Mavinakai Anna

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 5 to 6 servings

Ingredients

To Be Mixed and Ground To Paste:
1 cup grated coconut
1 tsp mustard seeds ( rai / sarson)
5 to 6 whole dry kashmiri red chilli
1/2 tsp turmeric powder (haldi)

For The Tempering:
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
3 to 4 whole dry kashmiri red chillies, broken into pieces
2 tbsp groundnuts
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal

Other Ingredients
2 cups cooked rice (chawal)
3/4 cup grated raw mango
salt to taste

Method

For the tempering
For the temperingHeat oil in a kadhai and add the mustard seeds.When the seeds crackle, add the chana dal, udad dal,groundnuts, broken red chillies,curry leaves and asafoetida, mix well and saute till the dals turn pink in colour. Keep aside.
How to proceed
How to proceedIn a deep pan, add the rice and put 1/2 tsp oil so that each grain of rice get seperated.Add the prepared paste and mix gently.Add the raw mango and salt and mix gently.Pour the prepared tempering and mix well.Sere warm.