Maavinkaay Chitranna

People from Karnataka need no introduction to this classic recipe.Most people also make this gojju and keep it, so that it is easy to mix it with rice anytime and eat it.I learnt this recipe from my mother.My mother does two variants of the same dish (One with onions and one without onions).Both these variants have its own unique taste.In this post, i have provided the recipe for the one without using onions.

A typical Kannadiga Oota(Kannadiga meal) definetly includes "Chitranna" served on a plantain leaf!!

Ingredients:

1)Unripe Mango/Maavinkaay -- 2 Nos
2)Menthya/Fenugreek  seeds-- 1/2 tsp
3)Mustard seeds- 1tsp
4)Cumin seeds--1/4 tsp
5)Garlic cloves- 4 cloves
6)Ginger-small piece
7)Peanuts-- 2 tbsp
8)Green chillies-5 nos
9)Red chillies- 3 nos
10)Grated Coconut- 1/2 cup
11)Coriander/Cilantro- For garnishing
12)Asafoetida/Hing--Little
13)Turmeric-1/4 tsp
14)Salt-To ur taste
15)Bengal Gram

Preparation

• First Cook One cup of rice and allow it to cool. (Cook one cup of rice in 2 cups of water)
• Now in a mixie jar add fenugreek seeds,cumin,ginger,garlic,grated maavinkaay,mustard seeds,green chillies,salt and grind it into a paste.
• Now add some oil into a vessel,and allow it to heat.
• Once it is heated you could add peanuts fry it for a while and keep it aside.
• Now add mustard seeds and allow it to splutter, then add cumin seeds ,urad dal /bengal gram, red chillies,asafoetida,curry leaves and turmeric.
• Once the urad dal turns a little brownish add the paste and fry it till the oil is left on the sides.
• Then add the cooked rice and the roasted peanuts to it and mix it well.
• Garnish it with coriander and grated coconut

It is excellent when eaten with curds.

Tip:When you are cooking the rice make sure you add a tsp of cooking oil into it,so that the rice granules don't stick to one another.