Chitranna is another wonderful Madhwa brahmin recipe that calls for mixing cooked rice with a tangy ‘tadka’. Today, I made raw mango chitranna and the tanginess of the mango stood out exceptionally well along with coconut and other spices in this typical south indian delicacy.
One can have this as a one-pot meal any time of the day 😉
Here goes the recipe:
1 cup cooked long-grained rice (left-over white rice can also be used)
Salt to taste
To be ground into a paste (without addition of water):
1 medium-sized raw mango
5 tbsp of fresh grated coconut,
1-2 green chillies (One can skip this and increase the quantity of red chillies in the seasoning)
1 tsp sesame seeds
0.5 tsp mustard seeds
3 tbsp peanut oil
1 tsp mustard seeds
2-3 de-stemmed red chillies,
A sprig of fresh curry leaves
1.5 tsp udid dal
1 tsp chana dal
0.5 tsp methi seeds ( I skipped it)
2 tbsp peanuts
1 tsp haldi powder
Asafoetida – a pinch
Make sure that the rice you are using is cooled and that the grains are not sticking to each other. Start off by preparing the paste and keeping it ready. The paste should be of the following consistency and thick:
Next, in a kadhai, heat the oil and add the udid dal, chana dal, peanuts. When the dals change color, add the remaining ingredients under seasoning and fry a bit. To this oil, add the ground paste and cook it for 3-4 minutes till the masala gets cooked. Add rice and salt and mix well.
Perfect dish to try out this mango season!