Wash the rice and in add double the volume water. Pressure cook for 2 whiles and let the pressure drop naturally.
Cool and fluff the rice, the grains should be separated but well cooked.
Let us make the tempering:
In a wok heat oil add the mustard, add the urid daal fry till the dal becomes reddish.
Add the groundnuts and fry till you get a pleasant aroma of fried groundnuts.
Now add the chillies, curry leaves, asafoetida. Give a quick stir.
Mix the rice, salt and mango grating. Stir fry gently and cook for about 2-5 minutes.
Traditionally Chitraanna is served garnished with coconut and coriander leaves.
How to serve:
Serve Mango Chitraanna with a side of salad called kosambri and chutney. Tastes exceptionally good with curds or buttermilk.
Notes
H4: Substitutes
Raw mango can be substituted with lemon.
Though peanuts are traditional use cashew nuts or almonds.
Use a combo of green chillies and red chillies for great taste.
Use leftover rice to make chitra anna,
H4:Variations
The amount of mango I used while making is minuscule here. If the girls were around I will use lot more. The takeaway you can adjust the amount of tangy mango.
You can also make the tempering and add the mango grating and cook it. This way you can use a small portion to make mango rice with cooked rice.