Green Mango Rice / Mavinakayi Chithranna

This is similar to Lemon Rice. You can also use the prepared gravy as a spread for chapathi roll for lunches. If you store this gojju in the fridge, will last for at least one week.

Cook 400ml rice and make sure it is not overcooked, let it cool down  to room temperature. This can be made with Basmati rice or Andra/Ponni rice. However, tastes better with Andra/Ponni rice.

Peel raw mango with a peeler and cut into big pieces. Grind mango with:

2-3 tablespoons of coconut

1/4 tsp of methi seeds 

1 tsp of jeera/cumin seeds

6-8 grains of peppercorns

4 Kashmiri chilies

1/4 tsp of dhania/ coriander seeds

pinch of turmeric

water

little coriander leaves - add this to grind at the end so that coriander is coarsely ground. 


Now do the seasoning in a kadai with 3-4 tbs oil, mustard, peanuts, channa dhal, urud dhal, hing, ginger 1 or 2 sliced green chillies, little bit of finely chopped/grated ginger and curry leaves. Finally add the above ground paste and fry for 4-5 minutes on low to medium flame, add salt. Your gojju is now ready. 


Now you can mix this gojju with rice and add extra salt if needed. finally garnish it with some more coriander leaves.