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–+ servings
Karivepaaku Mamidikaya Chitrannam

Karivepaaku Mamidikaaya Chitrannam

Kalyani
A spiced rice dish made with Raw Mangoes and Curry leaves paste
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, RIce
Cuisine Indian, South Indian
Servings 3

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

  1. Sautéing coconut and grated mango increases the shelf life
  2. Don’t add water while grinding
  3. Cool rice throughly (not chilled) and then add the ground paste. Else it gets soggy.
  4. 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.
  5. Buy raw, firm mangoes with no blemishes on top. 
    Keyword Andhra Recipes, Festival Recipes, Gluten Free, Lunchbox Ideas, Raw Mango, Variety Rice, Vegan
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