Mavinakayi chitranna
mildlyindian
Gluten free, vegan mixed rice recipe made with raw mango and spices is a perfect lunch salad.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian, Karnataka
mixing bowl.
ladle
frying pan
grater
- 2 cups rice cooked shortgrain rice.
- 1 large mango grated raw mango.
- 2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Channa Dal
- 2 small dry red chillies
- 1/8 tsp fenugreek seeds.
- 1/4 tsp cumin
- 2 medium green chillies I used serrano, Slit into two.
- 10 curry leaves
- 1 pinch Asafoetida
- 1/4 tsp turmeric powder
- salt to taste
- 1/4 cup roasted peanuts
- 2 tbsp grated coconut
- 3 tbsp coriander leaves
- 1/2 tsp Toasted sesame seeds
Heat the oil in a frying pan.
Add the mustard seeds.
As the mustard seeds splutter add the urad dal, cumin seeds, fenugreek seeds and channa dal.
Saute till they turn golden, the add the asafoetida, slit green chillies and the curry leaves.
Into this add the grated mango and saute for two minutes.
Add salt and turmeric powder and saute till the mango is cooked and soft. This is mavinakayi gojju.
Now add the peanuts,
Add the rice and toss gently till the rice is mixed well.
Add the coriander leaves, grated coconut and sesame seeds.
Toss them all together and the mixed rice is ready to serve.
Keyword rice salad recipes