Saturday, June 30, 2012

Maavinkai Anna ( Mango Mustard in Rice)


Mango rice,  much more fragrant and flavorful recipe. The sourness of the raw mango and the ground mustard  makes this dish really outstanding.  Nice to carry for lunch box and picnics, simple and easy to make.


Rice - 2 cups (Sona masoori or regular rice do not make this  with basmathi)

Make a paste with the following :
Green raw (unripe)  mango - 1 big or 2 small cut into chunks without skin **
Coconut grated – ½  cup
Mustard seeds - ½  tsp
Turmeric – ¼  tsp
Small piece of jaggery
Asafetida - a pinch
Dry red chillies - 5 or 6  use to your spice level*
** The mango used in the dish is not the count depends on the sourness so add accordingly
* I have used two kind of red chillies. One is the BYADGI variety which is rich in color and mild in spice. The other variety is the GUNTUR which is very spicy.  I suggest you mix both the varieties otherwise the regular kind will do. This is done only to get the colour of the red chilli.

For the Seasoning

Oil – 4 tbsp – cooking oil or even sesame oil                                                                                             Peanuts - a handful
Broken Cashewnuts- 2 tbs
Mustard seeds - 1 tsp
Channa dal - 2 tsp
Urad dal - 2 tsp
Finely chopped coriander leaves and curry leaves

Cook Rice separately with a pinch of turmeric, a little oil and salt. Spread on a plate and let it cool.
Grind the set of ingredients to be ground into a paste to thick and pls do not add more water
Take about 2 or 3 tbs of oil in a kadai put in the  mustard. When it splutters, add the dals , groundnuts and cashewnuts. When they turn golden brown, add the ground paste and fry till oil separates. Add salt. Switch off the stove and let the mixture warm. Finally add the rice, if needed add salt, finely chopped coriander and curry leaves and mix.

Maavinkai anna is ready to be served. 


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