Showing posts with label Mango dishes. Show all posts
Showing posts with label Mango dishes. Show all posts

Sunday, March 30, 2014

Mavinkai chithranna ...Tangy raw mango rice

March -April being the months of so many festivals and it also brings so many yummy fruits...specially Mango and jackfruit.. I really look forward to it all year long. Being a religious and traditional family,i like to celebrate almost all the Hindu festival and it starts with Ugadi. Ugadi marks the beginning of New Year. I start my preparations few days before the festival,like buying new cloths and cleaning of the entire house including all the nooks and corners of the house. Apart from the sweets ,celebration and grandiose, one thing we don't miss is to pray together for the well being of our family and also to thank god for his blessings on our family.
Today i am here with a typical brahmin dish that they make during this Ugadi festival along with sweets,salads,some deep fried dishes ambode,podi and different side dishes..mavinakkayi chithranna/Raw mango rice,prepared from  grated raw mango and coconut paste/chutney.

Prep time: 15 minutes
Cook time: 30 minutes
For the rice:
  • 2 cups Basmathi Rice
  • 4 cups of water
  • Salt to taste
For the mango chutney:
  • 1 Big sized raw mango/mavinkkai,grated
  • 1/4 cup Freshly grated coconut
  • 5-6 Green chillies
  • 1tsp Cumin/Jeera
  • 1/2tsp Pepper
For the tempering: 
  • 1tsp Mustard seeds
  • 1tbsp Peanuts/shenga
  • 2spring Curry leaves 
  • 1/2tsp Asafoetida
  • 2 Dried whole red chillies,cut into bits
  • 1tsp Split Black gram/urad dal
  •  1/4tsp turmeric 
  • 1tbsp Ghee or oil of your choice
Cooking Directions
  1. Wash and soak rice for 20 minutes,
  2. Take a pan,add 4 cups of water to boil and add rice and little salt, when the water comes to boil,stirring occasionally . Lower the heat,cover the vessel and simmer for 10 minutes or until the water is absorbed and all the grains are fluffy.
  3. Remove from the heat and stand covered for 10 minutes.
  4. Now prepare the raw mango chutney by grinding all the chutney ingredients to semi coarse paste without any water.
  5. Now take a big kadai/wok,heat ghee or oil of your choice,add mustard,let it crackle then add urad dal ,peanuts followed by red chilly bits ,some curry leaves ,asafoetida and turmeric
  6. Now add the mango chutney paste and salt to taste mix it well and saute till the raw smell goes off.
  7. Add all the cooked rice and mix it well with the masala,cover it with a lid and cook on low flame for 10-12 minutes and its ready to taste!

Monday, March 19, 2012

Ambya (mango )Upkari. konkani

Come summer and we started dreaming about mangoes and different types of mango dishes.  I love almost all the sweets and desserts prepared with mangoes.Especially our 3-4 dishes like ambya upkari,gozzu,sasam and aam ras.Almost all the functions has one or two dishes prepared with mangoes.
                        This ambya upkari is unlike our other typical veggie upkari,it is totally different. This dish sweet and little spicy with lot of sauce/gravy.

 we prepare this dish on our ugadi /samsar padvo(new year)day  apart from tender cahsewnut upkari and other curries.When i was a kid this  dish was my favourite . For this dish we use a special type of mango called goint* mangoes a fibrous variety which can be easily dipped into the gravy.  and easy to suck the gravy/sauce .So for this dish sucking variety  mango is the best option.



  1. Mango-6-7 (fibrous variety)
  2. Jaggery-1-11/2cup(depending on the sweetness of  the mango)
  3. Green chillies-4-5
  4. Red chillies-2(cut into small pieces)
  5. Rice flour or maida-1tbsp
  6. Mustard-1tsp
  7. Curry leaves-2springs
  8. Coconut oil or any veg oil-2tsp
  9. Salt to taste

  • Wash and peel the  mango skin and put the peels in a big bowl to collect the juice from the peels.
  • Now put some water into the peels and nicely squeeze the peels  to collect all the juices.
  • Now discard the peels and pour the juice back to the mangoes.
  • For 6-7 mangoes the sauce should be almost 11/2liter.
  • So if you want some sauce then add about extra 1cup water  and keep the mangoes for boiling.
  • In that add jaggery,slit green chillies and salt to taste.
  • Cook on low flame till it comes to boil.
  • Mix maida or rice flour in 1/2 cup water to make a smooth paste.
  • Now add the paste into the boiling mango upkari/sauce  to thicken.
  • Keep stirring untill the gravy thickens.
  • Now switch off the gas.
  • Now prepare the tempering.
  • Take a small tempering pan(panna kayli)and put some coconut oil or any veg oil.
  • Let it heat for a while ,then add mustard seeds followed by,red chillies and  curry leaves.
  • Now pour this over the mango upkari and its ready to serve.

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