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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Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties

For this Navratri, I din’t  try any new sundal variety. As I have kept Golu in my house, I was busy in inviting guest, giving thamboolam and other household works. So I prepared Green gram sweet sundal, Green gram masala sundal, Badam burfi, Black chana sundal, sweet corn sundal, Rava kesari and Sweet pongal in these 7 days. This morning I prepared Kadalai paruppu Sundal keeping Saraswathi Pooja/Ayudha poojai celebration in mind. 

My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam.  Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescue. Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.

Do check out my other Sundal varieties in this link !

Kadalai paruppu sundal / Bengal gram dal sundal recipe

How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !

Cuisine: South Indian

Category: Sundal varieties

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bengal gram dal / Kadalai paruppu - 1/2 cup Salt & water - as needed Grated coconut – 3 tbsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few Green chillies - 1 no ( slitted or finely chopped)

HOW TO MAKE KADALAI PARUPPU SUNDAL - METHOD

Wash and take the dal in the cooker base. Add enough water ( I used 2 cups) and pressure cook for 2-3 whistles in very low flame. Kadalai paruppu won’t become mushy very easily. So It would be perfectly cooked in low flame in just 2 whistles. Remove the lid after the steam is released. Check whether it mashes in your finger. Drain the excess water if any and use it for making rasam or dal soup. Make sure you keep 1 tbsp of water in the dal. In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds. Add slitted or finely chopped green chillies, curry leaves & hing. Saute for a minute. Add the cooked dal along with the little water in the cooker. Add the required salt, Mix well & boil till all the water evaporates. Mix it gently without mashing the dal. Lastly add the grated coconut, give a quick stir & switch off the flame. Remove from the kadai & transfer it to a vessel. Offer to God & serve ! This sundal will become grainy once it starts to cool down. So do not panic if it looks slightly mushy while hot. Enjoy ! Do check out my other Sundal varieties in this link !

Note

Use finely chopped chillies for spicy taste. I use slit chillies. You can also use finely chopped ginger if you like its flavor. Optionally, you can garnish this sundal with coriander leaves. Add more coconut for rich taste.

Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !

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Sweet Pidi Kozhukattai Recipe – Vella Kozhukattai Recipe with rice flour

We make sweet pidi kozhukattai for Chitra Pournami, aadi velli and Navratri as well. Recently I heard from my South Indian friends making pidi kozhukattai for Ganesh chaturthi too. Some people call this as Vella kozhukattai/Vellam kolukattai. So I thought of making this post for this festival. Usually I make pidi kozhukatti with homemade processed rice flour. 

Today I have shared a version with store bought rice flour( I used Anil kozhukattai maavu).Its cooking procedure is very similar to sweet ammini kozhukattai recipe. Only the shapes are different. So its like a two in one recipe. Do try this easy and simple sweet kozhukattai variety for this Ganesh chaturthi and have a great celebration ! Lets see how to do this easy sweet pidi kozhukattai recipe with rice flour. Check out my Easy Kara Pidi kozhukattai too !

Sweet pidi kozhukattai recipe

Sweet pidi kozhukattai with rice flour, jaggery and coconut

Cuisine: Indian

Category: Sweet

Serves: 12

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup -- 250ml Kozhukattai Rice flour or idiyappam flour - 1/2 cup ( I used Anil Kozhukattai flour) Grated jaggery or powdered jaggery - 1/4 cup + 2 tbsp Water - 1 cup  Cardamom powder - 1/4 tsp Grated coconut or coconut pieces - 2 tbsp Oil - to grease hands and idli plate

METHOD

Take the powdered jaggery in a kadai. Add 1 cup of water and heat it. Melt the jaggery and strain it with a metal strainer. After straining the syrup, boil it till frothy. Simmer the flame and add grated coconut, cardamom powder. Mix well & boil. Add the measured rice flour. Mix well till all the syrup is absorbed by the rice flour. It will become a thick, soft dough. Grease your hands with oil and take a small ball sized dough. Press it with 4 fingers towards inside and make an impression as shown in the picture below. Make all the kozhukattai and arrange them in a greased idli plate. Boil water in a idli pot and let it start to roll boil. Place the idli plate with kozhukattai. Steam it for 5-7 minutes in high flame. It will look shiny. Check if it bounces on a plate. Switch off the flame and let the kozhukattai be inside the pot for 5 minutes. Then remove them from the plate and serve.Enjoy !

