Maavinakayi Pudina Chitranna is a summery version of the humble Chitranna aka Lemon rice – the addition of Pudina (mint leaves), takes the flavor of Raw mangoes to the next level. Must try during Mango season.
I make Maavinkayi Chitranna every summer when the mango season is upon us. I made this particular version last summer. Each time I make, it is always different. Nonetheless, this is the thing about cooking that I like so much that each try brings a new revelation.
A must make during Indian Summers – Maavinkayi Chitranna is typically made for the first time in the year on Yugadi day (Hindu new Year celebrated in many parts of South India). Maavinkayi Chitranna aka Raw Mango Rice can be called the summery version of the humble Chitranna – Lemon rice (which had a fancy name Lemon Pilaf in a NY restaurant btw!)
Mavinkayi Pudina Chitranna takes the flavor of Raw mangoes to the next level with the addition of mint leaves. Generous sprinkling of fried peanuts is how we like it. It is Vegan too. Perfect with a side of Maavinkayi Paanaka – Raw Mango cooling drink on the side.
Though mint leaves doesn’t feature in the traditional version, it pairs well with mango and appeals when you need a good change from the traditional Chitranna. You could even add grated carrots, fried cashews and customize it further for variations. You could also try this version using Mango Thokku
Because summer and mangoes are synonymous in India and typically summers call for lighter meals, I reach for a single rice dish such as this one on most days. It is super easy to put together for a quick lunch, brunch or dinner and is quite sure to hit all the taste buds.
If you like Raw Mangoes in any form, give this one a try. Whether u are in the mood for a one pot item for any meal or that one star of a dish to add to your spread, Maavinkayi Pudina Chitranna comes handy.
If you try this recipe, let me know! Leave a comment and don’t forget to tag a photo @justhomemade on Instagram.
Raw Mango Mint Rice
- 3/4 cup raw sona masoori rice
- 1 1/2 cups water to cook the rice
- 1 small green mango 3/4th cup peeled and grated
- 1/2 cup freshly grated coconut
- 1/4 tsp turmeric
- handful of finely chopped cilantro/ coriander leaves for garnish
- handful of pudina /mint leaves washed and towel dried
- 1/4 cup fresh cut coconut pieces
- 1-2 green chilli es or per taste
- 4-5 tbsp peanut oil
- 1/4 cup peanuts more if you like
- 1/2 tsp mustard seeds
- 1 tsp chana dal/bengal gram
- 1 tsp urad dal/ black gram
- 2 green chilies torn into halves
- 2 red chillies broken
- big pinch of hing/asafetida
- 1/2 tsp methi powder fenugreek seeds finely ground
Wash rice well and pressure cook with 1-1/2 cups of water let the cooker cool. Once cooker can be opened, transfer rice to a large mixing bowl and let cool and the grains separate.
In the meanwhile, in a small jar grinder, grind pudina, green chilly and coconut to a paste with little water.
Sprinkle turmeric on the rice. Distribute grated green mango over the rice. transfer the pudina paste on the rice. season with salt.
For the seasoning, heat oil in a kadai over medium heat. when the oil is hot, add peanuts and keep stirring until they are golden brown. Strain the peanuts to a bowl.
Next, add mustard seeds to the same oil. when they begin to splutter, turn the heat down to low and add chana dal, urad dal and torn geen chillies and keep stirring. when the dals are golden brown, turn off the heat. Add hing and methi powder
Pour this hot seasoning over the pudina paste and all over the rice in the mixing bowl uniformly.
Sprinkle grated coconut, chopped cilantro and give it a good mix.
Taste and adjust salt if needed.
Finally, garnish with fried peanuts and more chopped cilantro