Dont forget to try this Mango Rice during Mango season ( Mavina kayi chitranna ) | Tangy Raw Mango Rice Recipe | Simple south Indian Breakfasts

Who doesnt like to eat mangoes..not only the ripen mangoes, raw mangoes are also many people's favourite. With raw mangoes we have so many options of cooking to try out..One among them is tangy mavina kayi chitranna (mango rice)!!

Lets see how to prepare this delicious rice item...!!


Ingredients:

Rice: 1 cup

Onion: 1 medium sized (slice it long)
Green chilli: 2-3
Garlic: 3-4 slices
Mango: half grated raw mango
Urad dal: 1 spoon
Chenna dal: 1 spoon
Ground nuts: 1 small cup spoons
Jeera- small tea spoon 


For tempering: 

Mustard seeds, Curry leaves, jeera(small tea spoon)


Method:

1. Prepare rice(add salt also for taste during cooking rice) and let it cool.

(Or you can use left over rice too) 

2. Take a kadai, allow it to heat.

3. Fry groundnuts and keep them aside(if we keep groudnuts in a frying pan and add other items, ground nuts will lose their crispness. you can add the fried groundnuts at the end while garnishing.

4. Add poppy seeds, chenna dal,urad dal, and add oil to fry.

5. Add little jira, finely chopped onion, curry leaves, green chilli, 4-5 slices of garlic.

6. Fry till the onion turns little golden brown or translucent.

7. Add grated mango and sort for sometime.

8. Add turmeric and little salt (as per taste).

9. Later add the cooked and cooled rice.

9. Add finely chopped coriander and fried groundnuts. and mix it thoroughly.

Now the tangy Mango rice/ mavina kayi chitranna is ready to eat.

This can be served with coconut chatni or you can eat it as is !!

Tags:

#Raw Mango recipes | # Food items prepared with raw Mango #Mavina kayo chitranna recipe

#different type of chitranna using raw mango #tangy and yummy mango rice

#Dishes from Raw mango

Tomato bath recipe | Easy Rice bath recipes for busy mornings | Karnataka style recipes

Tomato bath recipe:

Ingredients:

250 grams of rice - measured approximately around 1 big glass 

Servings: Serves 2-3 people

(Green peas or potato or Field Beans )

Cloves- 4-5

star anise - 1 or 2
bay leaf - 1 or 2
cinnamon stick - 1
Black pepper - 5-6
Cardamom -2
Onions - 2
Tomato - 4 medium sized( more tomatoes adds that tangy taste).
Green peas -optional 
Green chilli -3
Ginger garlic paste- 1 spoon

Chilli powder / home made sambar powder- 1 spoon( this is optional)
Coriander leaves - 1 small cup
Oil-4 - 5 spoon
Salt-for taste


To grind:

3-4 small tomatoes

small cup of Coriander leaves
Ginger, garlic-1 spoon

black pepper
cloves, cinnamon stick

Method:

1. Grind the items mentioned above and keep aside( dont grind green chillies since it becomes more spicy). 

2. Take the vessel. add oil, cardamom, star anise,bay leaf and fry for sometime

3. Add sliced onion and green chilli,ginger garlic paste and fry

4. Add green peas and fry(skip this step if you donot have green peas).

5. Add 1 more extra tomato if you have it and fry

6. Add washed rice and little coriander leaves. and saute for sometime

7. Add water and close the lid.cook till 15-20 min.

8. If you are preparing in a pressure cooker, let it cook for 2 whistles.

9. And serve it hot and tasty tomato bath is ready to eat

**********************************Note*********************************

Instead of green peas, you can use lablab beans(avarekalu in kannada) to prepare avarekalu rice bath

Horse gram sambar(with tamarind) and fry | How to prepare Huralikalu sambar | Karnataka style recipes

How to prepare Horse gram sambar:

This is one of the gram mostly used by local karnataka people and this can be used to prepare sambar and palya(dry fry of the gram).  and I especially love to eat this sambar as this particular version sambar has tamarind in it and I love that tangy and spice taste). 

This has lot many health benefits, in my home we often prepare this when someone is having cold, as its heat food and removes cold content.and has benefits like weight loss and good food for diabetic patients.

