|Grated mango...aha my mouth is watering!|
For the paste:
2tbsps of coconut
10 green chillies
1tsp mustard seeds
Grind these ingredients into a fine paste without adding water.
Now boil rice in a separate cooker/vessel whatever you usually boil in. spread the rice in another mixing bowl to let dry a bit.
Meanwhile prepare for the popu/seasoning for the chitrannam mixture.
2tbspns vegetable oil
mustard seeds for seasoning
3-4 dry red chillies
Let the oil heat up add mustard seeds, followed by curryleaves, redchillies and then the coconut+chilli+mustard paste that we prepared earlier. Fry it for about 5 minutes until the raw smell is gone. Add a teaspoon of turmeric as you do for other chitrannam/pulihora. Just before you turn off the heat add the grated raw mango and give it a mix. Now mix the raw mango mixture to the rice well, and taste the chitrannam. If you have time make urlagadda talimpu/potato masala or just some pappu or you can just eat it alone. Donot forget to eat curd with the chitrannam at the end.
I made it yesterday night as dear hubby is a big fan of chitrannam , and it turned out just like I wanted it to be. Delicious chitrannam with tomato pappu ( not many tomatoes, will tell you the recipe another time), fried majjiga mirapakayalu and fried saggubiyyam/sabudana papads made the dinner nothing less memorable.
I believe the mustard paste gives an extra kick to the recipe. Bye now and I will see you with another interesting dessert that my both my grandmoms used to make, and ofcourse my mom always was in the line. It is called "RAGI HALWA". I am telling the name out just for my sake, because I have never tried making it myself until now. But of all the desserts out there I place it in the top of the list. And I do want to challenge myself into making it (I speed up things when I say them out ) without any delays. Ciao people. By the way here are some more pics of the "Chitrannam".
|Green chilli+Mustard+Coconut paste|
|The seasoned Mixture ready for the rice!|