gives a nice flavor to this dal. I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.

Try this easy mango recipe in this season and enjoy with rice & roti !

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Jaljeera Recipe With Video –Jaljira – How To Make Jal Jeera At Home

Jal Jeera / Jaljira is a healthy summer drink that is most popular in North India. In Hindi, Jal means water and Jeera means cumin seeds. This drink is prepared with special spice mix masala powder that is mixed with water or soda. Jal jeera spice powder is made of roasted cumin, pepper, mint leaves, black salt, ginger, amchoor powder and lemon juice. So it has lots of health benefits. Basically it helps to improve digestion and aids for weight loss too. I have tasted this jaljira several times in “The Village” restaurant and in some other hotels as well. Mostly it is served as an appetizer in restaurants whereas I like to have this drink after a heavy meal. I love this drink very much and I don’t mind drinking at any time or any season of the year. So I bought a packet of jaljeera powder from the shop and prepared this drink at home for the first time. We loved it very much. Then I started serving this to my guests as a welcome drink. Everybody liked it so much and asked me the recipe too. Even though I make it with store bought powder, I used to tell the ingredients roughly and ask them to buy this jal jeera powder from the market. Yesterday I was thinking to start summer recipes in my blog. The most refreshing summer drink jaljeera flashed in my mind. I tried it this morning by watching Sanjeev Kapoor’s YouTube video and made it from scratch. I altered the recipe slightly by looking at the ingredients list of store bought jaljira packet. It came out very well and tasty. Traditionally tamarind is used in jaljeera but have used lemon juice instead. So lets check how to make this refreshing, fresh, yummy, healthy, easy Indian drink for this summer – Jal jeera recipe with step by step pictures and a video. Do try it and enjoy !
Check out my other summer recipes in THIS LINK

Jal jeera Recipe - Jaljira - How to make Jal jeera at home

Jal jeera Recipe - Jaljira - How to make Jal jeera at home

Cuisine: Indian

Category: Summer Drink

Serves: Serves 3-4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mint leaves - 1/2 cup Coriander leaves – 1/4 cup Ginger - 1/2 inch piece Pepper corns – 1/2 tsp Roasted cumin seeds – 1/2 tbsp / 1.5 tsp  ( Dry roast) Black salt - 1 tsp Powdered white salt – 1/2 tsp  ( Regular salt) Sugar or grated jaggery -  1 to 2 tsp ( adjust) Chat masala powder Or Amchoor powder - 1 tsp Lemon – 1 no Cold Water -  3 cups To Serve Ice cubes – Few Kara Boondhi – To garnish ( as needed)

METHOD

Dry roast cumin seeds in a hot kadai for one minute. Do not burn the jeera. It tastes bitter and spoils the taste of jaljeera. Take all the ingredients given in the list in a mixie jar. Add the roasted cumin seeds. Grind to a smooth paste adding required water. I used 1/2 cup water to grind it. Transfer the ground paste to a bowl and wash the mixie jar with one cup of water. Add the washed water to the paste.  Place another bowl, keep a metal strainer and filter the drink. Press it with a spoon to filter well and discard the residue. Add 1.5 - 2 cups more water and mix well. Check for taste and add more salt, sugar or lemon juice if needed. If you need more cumin flavor, add 1/2 tsp readymade cumin powder if u have in hand. To serve : Take a tall glass, add some crushed ice or ice cubes, top it with 2 tsp of kara boondhi and pour the jaljeera till the rim. sprinkle a pinch of cumin powder if u wish. Serve immediately. Refrigerate the remaining drink for later use. Stays fresh for 2-3 days in refrigerator. Enjoy !

Note

You can add more black salt, amchoor powder , sugar and lemon juice at anytime after making the drink. Adjust them based on your taste.  Jaljeera tastes the best when its served chilled. So always use ice cold water for preparation or refrigerate it  / add ice cubes while serving ! Never try this recipe without black salt and chat masala or amchoor powder.It adds a unique taste to this drink.

Try this easy drink at home and have it after or before a heavy meal. It helps to improve digestion and increases appetite !

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Tomato Sabji Recipe – Onion Tomato Sabzi Recipe For Chapathi, Poori

When my father was working in Mumbai, he learnt this recipe from his North Indian friend.  Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad's cooking a lot . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day's dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me  :)

Tomato sabji recipe for chapathi, poori

How to make tomato sabji in a pressure cooker - Easy & quick side dish for poori and roti/chapathi !

Cuisine: North Indian

Category: Side dish for roti

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Ripe tomato - 3 nos Big onion - 1 no ( Big sized) Ginger-garlic paste - 1/2 tsp Red chilli powder - 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd) Dhania powder/coriander seeds powder - 1/2 tsp Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Sugar - 1/2 tsp Salt & water - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp ( optional) Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds. Saute onion until transparent and then add ginger-garlic paste and curry leaves.  Saute till the raw smell of g&g paste goes off. Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy. Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti ! Enjoy !

