Mavinkayi Chitranna | Raw Mango Rice
Add 1 teaspoon of Methi Seeds into a pan & dry roast them
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Until it turns golden & is aromatic. This should take less than 2 minutes
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Add the roasted methi seeds & 1 teaspoon of Mustard seeds into a mixie jar
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Grind into a powder
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Add 3/4 cup of Grated Coconut into a bigger mixie jar
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Add cut raw mango slices or Grated Raw Mango
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I used frozen cut Green Mango instead of Fresh Grated Mango
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Add Methi - Mustard Powder
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Add less than a quarter cup of water if necessary & grind into a paste
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In a pan, heat 2 tablespoons of Oil
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Splutter Mustard Seeds, Asafoetida
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3/4 cup Peanuts
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1/4 teaspoon Turmeric Powder
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1 tablespoon each of Urad & Chana Dal
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A Sprig of Curry Leaves, 4-5 Dry Red Chilies
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When the groundnuts, urad & Chana Dal are crisp & golden, Add the ground paste & mix
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Keep stirring at regular intervals on low heat until the moisture begins to evaporate
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The lesser water you add while grinding, the faster this cooks
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In 3-4 minutes, it starts leaving the sides of the pan. Turn off the heat & set aside to cool
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This is Mavinkayi Gojju. Can be refrigerated for 3-4 days
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In a wide tray spread out cooked rice. Add a tablespoon of oil & mix. Set aside to cool
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Once the rice is cool, add the mango gojju little at a time
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Start mixing gently using your hands
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Another tablespoon or two of cooking oil & mix Gently until well incorporated
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Finally some chopped coriander & give it a good mix
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Let it sit for atleast 30 minutes for the flavours to blend before serving
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