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Tenginkayi Chitranna /Tengai Sadam / Grated Coconut Rice

 

Hello Everyone!!!

 

My first post this year. I am back after a lovely vacation with my Family  last 2 weeks of December 2017. We as a family spent quality time in Boracay enjoying all the water sports. I enjoyed Parasailing the most. A memorable experience for me. Weather was perfect although there were few showers here and there. We  even enjoyed the local vegetarian food that was easily available at our resort. The best part of our journey was we used all three modes of transport in a single day (Land,air and water).

My first post this year is for the upcoming Sankranthi festival next week. My contribution for our 126th #Foodiemonday #Bloghop theme #Sankranthi is this simple and yummy tenginkayi chitranna / grated coconut rice that can be whipped up in a short time.

Sankranthi, or Makara Sankranti, is a harvest festival in Karnataka as is the case in other parts of India. Sankranthi is celebrated when sun transcends from Sagittarius to Capricorn during the winter solstice in the northern hemisphere. Sankranthi means ‘change of direction’ and is based on solar event and it also marks the arrival of Spring Season. Uttarayana, the day time of Devas, begins from Sankranthi and the next six months are considered highly auspicious.

This is one of the rice variety we have as a part of the festive meal.

Recipe for Tenginkayi Chitranna / Tengai Sadam / Grated Coconut Rice

1 Cup Cooked Rice

3/4 Cup Grated Coconut

1Tsp finely Chopped Ginger

3 Green Chillies slit

3 Red Chillies roughly torn

Salt to Taste

1 Tsp Channa Dal

1 Tsp Urad Dal (Split)

1 Tsp Mustard / Sasive

8-10 Cashews

2 Tsp Oil

1/4 Tsp Hing / Asafoetida

Method:

Wash the rice thoroughly and cook . Ensure it is soft and  fluffy. Allow the cooked rice to cool completely.

Heat oil in a wide bottom pan. Add channa dal and Urad dal. Once they turn slightly brown add finely chopped ginger and saute for a few seconds. Now add mustard , hing, green chillies and red chillies and mix well. Once the mustrad splutters add cashews , curry leaves and roast till they turn slightly brown. Once add  grated coconut and mix well.  Switch off the flame after 2-3 minutes. Add the cooked rice and salt to taste and mix well.

Serve with papadum, sandige  or fryums and enjoy!!!!!!!!

Wish you all a very Happy Snakranthi!!!!!!!!!

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MAVINKAYI CHITRANNA /RAW MANGO RICE (GUEST POST)

 

Sankranti or Pongal is a harvest festival celebrated in many parts of india. Every place it is celebrated in a different way.Love the traditions. We celebrate Pongal/Sankranti at home too.
We prepare pongal and give TilGul to atleast 5 suhagans (Married Woman).This is given or exchanged so that happiness prevails.
We make this platter  every year and try something interesting and creative each time. Sharing  some pics from my home. TilGul mixture consists of Til,roasted peanuts,jaggery,buna hua chana,colourful peppermints,dry coconut.It takes a lot of time to cut jaggery and dry coconut into small pieces and roasted peanuts and de-skin them.
Sankranti Platter consists  of haldi kumkum,Fruits,Sugarcane,Tilgul mixture,Blocks made of sugar syrup( called as Sakkare Achu in Kannada),Handmade rose and a gift with blouse piece ,betel leaf and nut with some shagun(money).

I would like to thank my dear friend Pushpita for inviting me to do a guest post on Pongal / Sankranti. Pushpita an Economist by qualification, a freelance writer by profession, a homemaker, a mother and last but not the least is a food enthusiast. Do check her wonderful blog https://eigichakhum.wordpress.com/ as she shares some exotic recipes from the North East. Keep sharing the unknown and long lost recipes with us.

Today I am sharing a recipe of Mavinkai Chitranna / Raw Mango rice which is one of the main dish cooked on this auspicious day.

 

Recipe :

Ingredients:

Cooked Rice – 1 cup
Broken wheat -1/2 cup
Grated mango -3/4 cup
Turmeric powder – 1/4 tsp
Salt to taste

For Seasoning
Oil – 2 tsp
Mustard seeds -1 tsp
Bengal gram/channa dal -2 tsp
Urad dal -1 1/2 tsp
Hing -a pinch
Green chillies -2 slit or chopped
Peanuts -1/4 cup
Curry leaves – Few Sprigs

Fresh coriander finely chopped -1/4 cup

Method:

Pressure Cook rice and broken wheat in such a way that each grain remains separate. Spread it on a plate to cool. Wash, peel and grate raw mango.

Heat oil in a pan, add mustard seeds, when it splutters, add channa dal, urad dal, green chillies and hing. When dal turns golden brown, add peanuts, turmeric powder, salt to taste ,chopped coriander and curry leaves. Add grated mangoes and mix well to combine with the spices. Cook for just 2-3 seconds and switch off the flame. Add cooked rice and mix gently . Check for salt and add if required.

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Serve hot!!!