Note

For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly. You can also add some cooked peas or boiled potato cubes. You can skip dhania powder if u wish. But flavor varies. Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji. You can also make this sabji in a kadai instead of pressure cooker. For variations, you can add coarsely crushed peanut powder ( 1 tbsp )

Try this easy, yummy tomato sabji at home and enjoy !!

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Coconut Khoya Burfi Recipe – Nariyal Ki Barfi With Khoya

I must thank my reader friend Harini for requesting me to try Chennai Ganga sweets shop style coconut burfi with khoya ( Thengai burfi in Tamil, Nariyal Ki burfi in Hindi). When she told me, I had no clue about its taste and texture. Recently I bought that coconut burfi from Ganga sweets during my Chennai trip. When I tasted it, I found the barfi is made with coconut and khoya. I browsed for the recipe and tried it by watching Dr.Shalini’s YouTube video. Even though its my first attempt, I am quiet happy with the results.I won’t say it came out 100% close to the sweet shop ones but it tasted similar. 

Usually South Indian coconut burfi is made by cooking freshly scraped coconut in sugar syrup of one string consistency. But this coconut burfi with khoya is prepared by cooking khoya/mawa, desiccated coconut, sugar and water together till it reaches the burfi consistency. You don’t have to check for one string sugar syrup. But this burfi takes long time to cook and set as it has khoya in it. 

I have not used milk, milk powder or condensed milk in this recipe as I had used yellow food color to resemble the sweet shop burfi. If you want to make white colored coconut burfi, use milk instead of water. I am happy that I could try this North Indian style nariyal ki burfi successfully at home. I am sharing this colorful recipe as my contribution for Holi festival. Do try this easy and yummy coconut mawa burfi at home for this festival and have a great celebration. Lets see how to make coconut khoya burfi with step by step photos and a VIDEO !

Do check out my Holi special recipes COLLECTION for more sweets and snacks ideas!

Coconut khoya burfi recipe - Nariyal Ki barfi with mawa

How to make coconut khoya burfi recipe at home - North Indian style coconut burfi with khoya !

Cuisine: Indian

Category: Sweet

Serves: 10 

Prep time: 5 Minutes

Cook time: 30 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Desiccated coconut - 1.5 cups ( I used store bought dry coconut) Unsweetened Khoya / Mawa - 1 cup ( I used  200gms of Milky mist khoya) Sugar - 1 cup Water - 3/4 cup Saffron threads - Few Yellow food color - A pinch Cardamom powder - 1/4 tsp Chopped pistachios – 2 tbsp ( To garnish) Ghee – 1 tsp ( to grease the plate)

METHOD

Grease a tray with ghee and keep it ready. Mash the khoya well and measure 1 cup. Keep aside.In a kadai, take 3/4 cup of water, add saffron threads, food color and cardamom powder. Mix well and let it start to boil. Add 1 cup of mashed khoya and mix well without lumps. It resembles condensed milk after mixing. When it starts to boil with bubbles, add sugar and mix well.Sugar melts and the mixture starts to roll boil. Let it boil for a minute. Then add 1.5 cups of desiccated coconut and mix well. Mixture will start to thicken. Keep mixing till the burfi mixture is thick and leaves the sides of pan completely. It becomes a whole mass with nice coconut smell. Stay nearby and keep stirring to prevent burnt bottom. It takes nearly 10–15 minutes to reach the final stage if mixing in medium to high flame. Make sure there is very less moisture. It should not be too wet. Remember over mixing makes the burfi too hard and chewy.So remove it at the right time. Grease the bottom of a small bowl with ghee. Put the burfi mixture to the greased tray and press it well with a greased bowl. Level it and sprinkle the chopped pista pieces. Press it well. Freeze the burfi mixture for one hour OR refrigerate it for 2-3 hours. It helps to set the burfi quickly and make shapes perfectly. Mark square shape using a greased knife.As the burfi mixture is cold and frozen, it would be difficult to handle. So press it hard to mark shapes. Remove it after few minutes. It tastes slightly chewy when consumed on the same day. Tastes perfect the next day. This burfi needs a setting time of 8 hours. Be patient. Leave over night and taste it the next day to know its actual taste.   Enjoy ! This burfi stays good for 2 days in room temperature and 4 – 5 days under refrigeration.

Note

If you want to use fresh coconut, you can use instead of desiccated coconut. But it takes longer time to cook and reach the final stage as fresh coconut has some water content. Shelf life of the sweet reduces if you use fresh coconut.

Try this easy, yummy coconut khoya burfi at home and enjoy the festival !

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