Note

Do not add more water if you add less jaggery because kozhukattai tastes less sweet in this case. The quantity of jaggery and water should be proportionate. You can add more jaggery i.e Rice flour & jaggery in 1:2 ratio of you want sweeter kozhukattai.

Easy, delicious sweet pidi kozhukattai is ready to offer God !

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Sweet Ammini Kozhukattai Recipe – Easy Kozhukattai Recipes With Rice Flour

Ammini kozhukattai also known as Ammani / mani kozhukattai in Tamil, mini rice balls in English, Undrallu/Bellam Kudumulu in Telugu is a very easy to make kozhukattai variety. People make sweet and spicy version of this kolukattai for evening snacks and during Ganesh Chaturthi festival as an offering to God. Long back I shared ammini kozhukattai under low calorie snack. But this is the first time I tried sweet ammini kozhukattai i.e Vella Kozhukattai and masala ammini kozhukattai/Spicy kozhukattai. 

Sweet kozhukattai can be prepared in various ways. I made this with store bought rice flour by directly cooking it in jaggery syrup just like sweet pidi kozhukattai. Usually I make kozhukattai with store bought idiyappam flour but this time I tried with Anil kozhukattai maavu. It came out super soft, delicious and flavorful.

 If you are looking for an easy sweet kozhukattai recipe without making pooranam/stuffing part, this is the best choice. Kids would love it too. Even bachelors can try this for Ganesha pooja. Make this easy, cute looking sweet ammini kozhukattai/ Inippu kozhukattai for this Vinayaka chaturthi festival and enjoy ! Lets see how to prepare soft and tasty sweet ammini kozhukattai with step by step photos !

Check out my Full collection of Ganesh Chaturthi recipes HERE

Sweet Ammini Kozhukattai Recipe

Ammini kozhukattai/ mani kozhukattai - Sweet version using store bought rice flour and jaggery.

Cuisine: Indian

Category: Sweet

Serves: 2

Prep time: 15 Minutes

Cook time: 5 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour - 1/2 cup ( I used Anil Kozhukattai flour) Grated jaggery or powdered jaggery - 1/4 cup + 2 tbsp Water - 3/4 -1 cup Cardamom powder - 1/4 tsp Grated coconut - 1 tbsp Oil - to grease hands and idli plate

METHOD

Take the powdered jaggery in a kadai. Add 3/4 to 1 cup of water and heat it. Melt the jaggery and strain it with a metal strainer. After straining the syrup, boil it till frothy. Simmer the flame and add grated coconut, cardamom powder. Mix well & boil. Add the measured rice flour. Mix well till all the syrup is absorbed by the rice flour. It will become a thick, soft dough. After the dough turns warm, make small balls by greasing your hands with oil. Grease the idli plate with gingely oil or cooking oil. Boil the water in an idli pot or kadai. Keep the idli plate only after the water starts to roll boil. Steam it for 5-7 minutes. Do not steam for more time. It will make the balls hard. To check whether its cooked, take one ball and drop in a plate. If it bounces, ball is cooked. If it sticks to the plate, balls are not cooked. Switch off the flame after the balls are cooked. Let it rest for 5 minutes and then remove the balls in a plate.Enjoy ! I garnished with grated coconut & served it.

Note

Add more jaggery if you need more sweetness. You can add upto 1/3 cup. I felt adding 1/4 cup itself was sufficient. Water quantity depends on the flour you use. Homemade rice flour may need lesser water. Do not steam the balls for more time. It will become hard. To avoid this, place the idli plate only after the water in the idli pot starts to roll boil. By doing this way, kozhukattai gets cooked fast and remains soft too.

Try this easy sweet kozhukattai for this Ganesh chaturthi and enjoy your celebration !

