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.



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

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.


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

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.

Bachelor-friendly, Everyday Simple Recipes, Indian, Snacks, Tiffin, Vegan

Boiled Peanut Chaat

Peeled peanutsIt is groundnut season again. Bangalore has a unique festival dedicated to celebrating this nutritious nut. Many years back, Basavanagudi, a place in Bangalore, was surrounded by villages where groundnut was cultivated. On full moon nights, a bull used to charge and destroy the crops and the farmers were really upset and prayed to Basava aka Nandi (bull) Shiva’s vehicle) that they would offer their first crop to Nandi if their crops are preserved. Soon after this, a Nandi’s idol was found at Basavanagudi, and the farmers started worshipping Him. The idol started growing in size tremendously and to arrest the growth, the farmers put an iron rod on the idol’s head. You can see this nail in the form of a Trishul when you visit the Bull Temple at Basavanagudi. The tradition of offering the first crop of groundnuts continues till date. The annual Kadalekai Parishe (Groundnut Festival) is on right now.

Eating seasonal and local produce is the best for health as well as sustainability. Buying local produce means that the goods reach you sooner thus ensuring minimal loss of nutrients. By doing this you also support local farmers. Earth knows what is best for us in which climate. All seasonal crops are best suited for the climate of the season in which they get ripe. To give some examples, cucumber and watermelon available in plenty during summer acts as tummy coolants. Peanuts, Chinese potato, and other yam varieties found only in winter gives heat to the body. The recipe here is very simple, easy to make, nutritious, and chatpata. Involve children and all family members while peeling the groundnuts. With all the chitchat and banter, you will not realize how fast the work gets done.

Raw groundnuts – 1 cup
Raw mango (medium size) – quarter portion
Coconut – 2 thin ring slices from a broken coconut
Coriander leaves – 2 tbsp
Green chilies – 2
Lime juice – 1/2 lime
Olive oil – 1 tsp
Rock salt as needed

Preparation Time: 30 mins
Cooking Time: 5 mins
Servings: 3 small cups

Peel the groundnuts. Boil them in minimal water along with some rock salt. (I pressure cooked them to one whistle). Remove the water if there is excess left after boiling. Chop mango piece and coconut slices into small thin pieces. Slit green chilies. Remove the seeds. Chop into thin pieces. Chop coriander finely. Add all the chopped ingredients to the boiled peanuts. Add lime juice. Adjust salt if required. Pour oil. Mix well and serve.

Bachelor-friendly, Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Indian, Kerala Recipes, Side Dishes, Vegan

Raw Mango Chutney – Kerala Style

Kerala Style Raw Mango ChutneyYou cannot talk about this dish without having drool collect in your mouth. Everybody loves this chutney. Raw mango chutney is ideally eaten with kanji (rice gruel) or rice, but it can be eaten with dosa or idli also. Best way to make it is on the traditional stone grinder using very little water but you may use a mixer. You can use green chilies instead of dry red chilies.


Grated coconut – 1/2 coconut
Raw Mango – 1 small
Dry red chilies – 4 or 5
Salt to taste

Wash and peel the mango and remove the seed. Chop into small pieces. In a small kadai, dry roast red chilies for 1-2 minutes until the raw smell is gone. Coarsely grind the raw mango pieces and red chilies together in the small jar of the mixer (or traditional stone grinder) without adding water. Add a few drops of water if necessary. When these two ingredients are ground coarsely, add coconut and grind to a coarse paste. Use only very few drops of water just to aid the ingredients to blend together.

Serve with rice

Serve with rice. No tadka/seasoning is required for this chutney.

Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Kerala Recipes, South Indian

Cucumber & Raw Mango Curry

A sour curd curry similar to North Indian kadi.



Malabar cucumber* – 250 gm
Raw mango (medium)* – ½ portion
Curd – 1 cup
Turmeric powder – ½ tsp
Water – 2 cups
Salt – to taste



For gravy:
Coconut (scraped/cut) – 1 cup
Green chilies – 4-5
Cumin seeds (jeera) – ½ tsp

For tempering (tadka):
Mustard seeds – 1 tsp
Fenugreek (uluva) – ½ tsp
Dry red chilies – 2-3
Curry leaves – 2 stalks
Oil (preferably coconut) – 1 tsp

* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.

You can use ash gourd, squash, or other cucumber variants instead of Malabar cucumber. The taste remains the same. Raw mangoes are available only in the summer season. This curry can be made even without the raw mango, just by doubling the amount of curd to compensate for the sourness. But the taste that you get by using raw mango is simply different and cannot be matched with curd.

Preparation Time: 10min.
Cooking Time: 15min.

Wash the cucumber, peel, remove the seeds and cut them in 1-inch sized cubes. Similarly, wash the raw mango, remove the seed, take half the portion and cut them into 1-inch sized cubes. Take a vessel and pour 2 cups of water. Add the cucumber into the vessel. Add turmeric powder. Cook for 5 mins. When the cucumber is almost done, add the raw mango pieces and cook for 5 more minutes.


In a mixer, grind one cup of coconut, green chilies, and jeera to make a fine paste. Add this to the cooked vegetables. Boil this for 2 minutes. Turn off the fire. Beat the curd in mixture and add it to the vegetables. In a small pan, heat the oil and add the mustard seeds and fenugreek seeds. When they start to splutter, turn off the fire and add the dry red chilies and curry leaves. Pour this into the cooked vegetables and mix well. The cucumber and raw mango curry is ready to be served with rice.

List of accompaniments:
Tastes great with rice.

Health Benefits/Alerts:
This is a very healthy dish. Cucumber is fibrous, has high water content, and is low in calories. It’s the best thing that you can have to cool off in the hot summer season.

Click here to view a simpler version of this curry.

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