Mavinkayi Chitranna | Raw Mango Rice

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Mango rice is one of my favorite rice dishes. I have tried many recipes from Internet but found the perfect recipe in my favorite blog Monsoon Spice. Sia is my favorite blogger, I admire her blogging, photography and her recipes. In fact she is the one who suggested that I should create my own blog and I took it seriously :D 

I have made small changes to the original recipe, I always make this rice with raw mango. Sometimes I add broken cashew nuts to the tempering that adds a rich flavor to the rice. Today I have added a lot of peanuts. Thats how my family likes it:)

Prep time: 10 mins | cooking time :20 mins.

Recipe type: Rice, main course

Recipe source: Monsoon Spice 

Ingredients:

1 raw mango grated (with the peel)

2 cup long grain basmati rice, 

2 medium onion finely chopped

1 inch ginger finely chopped

3-4 green chillies finely chopped

1 sprig Curry leaves 

2 tbsp Coriander Leaves finely chopped

2 tbsp mint leaves finely chopped

1 tsp lemon juice

2 tbsp ghee

1 tsp urad dal

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

3 tbsp ground nut 

Salt to taste

1/2 tsp sugar (optional)

Method:

1. Wash and soak rice for 30 minutes.

2. Heat 1 tbsp ghee in a pressure cooker and add soaked rice to it and fry for a minute, add 4 cups of water and salt. Cook for 2-3 whistles and turn off. Let the rice cool down.

3. Heat 1 tbsp of ghee in a pan and add mustard seeds, when it splutters add peanuts and sauté. Add urad daal and fry until it's golden brown in color, add cumin seeds and let it splutter.

4. Mix in curry leaves and chopped green chillies and fry for 30 seconds.

5. Add ginger and onion and fry until onions turn translucent.

6. Add turmeric powder,sugar, salt and grated mango and mix well. Add mint leaves and half of coriander leaves. Cook for 3-4 minutes and turn off the flame.

7. Mix in rice and add remaining coriander leaves and lemon juice. Combine everything well and the delicious mango rice is ready to devour :-)

Serve hot with pickle, chutney or raita.

Notes:

1. Adjust lemon juice and sugar based on the sourness of mango.
2. As a variation I fry a piece of cinnamon, 2 cloves and 2 cadamoms in ghee before cooking the rice to give a subtle spice flavor.

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Charred Brinjal and Coconut Chutney | Smoky Eggplant-Coconut Dip

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I spent my childhood in North Karnataka with a mixture of cultures and food around, my parents are from coastal Karnataka so at home lunch was always a combination of South Canara and Dharwad style recipes, which my mother learnt from our neighbors. Back in my ajji's house they always cook matta rice (boiled red rice) and most of the times we had this rice ganji (water wasn't drained from the rice) for dinner.

It is very healthy and can be eaten with pickle, vegetable palya, happala (papad) or any chutney. My mother used to make different types of chutneys to go with it like raw mango chutney, green tomato chutney or ridge guard peel chutney etc. These chutneys are simple to make with very few ingredients and tastes good with even chapathi or white rice.

Continuing with the recipes from my mother's kitchen, today's post is about delicious and smoky Charred brinjal and coconut chutney.

Learn how to make brinjal- coconut chutney:

Prep time: 5 mins | Cooking time: 15 minutes.
Recipe type: Chutney | Dip | Side Dish

Recipe Source: My mother

Ingredients:
1 medium sized purple Brinjal/Eggplant
1 medium sized Onion
4-5 green chillies
4-5 cloves of Garlic
1 cup fresh coconut
1 tsp Cumin Seeds
1 slice raw mango cut into pieces
Salt to taste

Method: 
1. Wash and wipe dry the brinjal and roast it on direct flame on the burner. Keep rotating it so it's evenly roasted from all sides.  Discard the charred skin and roughly chop the Brinjal once its cooled down.

2. In Mixer Jar add fresh coconut, raw mango pieces, green chillies, cumin seeds, garlic cloves and salt and grind for a minute, do not make a fine paste. 

3. Mix in roughly chopped onion and charred brinjal pieces and pulse it couple of times, add a little water if needed. This is just to combine everything well. Do not grind continuously as it will turn into a fine thick paste.

4. Serve the delicious smoky chutney with Rice or roti/chapathi. 

Notes:
1. You can replace raw mango with tamarind pulp but the mango flavor is highly recommended.
2. Roast the brinjal thoroughly from all sides, it's easier to remove the skin when its well cooked.
3. Do not grind the brinjal to fine paste as the taste will completely change.

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