MAVINAKAYI CHITRANA

(MANGO RICE)

Serves 6

This mango rice dish originates from Kannada. It is suitable for serving on hot days as the green mango helps to cool the body. The sour and mildly spiced rice makes a good packed lunch for picnics or even the office. For the flavours to really soak in, prepare this dish at least 4 hours ahead. Serve with a raita.

Skinned grated coconut 130 g (4⅔ oz)
Ghee 2 Tbsp
Channa dhal 2 Tbsp
Urad dhal 1 Tbsp
Mustard seeds 1 tsp
Dried chillies 5, cut into short lengths
Green chillies 3, slit lengthwise
Finely minced ginger 1½ Tbsp
Finely minced garlic 1 Tbsp
Curry leaves 2 sprigs

Ground turmeric 1 tsp
Asafoetida powder ½ tsp
Salt 1½ tsp

Raw mango 300 g (11 oz),
peeled and grated

Cooked basmati rice or your choice of rice
1 kg (2 lb 3 oz)

Lime juice 60 ml (2 fl oz / 4 Tbsp)
Roasted peanuts 60 g (2¼ oz)
Chopped coriander leaves (cilantro) 2 Tbsp

1.   In a clean, dry pan, dry-roast grated coconut over low heat until aromatic and light
brown. Set aside.

2.   Heat ghee in a pan and fry urad dhal and channa dhal until aromatic and golden brown.

3.   Add mustard seeds and dried chillies and fry until mustard seeds begin to splutter.

4.   Add green chillies, ginger, garlic and curry leaves and sauté until chillies turn
bright green.

5.   Add turmeric, asafoetida powder, salt and mango. Sauté briefly, then add grated coconut
and mix well.

6.   Add cooked rice and lime juice. Mix well. Set aside for 1 hour before serving.

7.   Just before serving, stir in peanuts and coriander leaves.

110

INDIAN HERITAGE

Cooking