Femina India – July 10, 2019

80 ml refined oil

10 g mustard

seeds

10 curry leaves

30 g split

white urad dal

60 g chana dal

10 g dried

red chillies

10 g turmeric

powder

60 g grated

raw mango

(without skin)

20 g roasted

peanuts

20 g jaggery

500 g cooked rice

Salt, to taste

MAVINAKAI CHITRANNA

TIP:GARNISH THE RICE WITH CURRY LEAVES AND SERVE WITH DEEP-FRIED APPALAM (PAPADS).^

SERVES: 4 > PREP TIME: 10 minutes > COOKING TIME: 20 minutes

1. To prepare the chitranna masala powder, dry roast all the ingredients,
   and then grind together to the consistency of a coarse powder. Set aside.


2. Heat the oil in a pan over medium-high flame. Sauté the mustard seeds,
   curry leaves, urad dal and chana dal until golden brown.


3. Add the dried red chillies, turmeric powder, raw mango, roasted peanuts, jaggery,
   and the chitranna masala powder, and mix well.


4. Add the cooked rice to the mixture and stir well to coat each grain with the mixture.
   Season to taste.


5. Remove from the flame, and serve hot.

s

Calorie

520 calories count:

(per serving)

For the chitranna

masala powder:

20 g mustard seeds

10 g dried red

chillies

80 g dried coconut,

sliced

5 g peppercorns

5 g fenugreek seeds

30 g peanuts

60 g chana dal

5 g cinnamon

5 g cumin seeds

5 g curry leaves