Karivepaaku Mamidikaya Chitrannam - what a tongue twister 🙂
Karivepaaku = curry leaves, Mamidikaya - Tender Raw Mangoes, Chitrannam - Spiced up rice.
The South of India is heavy with rice cultivation and ergo, rice consumption too. Seasonal produce or health based produce like curry leaves , tender raw mango is used.
This Chitrannam (spiced rice) was made for our Ugadi spread this year. I had bookmarked it from a Telugu TV show and found the diary entry most unexpectedly. As we usually make Mavinakayi Chitranna / Mangai Sadam / Raw Mango rice with Bele Obbattu for Ugadi, this time we tried this and loved it a lot.
Curry leaves - the main ingredient in this Karivepaaku Mamidikaya Chitrannam
It's a great way to incorporate curry leaves which are picked out of every dish by the kids. But a note of caution is not to go overboard with curry leaves as its 'heat' in nature and could cause internal bleeding. As with most foods, moderation is the key.
If you are fond of variety rice like me, do try this and let me know how you liked it. Most of the rice dishes are rice based and personally I would like to sub the rice with millets or any low GI grains next time when making for myself.
Did you know these benefits of Curry leaves? ????
Curry leaves are rich in protective plant substances, such as alkaloids, glycosides, and phenolic compounds, that give this fragrant herb potent health benefits. They scavenge potentially harmful compounds known as free radicals and suppress oxidative stress, a condition that’s associated with chronic disease development (source)
Similar quick Rice dishes (no onion and garlic) you may like on the blog:
- Menthye Bataani Bhaath (Fenugreek leaves and peas rice)
- Tomato Rice (Thakkali Saadam)
- Kos - Nalagri Bhaath (Cabbage Spiced rice)
- Ulundogarai (Urad dal spice mix with rice)
- Thengai Saadam (coconut flavoured rice)
- Ellogarai (sesame flavoured rice)
Let’s get to today’s recipe:
Karivepaaku Mamidikaaya Chitrannam ~ Curry leaves+Raw Mango Rice-V,GF
Prep time - 15 mins, Cook time - 15 mins, Serves - 2 ~3
Cuisine : Andhra (Indian), course : Main Course
Vegan and GF dish
You need:
- 1 cup Short grained rice (240 ml)
- 5 tablespoon Oil (divided use)
- 1 teaspoon Salt
- ½ teaspoon Turmeric
- 6 sprigs Curry leaves
- 1 Raw mango (tart variety) grated fine
- ½ cup Grated Coconut (Fresh or frozen)
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 4 Red chillies (adjust spice)
- ½ teaspoon Fenugreek seeds
- 3 Green chillies
- ¼ teaspoon Asafoetida (skip for GF)
Tempering:
- 1 tablespoon Oil
- ¼ teaspoon mustard seeds
- 1 broken red chillies
- ½ teaspoon Urad dal
- 1 tablespoon cashew pieces
Notes:
- Sautéing coconut and grated mango increases the shelf life
- Don’t add water while grinding
- Cool rice throughly (not chilled) and then add the ground paste. Else it gets soggy.
- If the raw mango is not tart / sour enough, add a small gooseberry sized tamarind (saute with to grind ingredients). This may alter the taste distinctly. Buy raw, firm mangoes with no blemishes on top.
How to:
- Cook the rice with a teaspoon of oil and a dash of turmeric. fluff them once they are done and cool completely in a large, flat plate.
- In a pan, add 1 tablespoon oil, saute all the ingredients for “To grind” (except mustard and asafoetida) one by one for 1-2 mins taking care the fenugreek/methi seeds and chillies don’t burn. Cool completely and grind to a smooth paste without water (it’s possible as the raw mango provides enough moisture).
- In the same pan, add the remaining oil, splutter the tempering ingredients and fry till the peanuts turn golden brown.
- Remove the peanuts with a slotted spoon. To the remaining, add the ground mango -curry leaves paste and saute well on medium flame for 3-5 mins till oil starts separating (This is an important step as it keeps the rice from spoiling even beyond 3 days), Now add the salt and rice and mix gently.
- Adjust salt and spice and serve immediately.
