Whenever I have lots of cooked rice left over in mango season, this is my go-to recipe. I make a quick version of raw mango chitranna, inspired by the quick-fix way my MIL makes tomato rice. The taste is delicious, and the chitranna is much loved in the house. 🙂
Ingredients (makes enough for 2 people, as a single main course dish)
4 large bowlfuls of cooked rice
Salt, to taste
Red chilli powder, to taste
1 teaspoon turmeric powder
1 teaspoon sugar
4 tablespoons of dosa milagaipodi (popularly known as ‘gunpowder’)
2 medium-sized onions, chopped length-wise
A few fresh curry leaves
1 teaspoon oil
1 teaspoon mustard seeds
1 large raw mango, peeled and grated
3 green chillies, slit length-wise
A pinch of asafoetida
1. Make sure the rice has completely cooled down. Crumble it with your hands, ensuring that there are no lumps. Keep aside. (A day-old rice works best here, but if you don’t have it, you can cook the rice fresh and let it cool down completely before you start making the chitranna.)
2. Heat the oil in a heavy-bottomed pan. Add the mustard seeds, and allow them to splutter. Add the asafoetida.
3. Add the chopped onions. Saute them, stirring constantly, till they turn brown.
4. Add the grated raw mango, salt and red chilli powder to taste, slit green chillies, dosa milagaipodi, curry leaves, turmeric powder and sugar. Mix well, and cook for a minute or two on a low flame.
5. Keeping the flame on low, add the cooked rice. Mix well.
6. Let everything cook together for 3-5 minutes, on the low flame. Done!
Serve hot with fried/roasted papads, fried vadagams, fryums or chips.
This is my 7th post for this season’s Raw Mango Series.
Here are my previous posts for the Series: