Bachelor-friendly, Everyday Simple Recipes, Main Dish, South Indian, Vegan

Tangy Spicy Raw Mango Rice – Mavinkai Chitranna

Karnataka cuisine has many varieties of Baths and Chitranna. One is, Mavinkai Chitranna, a tangy and spicy rice made with mature raw mango. I had this first at my friend’s place last week and it has become my favorite since then. I have already made it thrice in 10 days or so. It is a must try if you like tangy food and love easy-to-cook meals. It is a one-pot meal and ideal for lunch dabba and for short journeys. I will share two different versions of making this. Both are unique and tasty.

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Ingredients:
Cooked rice (raw rice of any variety)- 3 cups
Grated raw mango (Totapuri is ideal) – 1 cup

For Grinding (version 1):
Green chilies/Red chilies – 2
Sesame seeds – 1 tbsp (optional)
Roasted peanuts – 2 tbsp (optional)

For Grinding (version 2):
Chana dal – 1 tbsp
Urad dal – 2 tbsp
Fenugreek seeds – 1/2 tsp
Green chilies/Red chilies – 2 (adjust to taste)

For Seasoning:
Cooking oil (Sesame oil/groundnut oil are preferred) – 2 tbsp
Mustard seeds – 1/2 tsp
Asafetida – 1/2 tsp
Turmeric powder – 1/4 tsp
Jaggery powder – 1/2 tsp
Curry leaves – a sprig
Whole dry red chilies – 1-2
Grated coconut – 3/4 cup
Salt as needed

Method:
Cook the rice, transfer to a plate, and let it cool. Keep aside.
If you are following version 1, in a mixer, grind the sesame seeds and roasted peanuts. If you are following version 2, dry roast the ingredients (urad dal, chana dal, fenugreek seeds) separately. Grind together in a mixer to make a powder. Wash, peel, and grate the raw mango after removing the tough outer skin and the seed. Instead of grating, you can cut mango into small cubes and grind this coarsely. If you choose to grind the mango pieces instead of grating it, then after the dry ingredients are powdered in the mixer, add the mango pieces along with chilies and grind coarsely. Do not make a paste. Grind coarsely ensuring that no more big mango chunks remain. Do not add water.
Heat oil in a pan. Add mustard seeds and let them crackle.
Add turmeric powder, asafetida powder, curry leaves, and whole dry red chilies.
Stir for about half a minute and then add the coarsely ground paste into this. Add jaggery powder. Stir and cook for about 3 minutes until the raw mango smell goes away and mango gets cooked.
Add the cooked rice (this should be in room temperature) little by little, mix well. Taste and adjust the quantity adding salt as required.
Add grated coconut as well. Mix well and serve hot along with papad pickle.

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Since the mango rice is tangy by itself, I do not prefer any pickle along with it and love eating it as is.

Notes:
1. The roasted peanuts and sesame seeds are optional but they add to the taste.
2. Jaggery helps balance the mango tart and helps enhance the taste.
3. I roasted the grated coconut separately and added to the rice. This enhances the taste but is optional.
4. Instead of grating the raw mango and coconut, you can peel and cut them into chunky pieces and use the mixer to a coarse mixture.

Everyday Simple Recipes, Main Dish, South Indian, Vegan

Eggplant Rice – A One-Pot Meal

Recently I have been finding one-pot meals very interesting. I never used to like them earlier, only for the reason that I was not familiar with them. At home the only one-pot meal we knew was curd rice, tomato rice, lemon rice, and tamarind rice. Apart from these, I was not used to pilaf or biriyani simply because at home we do not use garam masala. Meal to us meant rice accompanied with a gravy and a subzi. It took me several years to get out of that comfort zone.

Lunch boxKarnataka cuisine has many varieties of one-pot meals. The first meal I had at MTR had some of these including Bisibele bath. Personally not a big fan of that one. But vangi bath or eggplant/brinjal rice has been a favorite ever since the first time. Eggplant rice is a very good option to make when you are expecting guests and need to make rice and roti-subzi. This one-pot meal does not need much preparation, can be made quickly, and gives you ample time to attend to other things. It is a convenient lunch to carry to schools and work places.

Let me add the disclaimer first! This recipe requires a special powder called Vangi Bath masala powder. Like many other ready-to-mix powders that are available in the market (most famous brand being MTR), this powder is also available. I am not sure if it is widely available like a puliyodarai mix! In this recipe, I have not explained how to make the vangi bath mix because I do not know how to. I bought the masala mix from my friendly neighborhood Iyengar’s Bakery that sells masalas, snacks, and some tasty dosas and meals.

Vangi bath masala mix can be prepared at home and has good shelf life. Aayis Recipe, a veteran food blogger’s version can be checked here. This one over here┬áis good too.

Traditional recipe only uses brinjal but I used potato and capsicum as well. I quite loved the taste!

Ingredients:
Rice (raw rice/biriyani rice preferred) – 1 glass
Oil – 1 tbsp
Mustard seeds – 1 tsp
Brinjal – 2 medium sized
Potato – 1 medium sized
Capsicum – 1 medium sized
Green chillies – 2
Turmeric powder – 1/2 tsp
Vangi Bath mix – 1 tbsp
Roasted peanuts – 1/2 cup
Coriander leaves – a bunch
Curry leaves – 2 stalks
Lemon juice – of half a lime or as desired
Salt – as needed

Method:
VegetablesPressure cook rice and keep aside.

Wash and clean the vegetables. Peel potato, remove stalk from eggplant and capsicum. Cut in rectangular pieces (can be cut as desired). Separate the capsicum pieces from the brinjal and potato pieces. Split the green chillies. Keep aside.

Heat an iron kadai and pour oil. Add mustard seeds to the oil. After mustard seeds splutter, add cut brinjal, potato, curry leaves, and green chilies. Add turmeric powder. Stir well to coat oil on the vegetables and close with a lid. Cook for 5-7 minutes in slow fire stirring occasionally. At 5 minutes, add capsicum pieces. Cook for another 2 minutes or so until all vegetables are tender. Add vangi bath mix and salt. Stir for a minute and turn off fire. Add the cooked rice. If rice is very hot, it might break while mixing. So make sure that the rice has cooled down a little bit. Garnish with chopped coriander leaves, roasted peanuts, and lemon juice. Mix well. Serve with papad and raita.Vangi bath, salad, and papad

I made mixed veg raita using cucumber, onion, carrot, curd, green chilies, coriander leaves, and salt. Makes a wholesome meal of carbs, cooked vegetables, fresh vegetables, curd for probiotic, and the fried papad to add a little bit of sin!