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Poornam Boorelu Recipe – How To Make Poornalu – Andhra Burelu

Poornam Boorelu/Poornalu/ Burelu (In Telugu) is one of the most important Neivedyam /Prasadam recipes for Varalakshmi Vratham in Andhra. Most of the people make this during Diwali and Ganesh chaturthi too. Boorelu is very similar to Tamil nadu style Suzhiyam/Suzhiyan recipe but the ingredients used for the outer covering is different. In suzhiyan, maida and rice flour is used for the outer covering whereas boorelu needs rice + urad dal batter (Just like dosa batter) for the covering. Otherwise, the procedure for making Pooranam is one and the same. Pooranam ( Stuffing) can be made with Senaga pappu ( Chana Dal ), Pesarapappu ( Moong dal ) or Kobbari ( Coconut). This morning I tried it for pooja and of course to post this special recipe on this Varamahalakshmi festival day. Even though its my first attempt, it came out very well and I am happy with the result. For this recipe, I asked my neighbor Sowjanya who is from Andhra. She told, on Varamahalakshmi, they make a count of 9 boorelu/poornalu and offer to God. It should be consumed only by the family members after the pooja. So its a must and should sweet recipe to be made for them during this festival.She shared her recipe along with some useful tips too. Thank you Sowjanya for the perfect recipe. We all loved it. Do try this Andhra special sweet recipe for festivals and have a great celebration. Ok, Lets see how to make Pooranam Boorelu ( Poornalu) with step by step pictures.

Pooranam Boorelu Recipe

Pooranam Boorelu - Andhra style senagapappu boorelu recipe

Cuisine: Indian

Category: Sweet

Serves: 9 nos

Prep time: 5 Hours

Cook time: 3 Minutes

Total time: 5H03Minutes

Chitra Ganapathy

INGREDIENTS

For the stuffing/Pooranam Chana dal - 1/2 cup Grated jaggery - 3/4 cup Water - 1/3 cup Cardamom - 2 nos Grated coconut - 1//4 cup For the outer covering Raw rice - 1/2 cup Round white urad dal - 1/4 cup Water - as needed Salt - A pinch Sugar - 1/2 tsp Cooking oil - to deep fry

METHOD

Wash and soak the rice and dal together for minimum 4 hours. Over night soaking is also fine. Grind it to a slightly coarse paste in dosa batter consistency adding required water. Make sure batter is not too thin. Set the batter aside for one to 5 hours. But I used it immediately without resting time. Wash and pressure cook chana dal adding enough water. Chana dal should be blossomed and retain its shape ( i.e when you press the dal, it should become mushy) Do not over cook the dal. Grind it to a coarse paste without adding water or mash it with a ladle. In a pan, melt jaggery adding water. Strain it to remove the impurities using a metal strainer. Boil the syrup till it becomes frothy or reaches one string consistency. Add the ground chana dal paste, cardamom powder and grated coconut. Mix well till it becomes a whole mass and leaves the sides of pan. Switch off the stove and let it become warm. Make balls of golf balls size and arrange in a plate. Heat oil to deep fry. Test the oil temperature by dropping a pinch of batter. If it rises to the top, oil heat is just right. Simmer the flame completely.Take the ground batter, add sugar, mix well. Dip a stuffing ball into the batter using a spoon. Wipe the excess batter in the sides of vessel and deep fry the balls in medium flame till it turns slightly golden with brown spots.Do not fry for long time. Remove in a tissue. Offer to GOD and get the blessings. Enjoy  eating! NOTE : You should make 9 or 5 balls and offer to GOD. It should be eaten only by the family members.Do not give this as prasad to others. Tip 1 : Adding sugar in the batter gives a mild sweet taste to the outer covering too. So it won't taste bland. Tip 2 : Poornam should be thick and there should not be any moisture content in it else it will disperse in oil when you deep fry the balls.So add besan flour if needed to make the stuffing thick. Tip 3 : If the batter is thin, you can add some rice flour to bring the right consistency.

Note

You can use the remaining batter to make dosa or punugulu. While cooking dal , if u add more water , drain the excess water and grind to a smooth paste.  If there is more moisture in the cooked dal, you can add some besan flour to thicken the stuffing quickly. It stays soft and good for 1-2 days.

