Maavinakayi Chitranna

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Make raw mango paste: Peel 1 large raw green mango. Grate or blend the flesh to a smooth paste — maavinakayi means raw mango in Kannada.

3. 3

   Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.

4. 4

   Add aromatics: Add 3 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2-3 minutes.

5. 5

   Add turmeric: Add half tsp turmeric. Stir 10 seconds.

6. 6

   Add raw mango paste: Add the raw mango paste to the tempering. Cook on medium heat 3-4 minutes until raw smell disappears.

7. 7

   Season: Add salt and half tsp sugar to balance the sourness.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until rice is well coated with the tangy mango and tempering.

10. 10

    Serve: Adjust salt and sourness. Maavinakayi chitranna is Karnataka's raw mango rice — tangy, nutty and flavourful. Serve with papad.