Maavinakayi Chitranna

Ingredients

• - 2 cups rice
• - 400g raw mango rice
• - 2 onions
• - Spices as required
• - 3 tbsp ghee or oil
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
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. 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. 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. Add turmeric: Add half tsp turmeric. Stir 10 seconds.
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. Season: Add salt and half tsp sugar to balance the sourness.
8. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
9. Mix evenly: Fold until rice is well coated with the tangy mango and tempering.
10. Serve: Adjust salt and sourness. Maavinakayi chitranna is Karnataka's raw mango rice — tangy, nutty and flavourful. Serve with papad.