PIN FOR LATER
Karivepaaku Mamidikaaya Chitrannam
Equipment
- Kadai
- Grater
- Ladle
- Bowl
- Pressure Cooker
Ingredients
- 1 cup Short grained rice 240 ml
- 5 tablespoon Oil divided use
- 1 teaspoon Salt
- ½ teaspoon Turmeric
- 6 sprigs Curry leaves
- 1 Raw mango tart variety grated fine
- ½ cup Grated Coconut Fresh or frozen
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 4 Red chillies adjust spice
- ½ teaspoon Fenugreek seeds
- 3 Green chillies
- ¼ teaspoon Asafoetida skip for GF
- 1 tablespoon Chopped cashewnuts
- ½ teaspoon split black gram
Instructions
- Cook the rice with a teaspoon of oil and a dash of turmeric. fluff them once they are done and cool completely in a large, flat plate. You may use either pressure cooker or an open pan to cook the rice .
- In a pan, add 1 tablespoon oil, saute all the ingredients for “To grind” (except mustard and asafoetida) one by one for 1-2 mins taking care the fenugreek/methi seeds and chillies don’t burn. Cool completely and grind to a smooth paste without water (it’s possible as the raw mango provides enough moisture).
- In the same pan, add the remaining oil, splutter the tempering ingredients and fry till the peanuts turn golden brown.
- Remove the peanuts with a slotted spoon. To the remaining, add the ground mango -curry leaves paste and saute well on medium flame for 3-5 mins till oil starts separating (This is an important step as it keeps the rice from spoiling even beyond 3 days), Now add the salt and rice and mix gently.
- Adjust salt and spice and serve immediately.
Notes
- Sautéing coconut and grated mango increases the shelf life
- Don’t add water while grinding
- Cool rice throughly (not chilled) and then add the ground paste. Else it gets soggy.
- If the raw mango is not tart / sour enough, add a small gooseberry sized tamarind or a whole amla (gooseberry itself) saute with the to-grind ingredients). This may alter the taste distinctly.
- Buy raw, firm mangoes with no blemishes on top.
sushma says
Yum Yum karivepaku and mango rice sounds so flavorful. Very nice.
Srivalli says
Such an interesting combination right. We also use mango in different ways during the season. Your bowl looks so appealing.
Gayathri Kumar says
I always make mango rice during season. Now I have one which I have planned for tomorrow. Will try this version with curry leaves. I guess it would be more flavourful than the just mango version.
vaishali sabnani says
Mango and curry leaves is a unique blend , would love to try this combo ! That bowl surely looks tempting .
Sharmila Kingsly says
Sure this chitranna is busting with flavors.. Seasons best dish i would call this!!
Suma Gandlur says
It sounds tempting and will try when I have some fresh leaves in surplus. The tartness of the mangoes and the strong flavor of curry leaves must be well working in the dish.
Harini R says
OMG! what a flavorful rice, Kalyani. I am so going to try this soon. Wonderful idea grinding up the curry leaves.
Srividhya says
Wow never mixed curry leaves and mango. That's quite unique and I absolutely agree moderation is the key with any food. That's a great point about overeating curry leaves.
cookwithrenu says
I have never added curry leaves as a masala in a rice dish. This would be so healthy and at the same time tasty and flavourful. Awesome share.
Shobha Keshwani says
OMG this chitrannam looks so delicious and inviting. I love the flavour of curry leaves. This is a double mazaa. Will try your version soon.
Kalyani says
awww. thanks Shobha ji. please do try and let me know how you like it
Archana says
OMG! this Karivepaaku mamidikaaya chitranam may be a tongue twister but sound like an amazingly delicious rice dish that will taste yum. My mouth is watering just at the thought of the rice. Love it.
Kalyani says
thank you. this IS delish
Mayuri Patel says
Such a delicious rice preparation, I actually made it when the mango season started here and loved it. So easy to make, flavorful and I enjoyed it on its own. Love karivepaaku mamidikaya chitrannam.
Kalyani says
oh wow..thats nice to know, mayuri..
Jayashree T.Rao says
It's a good to add a few curry leaves along with mango while grinding. Looks delicious. I love raw mango rice.
Kalyani says
thanks jayashree, this has quite a lot of curry leaves, though.
Priya Vj says
Just like you I also make the regular maavinkaai chithranna but now that mango season is on, I will surely make this yummy karevpaaku maavinkaai chitrannam !!
Kalyani says
thanks. pl do try
NARMADHA says
Mango curry leaves rice looks so flavorful. I make both of them separately and I am surely trying the combo next time. Thanks for sharing.
Kalyani says
Thanks Narmadha. try the combo next time