Karnataka Style Raw Mango Rice | Mavinakayi Chitranna

I am taking full advantage of the mango season to try out as many dishes as possible using it. And this Karnataka style special dish, which is usually made during festivals is what I made today as a meal for one. I had just a small wedge of a raw mango left and it was just about right for this dish. I topped it off with some crisps and papad and lunch was sorted!

Also, we are in the process of completely moving away from non stick cookware. We had recently bought a 15 piece set when we moved here and to our horror, we saw the the non stick coating peeling within months after usage. I was partially happy that this happened as it gave us a good excuse to move to stainless steel and ceramic pans. 

The only item I haven't been able to replace is the non stick tava for rotis and chapatis.. While there seems to be many stainless steel options, I don't know if they are as good in making rotis/dosas etc. Any suggestions or leads on this are welcome! Drop a message below and I'll be happy to explore that option! 

Anyway, before I forget, here goes the recipe for the raw mango rice! A snapshot of the ingredients are given below:

Ingredients: (makes one plate) 
1 cup rice cooked
1 slice of raw mango grated (you can leave the skin on for some texture. Do wash it properly though)
A handful of roasted peanuts
1 teaspoon of channa dal and urad dal
A small cup of freshly grated coconut
1 chilli chopped (add more as per taste and preference) 
A handful of coriander and curry leaves chopped
1 -2 dried red chillies
A pinch of turmeric
Salt to taste
1 and half teaspoon oil
1 teaspoon mustard seeds
some asafoetida 

In a pan, heat oil and then add the mustard. Once it starts to splutter, add the asafoetida and then channa and urad dal. once they start changing color, add both types of chillies and saute. after a minute, add the curry leaves, coriander leaves (leave a little for garnish) and roasted peanuts and saute. Finally add the raw mango and cook for 2-3 minutes. You can add salt and turmeric at this stage while the mango is cooking. Now, add the grated coconut and close the pan and let it cook for another 1-2 minutes. Now, switch off the gas, check for salt and add more if necessary. Add the rice into this mango mixture and still nicely to incorporate. Garnish with some coriander leaves and serve!