Ingredients for sambar:
Horse gram-250grams
Garlic-5-6
Onion-2 or 3
Tomato-1
Red chilli-5-6
Tamarind juice-1 small cup
Curry leaves
Oil
Mustard seeds

If you want thickness for the sambar, take 2-2 spoons of cooked horse gram, 1 small onion, 1 small tomato and small quantity of coconut and grind it and add it after thadka is given)

Method:

1) Wash horse gram, add water and salt, and cook it in pressure cooker till you get 4-5 vessels. Horse gram take a lot of time to cook

2) Drain the boiled gram water and keep aside. This water is added to sambar.

Pressure cooked horse gram

3) Now take a vessel, add oil, mustard seeds,onions and curry leaves for tempering

4) Add Crushed garlic, red chilli and fry

5) Add tamarind juice and cook till the raw smell goes. At this stage if you need the sambar to be little more spicy add sambar powder

6) Now add the cooked gram water and also add little cooked horse gram and allow it to boil(I have added only  small quantity of gram to sambar and kept the remaining for making dry fry palya from the gram).

7) If you need think sambar, you can grind little coconut, onion and tomato,cooked horse gram and add it after adding garlic and redchilli

This sambar is a nice combination to be eaten with ragi ball(mudde) and rice.

Horse gram Fry:

1)Take a frying pan and add oil mustard seeds, allow it to pop up

2)Add curry leaves, onion, garlic and red chilli and fry

3)Add required salt for taste

4)At last add the cooked horse gram and mix it properly. you can add coriander leaves at last.

5)If you feel that salt is less for cooked gram, add salt accordingly.

Serve this along with horse gram sambar, ragi mudde and rice


Health benefits of Horse gram:

=>Helps to reduce excessive weights
=>Helps to control and lower cholesterol levels
=>Helps in control various menstrual problems
=>Helps in keeping body warm during winter and cold and controls fever.
=>Widely used in Ayurvedic medicine for treating many health problems like worm, conjunctivitis and piles



Nutrition Facts:
100 gram of Horse gram contains nutrition facts as below:

Nutrients	Amounts
Energy	321  Ecals
Moisture	12 gm
Protein	22 gm
Fat	0 gm
Mineral	3 gm
Fiber	5 gm
Carbohydrates	57 gm
Calcium	287 mg
Phosphorous	311 mg
Iron	7 mg

Simple Home remedies with easily available spices:

Turmeric is one of the medicinal and antiseptic spice easily available in every house kitchen.

Few instant usage of turmeric: can apply to small wounds/cuts to stop the bleeding and stops the  infections.

Vegatable kurma or mix Veg Gravy | Karnataka style vegetable Kurma

How to make Vegetable kurma:

Kurma is South Indian word to the curry which is thick in density and usually prepared to eat along with dosa/idli and chapati. I have tried this style of kurma and this came out very well.

Ingredients:

Toor Dal- 1/2 cup(optional)
lablab dal- 2 spoon(optional)

Beans-1 cup
Carrot- 1/2 cup
Patato-2
Brinjal-2
peas-1/2 cup
(you can use veggies of your choice here and finely chop the vegetables)

For frying:
Onion- 1 small size

Tomato-1
Green chilli- 2 or 3
Ginger garlic paste- 1spoon
Sambar powder- 2 spoons(i have used home made sambar powder here)

For masala to grind:
1 Onion
2 small tomatoes
2 green chilli
Coconut-2 tbl spoons (if you want thickness in curry )
Coriander leaves


Method:


1. Grind the masala with the items mentioned above

2. Finely chop all the veggies and keep

3. Wash dal and add it to pressure cooker along with chopped veggies(optional). add double the water to it.

4. Cook in pressure cooker till 3 whistles and keep aside.

5. take a vessel and heat it.

6. Add mustard seeds, curry leaves and allow it pop.

7. Add oil and allow it to heat

8. Add 1 chopped onion, ginger garlic paste and fry

9.Add grounded masala and sambar powder(I have used home made sambar powder here. this will be commonly prepared and kept in all south Indians houses. if you donot have this handy, you can replace this with ready sambar powders, /or use the 1 spoon garam masala powder+ 1 spoon coriander powder+ 1/2 spoon chilli powder combination)

10. Fry till the raw smell goes

11. Add cooked dal and veggies(i have added toor dal to just get thick consistency in curry. and this is just optional). add salt and allow it to cook for some 10 minutes.
once that starts leaving oil at end of the vessel, its done.

Serve this along with chapati's, roti, dosa or rice.