Raw mango rice with mustard /Mavina kayi sasive chitranna is a traditional south Indian rice variety,where coconut, mustard, blended with red chilies, seasoned and mixed with cooked rice. This is another version of Mango rice, a tangy tasty satisfying rice dish which can be prepared in a short time with simple ingredients.
Rice – 2 cup cooked
To grind –
Coconut – 1/2 cup grated
Mustard – 1 tsp
Cumin – 1/4 tsp
Dry chilies – 5 no’s
Asafoetida – 1 pinch powdered
Jaggery – 1 tbs powdered (adjust to your taste)
Raw mango – 1 medium chopped roughly
For seasoning –
Mustard – 1/4 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Peanuts – 3 to 4 tbs
Asafoetida – 1 pinch
Curry leaves – 3 springs
Dry chilies – 3 no’s broken
Salt to taste
Oil to fry
Cut raw mango into medium pieces, remove the seed in it and keep ready, keep all the other ingredients handy.
Take a mixer jar, Add all the ingredients to grind except raw mango, grind it to a coarse paste by adding enough water, once done add chopped raw mango blend it together (coarsely) and keep ready.
Heat oil in a kadai, when it is hot add peanuts fry until it turns to golden brown and crisp, once done remove and set aside, in the same oil add mustard allow it to sizzle in oil, add channa dal, urad dal fry until it turns to light brown, add curry leaves and dry chilies fry for a while until curry leaves starts to splutter
Add grounded paste, mix properly add little water, add salt to taste, bring it to boil
Boil it for 5 to 6 min, check the taste add jaggery and salt if necessary. when the oil starts to separates from the edges remove from the flame. Raw mango with mustard mixture/ gojju is ready to mix with cooked rice, Add fried crispy peanuts when you mix the mixture with rice. you can preserve/ store the prepared mixture/gojju in refrigerator in an air tight container for more than a week.
Add cooked rice to the mixture, toss it well until the mixture coated evenly to the rice, rest it for 15 to 20 min before you serve.