Karivepaaku Mamidikaaya Chitrannam | Curry Leaves and Raw Mango Rice | Vegan,GF

April 12, 2019

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 TBSP Oil (divided use)
1 tsp Salt
1/2 tsp Turmeric
6 sprigs Curry leaves
1 Raw mango (tart variety) grated fine
1/2 cup Grated Coconut (Fresh or frozen)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 Red chillies (adjust spice)
1/2 tsp Fenugreek seeds
3 Green chillies
1/4 tsp Asafoetida (skip for GF)

Tempering:

1 TBSP Oil
1/4 tsp mustard seeds
1 broken red chillies
1/2 tsp Urad dal
1 TBSP 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 tsp 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 TBSP 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.

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