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Saturday, July 31, 2010

Mavinakayi Chitranna / Mango Rice

2 - 3 cups cooked White Rice (Preferred: Basmathi or Sona Masuri)
3/4 - 1 cup grated Raw Mango
2 - 3 tsp grated Coconut
2 - 3 Green Chillies
7 - 8 Coriander leaves
8 - 10 Curry leaves
3 tsp Peanuts / Shenga / Nelagadale
2 tsp Bengal Gram seeds / Kadle bele
1 tsp Black Gram seeds
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 broken Red Chillies
1/2 - 3/4 tsp Turmeric powder
Pinch of Asafoetida powder
Salt to taste
2 - 3 tsp Oil

Cook the rice and keep it aside.

Wash the mango and grate it as shown in the picture below. Cut green chillies into 2 pieces. Chop coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds, cumin seeds, peanuts, bengal gram seeds, broken red chillies, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add asafoetida powder, cut green chillies, curry leaves, chopped coriander leaves, grated mango, salt, turmeric powder and fry them for about 3-4 mins in medium flame.

Add cooked rice and mix well.

Add grated coconut and mix well. Keep the chitranna in low flame for about 2-3 mins and serve hot.

Taro Root Curry

4 medium sized Taro Roots / Beenu Kesavu / Kesavina Gadde
1/2 cup Black Eyed Beans / Alasande Beeja
1 medium sized Onion
2 - 3 tsp Sambar powder
Pinch of Turmeric powder
Small grape sized Tamarind
Large grape sized Jaggary
4 - 5 Coriander leaves
7 - 8 Curry leaves
3/4 tsp Mustard seeds
1/4 tsp Cumin seeds
4 - 5 Fenugreek seeds
Pinch of Asafetida powder
3 - 4 Garlic pods
Salt to taste
2 tsp Oil

Soak the black eyed beans in water for about 4 hrs. 

Wash the taro roots and cook them in a pressure cooker by adding sufficient amount of water(1 whistle). Once the pressure goes off, remove the skin and chop them into medium sized pieces as shown in the picture below.
Wash the soaked black eyed beans and cook them in a pressure cooker by adding little amount of water.(1 whistle)

Chop the onion and coriander leaves into small pieces as shown in the picture below.

Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.

Put 1 tsp oil in a thick bottomed vessel and heat. Add asafetida powder, chopped onion and turmeric powder. Fry them for few minutes in medium flame, until onion turns light golden in color. Add cooked black eyed beans, taro roots, salt, jaggary, tamarind water, sambar powder and mix them well. Add sufficient amount of water and bring them to boil. Add chopped coriander leaves and mix them well. Keep the curry in low flame for about 2-3 mins.

Remove the outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 1 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds, cumin seeds, fenugreek seeds and fry. As soon as it starts spluttering, add curry leaves and then add it to curry. It goes well with Rotti/Chapathis.