Enjoy this delicious traditional Andhra sweet at home !

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Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

Andhra Pulihora also known as Chintapandu Pulihora in Telugu is a must try recipe during festival time. As Varalakshmi Vratham is fast approaching, I thought of sharing some Andhra style neivedyam recipes for this festival. This morning, I was asking my friend Megha about Varalakshmi Vratham special recipes as her MIL belongs to Andhra. She suggested recipes like Boorelu, appalu, Garelu and Pulihora. As our family is a big fan of tamarind rice, I started with this recipe. The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai. Its a very simple recipe without any grinding job. In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. But I made the basic version as told by Megha and watched Attammaa TV YouTube video recipe too for more reference. This Puliogare paste i.e. Pulihora Pulusu can be quickly made in minutes if you have readymade tamarind paste in hand. Its an ideal choice for quick lunch box recipe. Raksha loved it a lot and asked me for second serving as well. But this pulihora needs a standing time of minimum 2 hours for all its flavors to blend well. So friends do prepare this rice at least two hours before serving to relish its actual taste and flavor. Now lets see the step by step recipe of how to prepare Andhra Pulihora / Chintapandu pulihora in detail.

Check out my Tamil nadu style Puli Sadam and Pepper Puliogare recipes too.

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Ven Pongal Recipe – How To Make South Indian Khara Pongal

Ven pongal also known as Khara pongal is one of the most important South Indian breakfast recipes which is very popular in Tamil nadu. I have already shared my MIL’s easy, Venn pongal recipe in a pressure cooker with a video. Today I have come up with my mom’s version of making ven pongal. My parents are with me in Bangalore and I am having a great time with them. I am enjoying my mom’s special recipes. This morning amma made ven pongal and coconut chutney for our breakfast. 

Most of us avoid eating pepper corns if its added as whole ones. So my mom adds coarsely powdered pepper corns just like the ones served in some hotels. And she adds more quantity of moong dal to make the dish more healthy. It doesn't look like hotel style ghee dripping pongal but sure its tasty. Do try this version. You will love it. Ok, Lets see my mom’s style South Indian Ven pongal recipe for breakfast.

Ven pongal recipe

Ven pongal/Ghee pongal/Khara pongal - South Indian breakfast recipes

Cuisine: South Indian

Category: Breakfast

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice/Pacharisi - 1 cup Yellow moong dal/Paasi paruppu - 1/4 cup Water - 5 cups ( add more based on your desired consistency) Ghee - 4 tbsp Pepper corns – 1 tsp Cumin seeds - 1.5 tsp Curry leaves - few Chopped ginger - 2 tsp Asafetida/Hing - 2 pinches Cashew nuts - few Salt - as needed

HOW TO MAKE VEN PONGAL - METHOD

Heat 1 tsp ghee and roast moong dal in a kadai till nice aroma arises. Do it patiently without burning them. Remove in a plate. For variations, you can skip roasting the dal and wash it with rice.  Wash the rice and set aside. In a kadai, heat 2 tbsp of ghee and roast the pepper corns. Let it crackle. Remove half of them and powder it coarsely. If you want, you can powder all the roasted pepper corns. I powdered half & added the remaining as it is for photographic attraction. But my mom usually powders all the pepper corns. Add cumin seeds to the remaining pepper corns and roast the jeera for few seconds without burning. Switch off the flame and set aside. In a cooker base, take the washed rice and roasted moong dal. Add 5 cups of water and required salt. Mix well and add the roasted pepper + cumin mixture, chopped curry leaves, ginger and hing. Mix everything and pressure cook in high flame for 7 to 9 whistles. Remove the weight valve after the steam is released. Heat 1tbsp of ghee and roast cashew pieces till golden brown. Open the cooker and add the roasted cashews and powdered pepper corns. Mix well till mushy and add the remaining 1 tbsp of ghee. Mix and serve. Serve hot with coconut chutney .Enjoy !

Enjoy yummy ven pongal for breakfast !

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